Red ale with Rye, feedback requested

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dasein668

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I've got a bunch of rye malt kicking around, and I've had a request by some friends to brew an american amber/red ale. So I thought maybe I could combine them... Below is my draft recipe. I'm looking for a little feedback. I'm going easy on the hops both to allow any rye character to shine through without being overwhelmed, and because most of my beer-drinkers prefer more of a malt focus.

I've listed cal ale as the yeast, but I'm thinking about trying the American Ale II. Anyone used that?

Thoughts?

[size=+2]Vesper Red[/size]
[size=+1]10-B American Amber Ale[/size]
Author: Nathan Sanborn



Size: 5.9 gal
Efficiency: 74%
Attenuation: 75.0%
Calories: 185.84 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.045 - 1.060)
|===================#============|
Terminal Gravity: 1.014 (1.010 - 1.015)
|====================#===========|
Color: 13.58 (10.0 - 17.0)
|================#===============|
Alcohol: 5.49% (4.5% - 6.2%)
|=================#==============|
Bitterness: 38.0 (25.0 - 40.0)
|=====================#==========|

[size=+1]Ingredients:[/size]
7.0 lb Pilsen Malt
5 lb Rye Malt
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
4.0 oz Crystal Malt 40°L
6.0 oz Crystal Malt 120°L
1.0 oz Black Malt
.5 oz Centennial (10.4%) - added during boil, boiled 60 min
.5 oz Centennial (10.4%) - added during boil, boiled 30.0 min
1.0 oz Centennial (leaf 2008) (9.0%) - added during boil, boiled 1 min
0.0 ea WYeast 1056 American Ale

[size=+1]Schedule:[/size]
Ambient Air: 55 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:05:20 Mash In - Liquor: 4.75 gal; Strike: 165.58 °F; Target: 154.0 °F
01:05:20 Saccharification Rest - Rest: 60 min; Final: 148.4 °F
01:15:20 Runoff - First Runnings: 0.0 gal sparge @ 212 °F, 3.88 gal collected, 5 min; Second Runnings: 4.95 gal sparge @ 175 °F, 3.89 gal collected, 5 min; Total Runoff: 7.95 gal

[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
 

Teacher

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Put it in the oven at 375 F for about 40 minutes, stirring a couple of times. But you must let it sit in a paper bag for a couple of weeks before using it, otherwise you'll get some harsh flavors.
 

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