Rambler Owl Rye Amber Ale

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

niquejim

Burrowing Owl Brewery
Lifetime Supporter
Joined
Jul 9, 2007
Messages
2,370
Reaction score
60
Location
Cape Coral Florida
Recipe Type
All Grain
Yeast
1056 or s-05
Batch Size (Gallons)
5
Original Gravity
1.057
Final Gravity
1.014
Boiling Time (Minutes)
60 after hot break
IBU
26
Color
15
Primary Fermentation (# of Days & Temp)
14-21
Really good spicy Rye flavor

10B. American Pale Ales, American Amber Ale All-grain



Stats
OG 1.057
FG 1.014
IBU 25
ABV 5.5 %
SRM 15

Specifics
Boil Volume 6.5 gallons
Batch Size 5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.045 1.057 1.056
FG 1.010 1.014 1.015
IBU 20 25 40
SRM 11 15 18
ABV 4.5 5.5 5.7



Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
76.2 % 8.00 British Two-row Pale 45.6 4.0
19.0 % 2.00 Rye 9.0 1.4
2.4 % 0.25 Belgian Cara-Aroma 1.1 1.3(sub 120L or Special B)
2.4 % 0.25 Roasted Barley 1.1 22.5
10.50 56.8

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
36.3 % 0.33 Chinook Pellet 12.6 4.2 FWH 0.162 10.1
27.5 % 0.25 Columbus Pellet 14.8 3.7 60 0.268 14.9
36.3 % 0.33 Cascade Pellet 6.4 2.1 0 0.000 0.0 (cool to 180 and steep for 30 minutes then cool as normal)
0.91 25.0

mash @152-153 60 minutes
 
OP
niquejim

niquejim

Burrowing Owl Brewery
Lifetime Supporter
Joined
Jul 9, 2007
Messages
2,370
Reaction score
60
Location
Cape Coral Florida
Deathbrewers leftover RyePA recipe got me to think about my recipe and why it is always darker than I anticipate.

Tastybrews calculator has Belgian Aromatic but not the cara-aroma I used.
https://www.homebrewtalk.com/wiki/index.php/Malts_Chart
Aromatic SRM26
cara- aroma SRM130

Maybe I should finally break down and get some software
 

auto

ARC Brewing
Joined
Feb 17, 2008
Messages
88
Reaction score
2
Location
Dallas, TX
Just brewed this, very tasty, should tast awesome once the temp cools. I love Rye's. Will let everyone know how this one turns out.
 

wacko

Well-Known Member
Joined
Jul 24, 2010
Messages
216
Reaction score
4
Bought ingredients for this today. plan on making it saturday night.

I changed some of the ingredients around a bit.

hopefully it won't be too horrible. My LHBS gave me Marris Otter instead of british 2 row.

I got:
10 lbs Marris otter
2 lbs Rye Malt
.25 Cara aroma
.25 roasted barley

I plan on using pacific ale yeast because my garage temps will work well for it.
Going with Cascade and chinook for hops. 2 oz each
 
OP
niquejim

niquejim

Burrowing Owl Brewery
Lifetime Supporter
Joined
Jul 9, 2007
Messages
2,370
Reaction score
60
Location
Cape Coral Florida
If I posted this recipe now the hops would be in the 4 to 5 oz range with most added near the end of the boil, so 2 oz's of each sounds great.
I just finished a keg of this last week and it was really good
 

wacko

Well-Known Member
Joined
Jul 24, 2010
Messages
216
Reaction score
4
I'll probably add an once of each at 30 and the rest at 15
 

wacko

Well-Known Member
Joined
Jul 24, 2010
Messages
216
Reaction score
4
Well I did a midnight run of this last night.
I'm nervous though because I hit my water temp and got my grain in and then went in to talk to the wife for a bit and 25 minutes later I look at the temp and its sitting at 158. I'm guessing I didn't let the thermometer sit long enough or my turkey fryer stand had latent heat in it. I threw some ice in it and got it down to 152ish and finished.
The rest went well. Man I wish I had hops potpourri all the time. ;)
 

wacko

Well-Known Member
Joined
Jul 24, 2010
Messages
216
Reaction score
4
Well I'm seeing what happens when I screw up my temps. This beer will not clear. Very yeasty sour tasting. Guess we'll see in a month or so.
 

wacko

Well-Known Member
Joined
Jul 24, 2010
Messages
216
Reaction score
4
Failed. Sorry. I look forward to trying this again. I learned a lesson on this one. It wasn't due to my temps though. it was because I put in unboiled water and my water has a lot of chlorine in it.
 

Ricand

Well-Known Member
Lifetime Supporter
Joined
Dec 6, 2009
Messages
752
Reaction score
31
Location
Sebastopol
Ubermick and I brewed this yesterday. Color is great and we got around 1.060 OG, so it should be close to the original. Update in a few weeks on how it came out, the US05 has kicked off nicely this morning. Fermenting down in the mid 60s to keep it clean.
 

Ricand

Well-Known Member
Lifetime Supporter
Joined
Dec 6, 2009
Messages
752
Reaction score
31
Location
Sebastopol
We are brewing this again today and noticed I didn't update the post. This beer was awesome. It has a mild Rye flavor and nice complexity which makes it very sessionable. A bit darker than we wanted, so we'll put in a bit less roast. I 'think' we are going to add a couple pounds of Munich as well to increase the maltynees. My 5 gallon share of the 10 gal batch lasted less than a month and I have 9 other beers on tap.
 

Schemy

Well-Known Member
Joined
May 13, 2011
Messages
877
Reaction score
134
Location
Omaha
Brewed this recipe saturday. Came out pretty dark, don't really care, just going to call it a brown ale. Can't wait for it to be ready for consumption.
 
Top