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Alternative Grain Beer Ruby RyePA

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seabass07

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Joined
Apr 25, 2011
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Location
Seattle
Recipe Type
All Grain
Yeast
Wyeast 1332 NW Ale
Yeast Starter
2L on stir plate
Batch Size (Gallons)
6
Original Gravity
1.074
Final Gravity
1.014
Boiling Time (Minutes)
60
IBU
60 rager
Color
15.5
Primary Fermentation (# of Days & Temp)
66F until FG, 72F for 7 days
Tasting Notes
Strong rye bite, strong hop aroma/flavor, balanced bitterness, dark caramel backbone.
1LB RICE HULLS!

8.00 lb 48.3% Pale Malt, Maris Otter (3.0 SRM)
4.50 lb 27.2% Rye Malt (4.7 SRM)
3.00 lb 18.1% Rye, Flaked (2.0 SRM)
8.00 oz 3.0% Carared (20.0 SRM)
3.00 oz 1.1% Dehusked Carafa II (412.0 SRM)
3.00 oz 1.1% Caramunich Malt (56.0 SRM)
3.00 oz 1.1% Special B Malt (147.0 SRM)


0.75 oz Columbus [14.00%] (60 min) Hops 36.8 IBU
0.50 oz Columbus [14.00%] (20 min) Hops 8.3 IBU
1.00 oz Cascade [5.50%] (20 min) Hops 6.5 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 3.9 IBU
1.00 oz Cascade [5.50%] (5 min) Hops 3.2 IBU
2.50 oz Cascade [5.50%] (0 min) Hops -
2.00 oz Cascade [5.50%] (Dry Hop 3 days) Hops -

1/2tsp Irish Moss last 10 mins of boil.

Beta glucan rest at 110F for 30 mins.
Protein rest at 120F for 30 mins.
Sacc rest at 152F for 60 mins.
Mashout at 168F for 15 mins.

Be prepared for a slow runoff, and don't do anything stupid...like forget to add rice hulls...ask me how I know.;)

This came out amazing. It has a deep red color and was surprisingly clear. The flaked rye gave it amazing mouth feel while still being highly attenuated. A touch of dark caramel flavor and sweetness along with a strong rye spice and very pronounced hop flavor and aroma. Overall this is my favorite beer that I've created.

Happy brewing.
 

hungry4hops

Hop to it!
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sounds awesome! i plan on brewing this thanks for posting the recipie!
 
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seabass07

seabass07

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Hope you enjoy it as much as I did! I need to make more.

I should also mention that I had a bit of help dialing in the color. A friend of mine that is a head brewer at a local brewery suggested the carared and dehusked caraffa. It worked!
 

xeoxe

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Would you happen to have any pictures? It sounds really good to me. I'm looking for a nice "ruby" red, and this sounds about perfect!
 
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seabass07

seabass07

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Sorry, no pictures. I'll try to take some next time I brew this.
 
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seabass07

seabass07

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Possibly. The beta glucan rest is to help with the runoff. Now that I re-read my notes, I also did a protein rest at 120F for 30 mins.

You know your system better than I do. I wouldn't do this without at least a beta glucan rest. Rye is tricky.
 
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