founders red's rye ipa clone

[Apendecto]

cool thanks for the feedback. i'm hoping to brew another version myself pretty soon here...

Sounds good. Keep me updated.

 

[zrule]

Mine is gone but for anyone interested following this thread made an IPA as follows

10# 2row
.75# cara-pils
.75# Crystal 40

.50 oz burton water salts
1.00 oz 5.2

mashed at 153 for 1 hour
1 pkg Wyeast 1056 activator pkg.

1oz centennial 60 min
1oz amarillo gold 20 min
1oz amarillo gold 10 min
1oz amarillo gold 5 min
1oz amarillo gold flameout

2oz cascade in secondary
1oz amarillo gold in secondary

1.056 sg
1.011 fg

Had the first one....this is a simple very decent recipe. Has a nice dry finish which is what I like. dryer than the rye, not a lot of bitter but lots of aroma and flavor hops.

Going to make the rye again next.

 

[oldschool]

So can someone post the revised recipe?

 

[mb2696]

i don't think there is a revised recipe yet...i don't think anyone has made it more than once. i'll definitely post any changes and results when i do though...

 

[tamoore]

I brewed this today... Used the following recipe..

5.25 gal batch.

8lbs 2 row
2lbs Rye
1.5lbs CaraPils
.75lbs Crystal 80
.75lbs Crystal 40
.5lbs Aromatic
70% efficiency

Mash 154, 60min.

1oz Perle 60min
1oz Amarillo 30min
1oz Amarillo 20min.
1oz Amarillo 10min.
1oz Amarillo 5 min
1oz Amarillo flameout
3oz Amarillo dryhop (5 days)

I'll let you know how it turns out. Thanks a bunch for the recipe.

 

[visitor]

Pretty much doing the above recipe with a slightly lower mash temp and a touch more bittering and a little less on the flavor and aroma.

This isn't a beer I can get in CT but I was lucky enough to get a couple six packs when I was out of state recently and really look forward to having something similar on tap!

The brewer rocked to break it down!

 

[zrule]

Some brewers are really good to give out there recipes, some won't. I found a small brewery in Arena WI, with a fantastice pale ale and a scottish ale and he flat turned me down when I asked for the recipes and I cannot get it in Illinois. I just brewed a batch of the rye and will bottle next week. I upped the rye a bit and added a third oz to the dry hop. Good luck...this is my and my wife's favorite beer and it doesn't last long.

 

[rico567]

I love this beer, and I think the brewer did a good job giving you the info. He could of been like some other A-holes and not even responded to your email. To call it a crappy response I Disagree 100%

I agree with this post. A lot of brewer's wouldn't give you the time of day (not that I can blame them, it's their livelihood), and I'm always glad when I get a steer in any direction at all. I was in the local watering hole on Two Brothers night, and told them I really enjoyed their Cane & Ebel seasonal. He said "Well, you can probably figure out a lot of it, but the secret to that beer is Thai palm sugar." That's gold, as far as I'm concerned.


It's no different than restaurants. Somebody wrote an indignant letter to the cooking column in the local paper that a local restaurant wouldn't give out the recipe for their famous spaghetti sauce. Hey- that restaurant had built a 50-year reputation and clientele, and some of that was due to that sauce. I'd have told them "tomatoes and other things."

 

[Apendecto]

I cracked my first bottle of my partial mashed Red's Rye Clone.

I switched a comparable amount of Columbus for the Perle bittering addition. It's much more hoppy than the real deal. If I was going to do it again, I'd decrease the first addition. But I'll definitely be brewing this again.

Thanks for the initial recipe.

Had another bottle today, 7 weeks later than the first bottle I cracked. While the bitterness has toned down a little, I still think it's a little bit more than the original. The maltiness and sweetness are perfect, though. I will be doing this again soon.

 

[Apendecto]

Had another bottle today, 7 weeks later than the first bottle I cracked. While the bitterness has toned down a little, I still think it's a little bit more than the original. The maltiness and sweetness are perfect, though. I will be doing this again soon.

Last update. Had another one yesterday and it was perfect. Great balance and tons of hop flavor an aroma.

To go back on what I said about decreasing the bittering addition, it all depends on how quickly you drink through your batches. I'm sure Founders pumps them out quickly and has less bittering IBU's. I'm slow to drink 5 gallons so in hindsight, I wouldn't change a thing.

This is the best beer I've ever made.

 

[zrule]

Hey Rico567. Have you been to Two Brothers Brewery and brewpub. They give a great tour and you can have a good meal there. We went a few weeks ago for the first time.

This is also one of the best beers I have made and my favorite! Will be making my third batch this weekend. Going to try and reduce the 2 row by .5pound and add .5 pound of Munich.

 

[visitor]

Mine turned out pretty darn close as well. Hop aroma and flavors where a bit different between mine and the bottle I had from founders. I suspect since Founders didn't taste as bright as it did when I had it before that mine was just fresher. The color and aroma and flavors where right on. The one difference that is easy to notice is that mine wasn't carb'ed as highly and it had a different mouth feel. I'm pushing the carb level up a bit in the keg to see if I can match the Founder's a bit closer.

Really digging this beer, I have a feeling I'll be brewing this one again soon.

 

[esarkipato]

Any feedback on this version?

I brewed this today... Used the following recipe..

5.25 gal batch.

8lbs 2 row
2lbs Rye
1.5lbs CaraPils
.75lbs Crystal 80
.75lbs Crystal 40
.5lbs Aromatic
70% efficiency

Mash 154, 60min.

1oz Perle 60min
1oz Amarillo 30min
1oz Amarillo 20min.
1oz Amarillo 10min.
1oz Amarillo 5 min
1oz Amarillo flameout
3oz Amarillo dryhop (5 days)

I'll let you know how it turns out. Thanks a bunch for the recipe.

 

[tamoore]

Any feedback on this version?

From what I remember, it was a pretty tasty beer.

I didn't have the original beer to do an A/B comparison while this brew was in the kegerator, but it sure reminded of the Red's Rye's I've had, and I wasn't disappointed in the beer at all.

I'll probably make it again this winter at some point.

 

[esarkipato]

Nice. I am going to try a partial mash with the following specs, fermented with a cultured Bell's yeast. Any comments welcome!
I will probably shoot for a single infusion, 152 degF mash, with a single batch sparge. My efficiencies are pretty bad, like 65%, hence my desire to use a little DME near the end of the boil.

Batch size: 5.0 gallons

% LB OZ Malt

35% 4 0 American Two-row Pale
26% 3 0 Extra Light Dry Extract
17% 2 0 Rye Malt
9% 1 0 Belgian Caramel Pils
4% 0 8 Crystal 80L
4% 0 8 Caramel/Crystal Malt - 40L
4% 0 8 Belgian Aromatic

hops

60 mins 0.75 Summit info leaf 18.0
30 mins 0.5 Summit info leaf 18.0
10 mins 1.0 Amarillo info leaf 7.0
5 mins 1.0 Amarillo info leaf 7.0
1 min 1.0 Amarillo info leaf 7.0
dry hop 2.0 Amarillo info leaf 7.0

 

[two_hearted]

Hey, this is #2 on my next to brew list! Thanks for your guys work on putting this together and gathering info! I'll post my results as I made a few tweaks to the recipe after reading all the comments.

 

[esarkipato]

I did brew this but closer to tamoore's recipe. I did 2 oz dry hop with 1oz in the bottling bucket for a few hours...the hop aroma and rye spice balance perfectly. I'm not a pro beer taster but I do want to do a side-by-side. My recipe and notes are here: http://hopville.com/recipe/463546/american-ipa-recipes/rye-pale-ale

 

[two_hearted]

Just dry hopped this. Hydro sample tasted great and very close to the original. OG was 1.062, finished at about 1.008. Could only get Amarillo in whole leaf.

 

[decktard]

I brewed this recipe 4-5 weeks ago and feel this is pretty close.

I intentionally mashed a little high... at 154. I think next time I would shoot for the 152-153 area. The mouthfeel is a little on the thick side... almost like Oskar Blues Gordon if you've had that.

I dry hopped the secondary with 2 ounces and the keg with 2 ounces.

I will definitely brew this again. I'd probably add a touch more rye... maybe a quarter pound and see how that is.

Well, I'll stop talking about it and I'll just make it. I've bumped this up to my next brew, which will hopefully be this weekend. I've made the suggested changes (and a couple other small ones). I'll probably going to go with the recipe below and will report back after brewday...

Calculated for 5.25g @ 75% efficiency.

I'm probably going to mash around 152-153*F…
looking to hit 1.013 FG to match the 6.6% ABV.

GRIST - OG = 1.063, Color = 13 SRM
====================================
8.30# 2-Row (67%)
1.25# Rye Malt (10%)
1.00# carapils (8%)
0.75# Simpsons Dark Crystal (6%)
0.75# Simpsons Medium Crystal (6%)
0.40# Aromatic Malt (3%)

HOPS - 70 IBU total
================================
1.0 oz Perle (8.0% AA) @ 60 min (24 IBU)
1.5 oz Amarillo (9.4% AA) @ 30 min (32 IBU)
1.0 oz Amarillo (9.4% AA) @ 15 min (14 IBU)
2.0 oz Amarillo (9.4% AA) @ flameout
3.0 oz Amarillo (9.4% AA) @ dry-hop for 5-7 days

YEAST
================================
WY1056 American Ale, ferment @ ~63*F

 

[BA_from_GA]

For medium and dark crystal how bout 40L and 120L. This may be my next brew. Thanks for posting the recipe.

 

[decktard]

For medium and dark crystal how bout 40L and 120L. This may be my next brew. Thanks for posting the recipe.

I'll try to look up the exact recipe I used... but I wound up subbing my own mix of different Lovibond malts. I didn't realize my homebrew shop didn't have medium/dark. I think I had a pretty even mix of 40, 60, 80, and 120 to just ballpark what I felt the spirit of the recipe was. I put it into brew smith later and saw that the results for color and OG were pretty much identical.

 

[tennesseean_87]

What about doing this with Nottingham?

 

[cercueil]

That would work fine too. Any clean neutral Ale yeast. WLP001, Denny's Favorite 50, US-05..etc

 

[lowtones84]

Mmm, this sounds delicious. Can't wait to make it!

 

[Apendecto]

It's great. I've made it a few times now and it's one of the best I've brewed.

 

[BgThang]

gonna try this brew tomorrow with this (10G batch)

16# 2-row
4# rye
1.5# C80
2# carapils
1.5# C40
1# aromatic

2 oz perle 60 min
2 oz amarillo 30 min
2 oz amarillo 15 min
2 oz amarillo 5 min
2 oz amarillo 0 min

Mash in @ 152
Dryhop 6oz of Amarillo for 7 days
WY 1056 american ale
OG 1.063

We do not get red rye hear in texas, but Ive had it many times while traveling for business. One of my favs.
Any suggestions on the recipe above is welcomed. kinda merged zrule and mb's together a bit with some tweaks per mb's suggestions.

 

[BgThang]

This beer came out amazing. Too bad it's damn near a pound of hops for a 10G batch with the shortage of amarillo this year. I would love to do this one again. maybe after my brew season is over if I have enough hops left.

 

[whyphilosophy]

Hey guys. I was hoping to make an extract version of the recipe back in reply #23. Here is my conversion as it stands. Let me know if you guys have any input or corrections. Thanks!

Extract Version: 5 gallons

OG - 1.062 Color - 13
Est FG - 1.015 ABV - 6.2%

GRIST
6 lbs 12 oz Light Dry Extract (65.8%)
1 lb 5.3 oz Rye Malt (13%)
1 lb 0.9 oz Carapils (10.3%)
7 oz Crystal 80 (4.3%)
7 oz Crystal 60 (4.3%)
3.9 oz Caravienne Malt (2.4%)

HOPS 68.8 IBU
1.4 oz Perle 8% @ 60 min (26 IBU)
1.4 oz Amarillo 10.4% @ 30 min (26 IBU)
1.4 oz Amarillo 10.4% @ 15 min (16.8 IBU)
1.9 oz Amarillo 10.4% @ flameout
2.86 oz Amarillo 10.4% dry hop 7 days

Yeast
Wyeast 1056

3.5 gallon boil, topped off when poured in fermenter.

 

[decktard]

Hey guys. I was hoping to make an extract version of the recipe back in reply #23. Here is my conversion as it stands. Let me know if you guys have any input or corrections. Thanks!ou

I usually do all grain but from what I remember you can't just steep rye malt unless you plan on doing a mini mash with that stuff... I think.

I did recently do an extract batch of a different recipe with Northern Brewer's Rye extract - http://www.northernbrewer.com/shop/northern-brewer-rye-malt-syrup.html

If you're in Chicago, come on up to Milwaukee and grab some. They even had some Amarillo last time I was there and I know it is hard to come by recently.

 

[whyphilosophy]

Hmmm, that Rye extract looks pretty interesting. Not sure how I'd calculate it in to the recipe though. I actually passed through Milwaukee this weekend, would have stopped if I'd known. Haha.

As far as mashing the rye, could I just do an extended steeping instead? Like a 45 minute steep?