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EdWorts Haus + Rye?

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Soulive

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So I recently had Terrapin's Rye Pale Ale and it got me thinking. I wonder how EdWort's Haus would be with some Rye mixed in. The Terrapin tasted similar to Edwort's recipe. This is what I came up with, sorry if I've bastardized it Ed! I don't have any Cascades on hand...

Style: American Pale Ale
Batch Size: 10.50 gal
Boil Volume: 12.50 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %

13.00 lb Pale Ale (Crisp) Grain 65.00 %
4.00 lb Vienna Malt Grain 20.00 %
2.00 lb Rye, Flaked Grain 10.00 %
1.00 lb Caramel/Crystal Malt - 40L Grain 5.00 %
1.45 oz Magnum [12.80 %] (60 min) Hops 31.6 IBU
1.00 oz Mt. Hood [5.00 %] (15 min) Hops 4.2 IBU
1.00 oz Amarillo Gold [7.50 %] (5 min) Hops 2.3 IBU
1.00 oz Amarillo Gold [7.50 %] (0 min) (Aroma Hop-Steep) Hops -
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Original Gravity: 1.053 SG
Final Gravity: 1.013 SG
Estimated Color: 7.5 SRM
Bitterness: 38.1 IBU
Alcohol by Volume: 5.25 %
 

cge0

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After some experienced with Rye, I'd say to reduce the amount you use. It's strong stuff and has certain unique properties. If you haven't had experience with it, be careful.
 
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Soulive

Soulive

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cge0 said:
After some experienced with Rye, I'd say to reduce the amount you use. It's strong stuff and has certain unique properties. If you haven't had experience with it, be careful.
I agree, but I personally love Rye. I have used up to 30% of it before. I don't think 10% is very much...:D
 

Ryanh1801

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I thought about doing that. I love rye in my IPA's and PA. Makes them very tasty.
 

cge0

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Soulive said:
I agree, but I personally love Rye. I have used up to 30% of it before. I don't think 10% is very much...:D
Ah, cool.
Just going off tangents here, how long do you usually age your beers that contain rye? I wonder if the taste progresses somewhat. I used 20% (2/10lbs) in a recent beer, and I'm wondering if I should age longer. So far it's about a month and a half old.

Good luck with your brew man.
 

Professor Frink

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You can get your Rye pretty high if you like the flavor. I just did a RyePA that's in secondary that has 30% rye. It's pretty spicy, but good.
 
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Soulive

Soulive

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cge0 said:
Ah, cool.
Just going off tangents here, how long do you usually age your beers that contain rye? I wonder if the taste progresses somewhat. I used 20% (2/10lbs) in a recent beer, and I'm wondering if I should age longer. So far it's about a month and a half old.

Good luck with your brew man.
I don't honestly know if aging does anything for Rye. I usually only age beers above 8-9%abv regardless of the ingredients. If the beer you're talking about is hoppy, I'd drink it now. Cheers...
 

RoaringBrewer

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Love the terrapin rye.... recipe looks great. A rye beer is 3rd in line on my to-brew list... so it will be done in time for late spring/summer.
 
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Soulive

Soulive

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RoaringBrewer said:
Love the terrapin rye.... recipe looks great. A rye beer is 3rd in line on my to-brew list... so it will be done in time for late spring/summer.
Yeah, the Terrapin is in the top 5 of most drinkable beers I've ever had. I love using Rye in the warmer weather. I gotta say though, I'm thinking Roggenbier soon despite its darker/heavier character...
 
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