Rye Recipe

[Reustonium]

Check out the recipe for my newest brew. I am open to any and all suggestions and criticism. Please let me know what you think.

I will call it Andre the Giant (has a rye) a take-off of the Andre the Giant has a Posse campaign.

Here is my label, I am planning on bottling into 1L grolsch bottles from a corny with my beer gun.


Okay on to the important stuff.....

Recipe: Andre the Giant
Brewer: Andrew Ruestow
Style: Specialty Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.62 gal
Estimated OG: 1.087 SG
Estimated Color: 13.2 SRM
Estimated IBU: 106.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount____Item____________________________Type______% or IBU
4.00 lb___Extra Light Dry Extract (3.0 SRM)_____Dry Extract_____24.2 %
7.75 lb___Pale Malt (2 Row) US (2.0 SRM)________Grain________47.0 %
2.50 lb___Rye Malt (4.7 SRM)__________________Grain________15.2 %
1.00 lb___Caramel/Crystal Malt - 90L (90.0 SRM)___Grain_________6.1 %
0.75 lb___Cara-Pils/Dextrine (2.0 SRM)___________Grain________4.5 %
0.50 lb___Rye, Flaked (2.0 SRM)________________Grain_________3.0 %
2.00 oz___Chinook [13.00%] (90 min)___________Hops_______71.4 IBU
1.00 oz___Simcoe [13.00%] (45 min)____________Hops_______30.7 IBU
1.00 oz___Amarillo Gold [8.50%] (5 min)_________Hops________4.4 IBU
1.00 oz___Amarillo Gold [8.50%] (Dry Hop 7 days)__Hops -
1 Pkgs____American Ale (Wyeast Labs #1056)____Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 12.50 lb
----------------------------
Name Description Step Temp Step Time
Infusion Add 15.00 qt of water at 129.6 F 122.0 F 30 min
Step Add 10.00 qt of water at 212.0 F 155.0 F 60 min

7 Days of primary at 68deg
7 Days of secondary at 68deg
14 Days of tertiary at 55deg

5-6 Weeks in a keg at 45deg and 14psi

 

[Willie3]

Seems a bit hoppy for my taste, but have at it after all we are talking Andre!

- WW

 

[chillHayze]

Looks good but why not just do all grain? Mash tun maxed out?

 

[Reustonium]

Mash tun maxed out?

yep, I figure with extra-light DME I should be alright.

Any thoughts on the hop selection? I have never used these varieties before

 

[Gabe]

Those hops are great. I would sub in a Simcoe for 1 of your Amarillo flavor additions. I just did a 130 IBU IIPA and I could have added another .5oz to my bitter addition. I used both the Simcoe and Amarillo's along with Magnum for my bitter. Turned out great. 106 IBU's at 1.087 is good, but I think you won't mind a little more hops with that high of an OG. Just my 2 cents. My OG was 1.078 with 130 IBU's for what it's worth . Cheers and have fun.

 

[Reustonium]

thanks for the advice, I was also considering mixing 2oz chinook, 2oz simcoe, 1oz armarillo; and doing constant additions.

Then using 1oz simecoe, and 1oz armarillo for dry hopping.

my calculations say it will keep my IBU's above 100 since I would be using an extra oz of simcoe.

Is there any benefit to this (other than a more interesting boil?) or is it just over complicating things.


Thanks

 

[Tony]

I'll toss in my opinion here...as a rye lover, I would up the flaked rye to a pound, and use Wyeast 1272 American Ale II, which in my opinion, is a great yeast for rye.

 

[Reustonium]

thanks tony.

What hops do you typically use in your ryes?
I just tried HRR last week and I loved it.

 

[Tony]

In my ryes, Ive primarily used Cenntenial, Cascade, Nugget, Galena, Columbus (Tomahawk), Chinook, Magnum and Amarillo, but it depends on the flavor and aroma Im looking for.

 

[Reustonium]

Well, its been 7 days of fermentation so far. Explosive fermentation, this is the longest I've had a brew ferment like this so far. I have had several brews that would slow down and stop after 5 or 6 days.

But this thing is unreal, it's still churning as hard 7 days later as it was the first day.

I'm really looking forward to seeing how this brew turns out

 

[cha ngo]

Having never used rye, I am curious as to why you are using rye malt AND flaked rye in the same recipe.

 

[Reustonium]

If I were to use too much rye malt, it can create some sticky sparges. The Flaked rye is in there to help keep the sparge running smoothly.

Still bubbling like mad :-D

 

[Reustonium]

Well primamry finally stoped, 10 days later.

OG: 1.084
FG: 1.012

By my calcs that should be around 9.4%abv

The brew smelled fantastic, now for another few weeks of waiting.

oh well, at least my fridge is stocked with HRR

 

[Gabe]

What yeast did you end using?

 

[uwmgdman]

What yeast did you end using?

I'm also curious of that and what temperature your mash was at? I think a dry, highly fermented beer would nice for a rye, but that's just me thinking out loud. I see your apparent attentuation was 85.7%! I'm guessing you mashed low?

 

[Reustonium]

I went with Safe-Ale US56, same strain as 1056

I mashed at 122 for 30 minutes, then infused boiling water to get it up to 155 for 60 minutes. I also had quite a bit of DME (4lbs)


Gabe- hows the IIPA doing now? I'd like to hear some more about it.