American Amber Ale Red Rye Ale

[BARBQ]

this is gonna sound kinda crazy but i just mixed 50/50 ed worts applwein with this recipe as i made it and it kinda tastes like chimayish.

 

[BARBQ]

I made it, but the hops was so stong. I messed somehting up so I mixed it with applwien. Whew, it is purty stong with a strong hops flavor.

I drank some but it kind of makes me sick after to much.

 

[Grasslands]

Wow.

 

[Exst]

Hey Guys - Looks like this will be my next brew.

Slight variation on a theme

Partial Mash – 60 min @ 152
2 lb. Rahr 2-Row Malt
1 lb. German Munich
8 oz. Medium Crystal 60L
8 oz. Carapils
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Rye malt

2 oz Columbus (pellet) - .5 oz @ 60, 0.75 oz @ 20, 0.75oz @ 5

Amber Malt Extract 6 lb

Nottingham Ale Yeast


Will be brewing in the next week or so - I have some extra Columbus Hops. Any thoughts on dry hopping this one? I like the idea but I don't want the Hops to overwhelm the Malt / Rye spiciness.

- Exst

 

[BARBQ]

I wouldnt dry hop this one.

Like I say i probably did something wrong on the hops, but mine turned out to be stronger than the rye flavor. I used 2 oz of hops.

 

[Grasslands]

Thought I'd share...this sucker is awesome. Little heat toward the back end - next time I'll dial down the grains to get a slightly lower ABV: mine ended up around 6+% ABV. Regardless, mouthfeel, taste and appearance are excellent.

 

[jacko623]

Hey guys,

I brewed a similar recipe - except I used about a pound of 40L and a pound of CaraRed. The net result is a decent amber color, maybe around 13-14 SRM. I've been thinking of adding a few drops of red food coloring into the secondary. Any advice or opinion on this?

 

[Grasslands]

I wouldn't...just for the sake that you don't need to. Most red ryes aren't really red anyways - more like a burnt copper or in your case, amber. As you can see from mine a few posts above, it's not too red, but the head has a nice slightly toasted appearance, which makes the copper seem slightly more red than it actually is.

Hey guys,

I brewed a similar recipe - except I used about a pound of 40L and a pound of CaraRed. The net result is a decent amber color, maybe around 13-14 SRM. I've been thinking of adding a few drops of red food coloring into the secondary. Any advice or opinion on this?

 

[IronMike]

Thought I'd share...this sucker is awesome. Little heat toward the back end - next time I'll dial down the grains to get a slightly lower ABV: mine ended up around 6+% ABV. Regardless, mouthfeel, taste and appearance are excellent.

Looks just like mine! I really like this beer, and I bottled my second batch of it last weekend. I didnt change a thing.

 

[jacko623]

Check out this red hot baby.

 

[Vongo]

Going to brew this one this weekend!

 

[moviebrain]

Hey Guys - Looks like this will be my next brew.

Slight variation on a theme

Partial Mash – 60 min @ 152
2 lb. Rahr 2-Row Malt
1 lb. German Munich
8 oz. Medium Crystal 60L
8 oz. Carapils
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Rye malt

2 oz Columbus (pellet) - .5 oz @ 60, 0.75 oz @ 20, 0.75oz @ 5

Amber Malt Extract 6 lb

Nottingham Ale Yeast

Will be brewing in the next week or so - I have some extra Columbus Hops. Any thoughts on dry hopping this one? I like the idea but I don't want the Hops to overwhelm the Malt / Rye spiciness.

- Exst

I brewed close to this version last Sunday and was my first partial mash with more than 2# of grain. My efficiency was very low, around 60%, and I only used 3# Amber dme to get closer to a 5% abv. my SG was 1.050 and I pitched Wyeast 1028 London ale hoping for a sub-1.010 FG.

I have lofty plans to pitch a big beer onto the yeast cake after transferring to secondary. I'm thinking double IPA?

Fermentation seems to have finished by the 96 hour mark, one of the faster finishes I've seen.

 

[Exst]

Over two weeks in the primary and I'm stuck at 1.02. . The notty was very slow to start and never reached it's normal wild and quick fermentation. I'm thinking of racking to a secondary, repitching, and giving it another two weeks to finish and clear.

On the positive side this beer has excellent flavor. Thanks cweston and everyone else for the input and keeping this thread alive! Wish me luck

 

[wanlord1]

I brewed this recipe last May and it was a big hit. The only change I made to the recipe was the use of Cascade hops. Since I am drinking the last bottle as I’m writing this reply I think I need to do this one again very soon.

Any thoughts on substituting rye malt for the flaked rye? (I have 15 pounds of it)

I’m also thinking of using Citra, Simcoe or Amarillo for the hops this time. Any thoughts?

 

[Vongo]

Amarillo !!!
I am drinking this beer now. It's one of those beers that made me wish I could do 10 gallon batches.

 

[jacko623]

Alright, I popped open the first beer after a month of bottle conditioning. The results are pretty astounding - very close to Founder's Reds Rye. I found it to be a tad less crisp - potentially due to the water profile and reduction of hops. But the Color, Aroma, and Malt profile is damn close.

No food coloring. Here is my exact brew:


8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 63.2 %
1.66 lb Rye Malt (4.7 SRM) Grain 13.1 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 7.9 %
1.00 lb CaraRed (20.0 SRM) Grain 7.9 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.9 %
1.50 oz Amarillo Gold [8.50%] (30 min) Hops 28.6 IBU
1.00 oz Pearle [8.00%] (60 min) Hops 23.3 IBU
1.00 oz Amarillo Gold [8.50%] (15 min) Hops 12.3 IBU
1.00 oz Amarillo Gold [8.50%] (0 min) Hops -
1.50 oz Amarillo Gold [8.50%] (Dry Hop 6 days) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 125 ml] Yeast-Ale
Alch 5.5%

 

[cincybrewer]

Does anyone know if an extract version similar to this can be done?

 

[jacko623]

Sure, it should be easy to use all syrup but you will have to mash the rye. It's so little that you can do it in a pot with a grain sack.

 

[dburgette]

Just thought I would thank the op for posting the recipe. I brewed it today. So in a month or so i'll let you know how it turns out. Sounds like a nice beer. Smelled amazing brewing.

 

[Mikethepoolguy]

I have been drinking this one for a few days now and it is freaking awesome! Unfortunately, it may only last a few more days.

This was my first rye and I stuck to the recipe. I suggest others do the same on the first batch and tweek it to your own tastes on subsequent batches. I am going to bump up the rye next time. I just love the rye flavor and my new mashtun design has eliminated stuck mashes using rye, wheat, corn, rice, sweet potatoe, graham crackers, breakfast cereals, etc..

I'm no beer judge but I'd score it 40/50. Nice color (not quite red), perfectly clear. Heck , I'm getting off the computer and getting one right now!

 

[dburgette]

I have been drinking this one for a few days now and it is freaking awesome! Unfortunately, it may only last a few more days.

This was my first rye and I stuck to the recipe. I suggest others do the same on the first batch and tweek it to your own tastes on subsequent batches. I am going to bump up the rye next time. I just love the rye flavor and my new mashtun design has eliminated stuck mashes using rye, wheat, corn, rice, sweet potatoe, graham crackers, breakfast cereals, etc..

I'm no beer judge but I'd score it 40/50. Nice color (not quite red), perfectly clear. Heck , I'm getting off the computer and getting one right now!

That is great to hear. I still have mine in the primary for a few more days. I'm looking forward to tying this one.

 

[Vongo]

Any thoughts on what the optimal fermentation temp should be?

 

[knipknup]

I ferment my ales around 67 to 68F if I can. Warmer enters into the fruity ester area that I'm not comfortable with...

 

[knipknup]

Hey guys,

I've been thinking of adding a few drops of red food coloring into the secondary. Any advice or opinion on this?

Hey, piping in a bit late here, but your post got me thinking. It would be cool to mega-dose a good beer with red food coloring to make it a grossly red color, like bright red. Hide the flavor through a freaky color. Then take a sip and, wow, that's a good and surprising beer!

Some would say this is a sac-religious idea, but they can stick it :rockin: :cross:

 

[thirstyutahn]

I really want to brew a red rye and this one looks great!

I have a question about the hops though. Putting the recipe through beersmith and a few other recipe calculators I keep coming up with right around 45-48 ibus. I'm wondering, how did you manage 36? I even set the AA% to 13 like you had posted.

Has anyone else who may have brewed this a few times have any insight on this? 10 or more ibus is definitely gonna change the flavor quite a bit I would assume. I'm a big hops fan but I don't wanna screw with the recipe without trying it the way it was posted first.

 

[msa8967]

I don't have any Columbus hops and there are no LHBS within 90 miles so I would like to hear anyone's opinion on using Centennial hops as a substitute for the Columbus hops.

 

[america]

I plan on making this but already have some crystal 60 L, how much do you think that would change the color?

 

[america]

Well I brewed this last night with my crystal 60 as planned and the color seems pretty close to the original recipe. I also used Wyeast 1056 cause that's what the LHBS had, i'll post some results in a couple weeks.

EDIT: Just tansfered this to secondary and took my final gravity reading yesterday. The flat and room temp. sample my friends and I tasted was excellent! Can't wait for this one to be done. FG was 1.010 so my abv is looking to be 5.41%.

 

[KCBigDog]

Just ordered the ingredient list. Love me a good rye!

 

[snevey]

I brewed this up last night. This is my first rye ale, and I've gotta say, the smell of that bag of crushed grain in my car coming home from the LHBS was delicious. Is smelled even better in the mash tun.

This will be the first batch of beer that I've kegged to. A bunch of firsts!

The people questioning the IBU's... when I put the recipe in BeerSmith, I got 45.8 IBU's for my 5.5 gallon batch.