American Amber Ale Red Rye Ale

[LLBeanJ]

Either way, fermentation is churning away just the same for me. How long are you going to let this sit? I couldn't find anything in the previous posts about how long to let it ferment out and/or clarify in primary.

When I brewed this I let it sit in primary for 4 weeks before kegging, as I didn't have ferm temp control at the time and figured it could use the extra time on the yeast. Now that I do have ferm temp control, if I were to brew it again, I'd primary two weeks, cold crash for a week, then keg it.

 

[BreezyBrew]

Anyone ever brew this and compare it to the Denny Wry Smile recipe? I'd be interested to know the differences.

 

[Syndicate]

I also ended up short of 5 gallons, about 4.5 gallons, but SpargePal told me to use 8.6 gallons of water.

Either way, fermentation is churning away just the same for me. How long are you going to let this sit? I couldn't find anything in the previous posts about how long to let it ferment out and/or clarify in primary.

Ive read a couple of posts that said a couple of weeks in primary and only went to secondary to take care of sediment and clarification and that the actual fermentation was complete. I'll check it in two weeks and see.

I do know that I havent seen a beer churn like this in primary before.

Keep me posted on whats happening with your batch

 

[enrybwerd]

Ive read a couple of posts that said a couple of weeks in primary and only went to secondary to take care of sediment and clarification and that the actual fermentation was complete. I'll check it in two weeks and see.

I do know that I havent seen a beer churn like this in primary before.

Keep me posted on whats happening with your batch

I'm kegging it tonight, so I'll let you know what FG I hit. I had under 5 gallons sitting in a 6.5 gallon carboy and there was so much krausen it was pumping through my blow off tube! The krausen was also so thick that I can't see into the carboy to see if there's an infection or not, so fingers crossed!

When I brewed this I let it sit in primary for 4 weeks before kegging, as I didn't have ferm temp control at the time and figured it could use the extra time on the yeast. Now that I do have ferm temp control, if I were to brew it again, I'd primary two weeks, cold crash for a week, then keg it.

Thanks for the response. I'm right at 2.5 weeks in primary, but I had a vigorous fermentation. I'm going straight to keg and will put it on co2 after 24 hours to cool down in the kegerator.

Did this carb up pretty easily, or does the rye + flaked rye make it a little thicker for longer carbonation?

 

[LLBeanJ]

I don't recall it taking any longer to carbonate than most other brews.

 

[enrybwerd]

Ok, good to know.

I hit 1.010 and tasted awesome. Not quite the red/amber I was hoping for, but I blame the 20 instead of 120. Will post a photo of the first glass on Sunday hopefully!

 

[Syndicate]

I'm checking gravity and possibly bottling this today along with my Denny conn vanilla bourbon porter. I'll keep everyone posted.

 

[Syndicate]

Ended up with a final gravity of 1.015. Not the ABV or effeciency i wanted to oh well. Time to bottle and wait a week to see what i got. Everyone else keep me posted.

 

[enrybwerd]

First pour in all her glory! Served it at my brew day yesterday and it was very well received. Cheers to the OP and everyone else who's chimed in on this journey. This actually encouraged me to design a Rye IPA that I made yesterday. Didn't have quite the success I was hoping for, but am going to try again and see what happened!

 

[lite_ice]

Just finished brewing an 11 gallon batch two days ago. Post boil gravity was 1.062 so I'm fine there. This has become a regular in the rotation

 

[Syndicate]

Glad to post that my batch turned out delicious. This is gonna be a repeat.

I love this site

 

[Doed]

Just kegged this last night. 16 days in primary, 3 days secondary to cold crash, now kegged for 14 days to carb.
1.051 OG - 1.015 FG
Followed the recipe
I did this BIAB.

 

[Nicegirl]

I have been curious about rye beers since tasting a Hoss rye a while back and have been looking for a good recipe. After looking through all of the posts regarding this recipe I've decided to give it a try.
For those that have already brewed this beer, does anyone have any advice they can offer?
The one thing I have picked up on is the use of rice hulls when brewing with rye malts. Has anyone else used rice hulls when mashing this recipe or does the barley provide enough of a filter bed for the mash?

 

[Syndicate]

I have been curious about rye beers since tasting a Hoss rye a while back and have been looking for a good recipe. After looking through all of the posts regarding this recipe I've decided to give it a try.
For those that have already brewed this beer, does anyone have any advice they can offer?
The one thing I have picked up on is the use of rice hulls when brewing with rye malts. Has anyone else used rice hulls when mashing this recipe or does the barley provide enough of a filter bed for the mash?

I didnt use rice hulls and it turned out fine. It is a bit cloudy but i only used a primary fermentation and didnt transfer it to secondary prior to bottling.

 

[Mikethepoolguy]

I have been curious about rye beers since tasting a Hoss rye a while back and have been looking for a good recipe. After looking through all of the posts regarding this recipe I've decided to give it a try.
For those that have already brewed this beer, does anyone have any advice they can offer?
The one thing I have picked up on is the use of rice hulls when brewing with rye malts. Has anyone else used rice hulls when mashing this recipe or does the barley provide enough of a filter bed for the mash?

If you have ever had a stuck mash you will understand why you should use rice hulls. They are like the seatbelt in your car, you probably won't need it but you don't want to wait until it's too late to wish you had used it. I prefer to increase the hop additions by 20%. (.6oz per addition). I have used different yeasts and have colored the beer with beets. All batches turned out great. Similar to Hop Rod in flavor and recipe. I plan to brew this again within the next month. Some version or another is usually on tap at my house.

 

[meshbackhats]

Brewed this again today- Have to love cold weather garage brewing! First snowfall of the season as well.


Love this recipe- this is my 3rd time brewing it.

Changed the hop schedule slightly-

Thanks OP

 

[Syndicate]

Bumped up the recipe by 25 percent because last time i ended up with a 4 gallon batch. I batched sparged and ended up with a OG of 1.067. Im not sure how my attenuation is gonna come out but hopefully i hit close to 80 percent.
I love this beer.

 

[Syndicate]

Im having trouble getting fermentation going with the higher gravity of 1.067 as the london ale yeast goes to 1.060. Its very slowly starting to kick.

 

[scottvin]

brewed this on Sunday - SG of 1.054 and pitched 1450 - will move to keg in 2-3 weeks

 

[Malty_Dog]

Looks tempting! May brew this next weekend along with (possibly) an abbey dubbel. Nice to see all the followup examples and successes. May use US-05 and just rye malt (not flaked). Also considering moving the bittering charge to FWH. Pretty minor adjustments all in all.

 

[goodyx7]

Brewed this last night airlock is bubbling away nicely this morning. Thanks for the recipe!

 

[VipertheIV]

Brewed this up today. Looks and smells real good. I used .75 oz nugget though at 60 and 10. Looking forward to it. Here is a pic from gravity reading

Sent from my Galaxy Nexus using Home Brew mobile app

 

[Phalanx]

I brewed 20 L of that in December using BRY-97 and changed the hops.

Hops: (90 minutes boil)

• 60 Minutes - Magnum (15 % α-acid): 8.5 g (20%)
• 20 Minutes - Citra (14.2 % α-acid): 8.5 g (20%)
• 10 Minutes - Centennial (10 % α-acid): 10.6 g (25%)
• 0 Minutes - Cascade (6.9 % α-acid): 14.8 g (35%)

I love it! Thx for sharing this awesome recipe.

 

[mbeer]

Hello I am very new to AG brewing and I was curious as to how much water you add after the mash for the final boil of wort. Thanks

 

[goodyx7]

For this recipe I used 3.5 gallons for my strike then used 4.5 gallons for my sparge. Which gave me roughly 6.25 gallons for the boil. Due to boil off left with 5 gallons.

 

[homebrewer1234]

really good beer. Thanks for sharing the recipe!

 

[danz]

Well decided to tweak it a bit and unfortunately ran out of gas just as I hit 147 on my mash. So since I was going to have a dry beer I rummaged through my hop stash made a new profile and tossed in a couple of sugar to make it a DIPA. After a month of bottle conditioning I am down to 2 bottles and ready to brew more.

1.084 OG
1.010 FG
72 IBU
9.7% ABV
15 SRM


Fermentable Amount Use PPG Color
2-Row (US) 7.5 lb 48% Mash 37 1 °L
Rye (US) 3.5 lb 22% Mash 38 3 °L
Munich - Light 10L (US) 1.0 lb 6% Mash 33 10 °L
Brown Sugar 1.0 lb 6% Boil 45 15 °L
Cane Sugar 1.0 lb 6% Boil 46 0 °L
Caramel/Crystal 120L (US) 0.5 lb 3% Mash 33 120 °L
Caramel/Crystal 40L (US) 0.5 lb 3% Mash 34 40 °L
Special B (BE) 0.3 lb 1% Mash 34 115 °L
CaraVienne (BE) 0.22 lb 1% Mash 34 20 °L
Hops Boil time: 60 min

Hop Amount Time Use Form AA
Warrior (US) 1.0 oz 60 min Boil Pellet 16.0%
Chinook (US) 0.5 oz 60 min Boil Pellet 12.0%
Chinook (US) 0.75 oz 20 min Boil Pellet 12.0%
Columbus (US) 0.25 oz 5 min Boil Pellet 15.0%
Cascade (US) 0.75 oz 5 min Boil Pellet 7.0%
Columbus (US) 0.25 oz 0 min Boil Pellet 15.0%
Amarillo (US) 1.0 oz 7 days Dry Hop Pellet 9.3%
Citra (US) 1.0 oz 7 days Dry Hop Pellet 13.7%
Chinook (US) 1.0 oz 7 days Dry Hop Pellet 12.0%
Yeasts

Dry English Ale Yeast
White Labs WLP007

 

[HOPtuary]

How do you guys think this would taste with a Citra Simcoe hop schedule; Prob 60, 20, 10, 5, 0 and then dry hop?

 

[Likefully]

After reading the positive comments about this beer I have to try this.

Can anyone recommend the best yeast for this. My options are notties or S05 (both washed, 3rd generation) or a new pack of BRY 97 (dry)?

Am also thinking of replacing the caramunich with Victory and the Special B with Melanoidin (just because thats what I have in stock).

Also - I know I have read what happens when you up or don't up the flaked rye, but couldn't find that when I looked for it again - what impact does increasing/decreasing the flaked rye content have on the beer? Is it similar to the impact of flaked oats?

Thanks

 

[Likefully]

I brewed this up last night and its bubbling away now. It tasted good but I didn't taste any rye - my grain bill was almost identical to the recipe.

Is this normal?