I am working on a recipe for my first try at a rye ale. So far this is what I have.
Batch size: 3 gallons
Grain bill:
3 lbs Rye Malt - 49.5%
2.5 lbs Maris Otter - 41.25%
0.5 lbs English Crystal Rye - 8.25%
1 oz Roasted Barley - 1%
0.25 lbs rice hulls
OG 1.057
FG 1.014
Single infusion to 153 F for 60 minutes using 7.5 qt water @ 165 F
Batch sparge with 13 qt of water at 180 F - boil should be 4-4.5 gallons
First wort hopping with 0.5 oz fuggles
60 minute boil length
Teaspoon of irish moss with 15 minutes left in the boil
0.5 oz fuggles with 10 minutes left in the boil
Hopefully I'll have boiled down to 3 gallons or less and can top off to the correct volume if needed.
I'm not sure what yeast to use for this as it's kind of a mix of a roggenbier and an irish red. I'm leaning towards a british ale yeast of some sort, but looking for advice. I know the OG is high for an irish red but in style for a roggenbier. I'm open to suggestions on any aspect of the recipe.
Thanks!
Batch size: 3 gallons
Grain bill:
3 lbs Rye Malt - 49.5%
2.5 lbs Maris Otter - 41.25%
0.5 lbs English Crystal Rye - 8.25%
1 oz Roasted Barley - 1%
0.25 lbs rice hulls
OG 1.057
FG 1.014
Single infusion to 153 F for 60 minutes using 7.5 qt water @ 165 F
Batch sparge with 13 qt of water at 180 F - boil should be 4-4.5 gallons
First wort hopping with 0.5 oz fuggles
60 minute boil length
Teaspoon of irish moss with 15 minutes left in the boil
0.5 oz fuggles with 10 minutes left in the boil
Hopefully I'll have boiled down to 3 gallons or less and can top off to the correct volume if needed.
I'm not sure what yeast to use for this as it's kind of a mix of a roggenbier and an irish red. I'm leaning towards a british ale yeast of some sort, but looking for advice. I know the OG is high for an irish red but in style for a roggenbier. I'm open to suggestions on any aspect of the recipe.
Thanks!
