Yet another Rye beer thread

[cweston]

I doctored up my all-columbus APA recipe to be a red rye ale. Comments welcome.
(I'm committed to the all-columbus hop schedule and the CaraMunich and SpecialB, which I have on hand and want to use up.

I'm wondering if an ounce of roasted barley would help the red color, but I don't really care that much about the color.



Beer: Red Rye Ale Style: American Amber Ale
Type: All grain Size: 6 gallons
Color:
22 HCU (~12 SRM)
Bitterness: 36 IBU
OG: 1.050 FG: 1.015
Alcohol: 4.5% v/v (3.5% w/w)
Water: 1 tsp gypsum (divided between strike water and sparge water)

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

Mash: 74% efficiency
mash 60 minutes at 152

Boil: 60 minutes SG 1.040 7.5 gallons
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: Safale 56

The rye is about 25%. Hopefully no gooey, stuck sparge. I'll trow some rice hulls in there.

 

[knipknup]

It looks good. I'm curious about 2 things...

1 - flaked rye vs. rye grain - any opinions of one versus the other, I have the grain.

2 - I am reluctant to buy any special B because I have heard too many comments warning to be careful how much to use because it is very overpowering. I don't know the taste but 2oz sounds like a small enough amount.

 

[Biermann]

Looks good. I've been thinking about doing a similar beer. I might add that you should probably just mash a small amount of rye with the rest of the grains rather than using unmalted flaked rye, but that's just my preference. I think you'd get more of that rye character.

 

[Baron von BeeGee]

The first rye pale ale I did was 2# of rye malt. It's pretty good, but I wanted a little more rye character so I did the recipe again with 2# of rye malt and 1# of flaked rye...I'll know where it gets me in a month or so!

 

[Tony]

Looking good, but being a Rye-head, I would have to say up your malted rye to at least 2 to 2.5 lbs, and keep the 1.5 flakes rye.

Mmmmm Columbus hops and rye, they go hand in hand.

It looks good. I'm curious about 2 things...

1 - flaked rye vs. rye grain - any opinions of one versus the other, I have the grain.

2 - I am reluctant to buy any special B because I have heard too many comments warning to be careful how much to use because it is very overpowering. I don't know the taste but 2oz sounds like a small enough amount.

Flaked rye will give you a spicy rye flavor, where malted rye give you a nice warm rye flavor. The two work hand in hand, and in my opinion, need to be used together to get the ultimate rye flavor and aromas.

As for Special B, yes, in large amounts (sometimes only a half pound depedning on the grain bill) it can be overpowering. Two ounces is small amount and will not be overpowering. I like using at least a quarter pound to at least get its raisiny hint to come through.

 

[Brewsmith]

Looks good to me. The one ounce of orasted barley will darken it up slightly. If you end up bottling this, save me one and I'll swap you when I brew this one: http://homebrewtalk.com/showthread.php?t=22254