American Amber Ale Red Rye Ale

[dburgette]

Yeah, beersmith doesn't really like the ibu's for this receipe. It's a good brew for sure.

 

[america]

This was a bit green till now but boy is it getting tasty! Took this picture after about a minute or two of pouring and this is how much head stayed for the rest of the beer. I do think it could use maybe just a Tad more bitterness, but I'd definitely brew this one again!

View attachment 2012-01-05 21.16.51.jpg

 

[MeanGreen]

Yeah, beersmith doesn't really like the ibu's for this receipe. It's a good brew for sure.

So do we aim for 36 IBUS or go with .5 oz Columbus 13% at the stated times?

 

[snevey]

Personally, I just followed the directions to a T (or as close as I could) and went with the exact ingredients and measurements/amounts. If there is something I don't like about it, I can then modify it. I'm getting ready to transfer mine to secondary for a week or two very soon. Then I'll keg it and see how it tastes...

 

[snevey]

Well, I use White Labs WLP005 yeast with this one, and just checked my FG after two weeks and it was at 1.020. I wonder if I didn't mash this stuff correctly. My OG was 1.058, so my efficiency was better then I expected. It still calculates to about 5% ABV, not too shabby. It was pretty clear in the hydrometer tube, and tasted awesome. A little on the hoppy side, but it was perfect with the malt and rye flavors.

Is 1.020 too high of a FG??? It's getting kegged, so I'm not worried about bottle bombs...

 

[Mikethepoolguy]

Snevey, you probably mashed a little bit high. It's a great recipe though and will turn out good. I checked my notes and I finished at 7 points the first time and 6 points with a modified recipe both using Notty. I made it as a lager with S-23 and finished at 12 points.

 

[america]

Brewing this up tomorrow but the lhbs didn't have special b so I went with cara-aroma. Ill also be pitching this onto a wyeast 1056 cake because its what's around and I've kind of wanted to try this lazy method for a while.

 

[BW210]

I had a couple "red rye red amber"'s from Downers? last night for dinner. It was very different from any other beer I have had... and I really liked it. It reminded me of a red ale, with incredible aroma like a red Beaujolais wine and had carbonation like a champagne. Is this common in red rye beers? If not, what direction should I start to clone something like this? I have a red amber fermenting that is looking good and the sample I tested with the hydro was fantastic, but noting like this. Any ideas?

Thanks in advance.

 

[moviebrain]

I had a couple "red rye red amber"'s from Downers? last night for dinner. It was very different from any other beer I have had... and I really liked it. It reminded me of a red ale, with incredible aroma like a red Beaujolais wine and had carbonation like a champagne. Is this common in red rye beers? If not, what direction should I start to clone something like this? I have a red amber fermenting that is looking good and the sample I tested with the hydro was fantastic, but noting like this. Any ideas?

Thanks in advance.

Perhaps if you remembered the brewery of the beer you had we could look it up. If you're looking for something with a musky dark red wine aroma you can perhaps oak the beer or steep a small bit of tea to add tannins, and overcarbonate to get the large champaign-like bubbles?

 

[BW210]

Perhaps if you remembered the brewery of the beer you had we could look it up. If you're looking for something with a musky dark red wine aroma you can perhaps oak the beer or steep a small bit of tea to add tannins, and overcarbonate to get the large champaign-like bubbles?

Here is what I was drinking: Founders Red Rye PA

http://beeradvocate.com/beer/profile/1199/16074

What mostly intrigues me is how to get such a strong aroma and carbonation. I've found some different red rye PA recipes, but I really want to know how this was done... our Am I making it to complicated and this is yet just another different recipe?

 

[moviebrain]

Here is what I was drinking: Founders Red Rye PA

http://beeradvocate.com/beer/profile/1199/16074

What mostly intrigues me is how to get such a strong aroma and carbonation. I've found some different red rye PA recipes, but I really want to know how this was done... our Am I making it to complicated and this is yet just another different recipe?

Carbonation is just adding appropriate/more sugar at bottling for bottle conditioning. The aroma is probably the combination of the Belgian carmel malt and a big Amarillo dry hop.

You're right, it's just another recipe

 

[VAShooter]

Brewed this one up last night and cant wait to try it. They hydro sample was fantastic. I didnt stray from the recipe at all and fly sparged for the first time. My eff. went through the roof ( due to teh fly sparge, I guess) and ended with an OG of 1056. Very excited for this one.

 

[hawgwild81]

Brewed this up today. If the finished product taste as good as the hydro sample, this is gonna be a great beer. Thanks for sharing.

 

[NordeastBrewer77]

just wanted to chime in on this recipe. i pretty much brewed this recipe a while back, i upped the base malt and rye by .25 lbs to get a slightly lighter, dryer beer. i kept everything else the same, using Columbus hops @ 14% aa in the same amounts. i used Wy1272, after hearing that strain works great in rye beer.... it does! i have to say this recipe was a big hit, we floated the keg in ~2 weeks, which is pretty fast in our house. even my neighbors, who're die hard Keith Stone fans, loved it! i'll definitely be brewing this again soon! thanks for the recipe!

 

[america]

Just kegged up my second batch of this beer but I gotta wait till I kick my oatmeal stout before it gets pressure... was thinking of carbing this to about 2.5 volumes, does that sound good for this style?

 

[VAShooter]

I am getting ready to bottle this bacth. Tasty brew calculates 4oz of priming sugar. Just curious what amounts others primed with.

 

[zev]

for the posters asking about IBU's in this recipe. I did 4 half ounce additions at 50-20-10-1 with columbus hops 11.1%AA to get 36 IBUs

 

[Bradzukie]

Just brewed this yesterday! Can't wait to taste the results. I loved the copper color the wort was coming out the mash tun. Ill keep you posted

 

[jschumacher]

Very happy with how this beer turned out. Definitely going to brew this again.

 

[Bradzukie]

Just tasted it. Wow! Very nice. My first rye and I really like the body to this beer. A nice balance between bittering and Hoppiness. I really appreciate the recipe. I will deffinately brew this again!

 

[SouthtownsBrewing2011]

This was my first rye beer--it's an adaptation of my Columbus APA with more/darker crystal and flaked+malted rye. I just tasted the first one last night--it's going to be a winner. It's a deep copper color with a spicy/complex flavor--the malty components really come through with the IBUs a little lower than a typical PA.

Grain:
7 lb. American 2-row
1 lb. American Munich
8 oz. American crystal 120L
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Flaked rye
1 lb. Rye malt

Mash: 74% efficiency
mash 60 minutes at 152

1 tsp irish moss at 15 min.

Hops:
.5 oz. Columbus (13% AA, 60 min.)
.5 oz. Columbus (13% AA, 20 min.)
.5 oz. Columbus (13% AA, 10 min.)
.5 oz. Columbus (13% AA, 2 min.)

Yeast: Nottingham

I just made it over easter break and bottled it on friday! I tasted it while bottling. It tasted great. i can't wait to drink it cold next month.
My sp g was 1.035 and ended up at 1.010! Seemed a little light but full of Esters!

 

[SouthtownsBrewing2011]

Looking for feedback on this recipe......anything?

You og is pretty high. Must had good conversion!

 

[MeanGreen]

Brewed this 6 weeks ago and just tapped

wow!

this is my 75th all grain and one of the best. Exactly what I am looking for, a Rye Pale Ale. Not an enamel stripping Rye IPA

Had a b#tch of a time running this off, ran low on rice hulls.

I used Denny's 1450 on this and man is it perfect. Malty, Bitter, Depth

Kudos on a one of the better recipes I've brewed off this site.

I'd post a pic but my glass is never full

 

[QuaffableQuips]

Just bottled 5 gallons of this today, and man, the hydro sample was awesome! Can't wait to try a carbed bottle in a few weeks. Thanks, OP, for the great recipe!

 

[SouthtownsBrewing2011]

Just bottled 5 gallons of this today, and man, the hydro sample was awesome! Can't wait to try a carbed bottle in a few weeks. Thanks, OP, for the great recipe!

I just opened a bottle 2weeks after priming! Definately of the best!
Great recipe!

 

[america]

I just opened a bottle 2weeks after priming! Definately of the best!
Great recipe!

Tell me about it. I just had a 3 month old batch after 2.5 weeks of force carbing at 12 PSI @38 degrees... really really good beer!

 

[SouthtownsBrewing2011]

Tell me about it. I just had a 3 month old batch after 2.5 weeks of force carbing at 12 PSI @38 degrees... really really good beer!

I just had beer club and my rye ale was awesome! Definitely will make this again!

 

[QuaffableQuips]

Cracked open a carbonated bottle of this on Friday after much impatience. Holy crap, is this ever good. Definitely going to brew this again. Nice job, OP!

 

[Chrslund]

Just finished carbonating and tried tonight. Great beer, I will definitely make this one again.

 

[WilliamstonBrew]

This beer is fantastic. The only thing I can add to the conversation is another picture of the final product. I brewed this on May 5th and follow the OP's recipe exactly.