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General Category => Beer Recipes => Topic started by: dano14041 on August 23, 2011, 02:51:59 PM

Title: Red Rye recipe help please!
Post by: dano14041 on August 23, 2011, 02:51:59 PM
I am brewing some beer for an event in late Sept. The temperature range for that time of year is anywhere from 60 - 100F, so I have made a blonde ale in case it is hot, and I am thinking of making a rye ale for something more fall like.

The recipe I have so far is:

10 lbs Pale Malt
4 lbs Rye Malt
0.5 lbs Carared
1.5 lbs Caramel wheat

Magnum for bittering
Pearle for flavor
Cascade, Citra, or Amarillo for aroma and dry hop. (undecided really)

Edited to add: For yeast I was thinking either WY1450 or WY1056.

I haven't figured out the amount of hops yet.

I have never used the caramel wheat, but I wanted to add some wheat for better head retention and something to help with the red color. I saw the caramel wheat and thought it might fit the bill.

Thank you in advance for all suggestion and critiques!
Dano
Title: Re: Red Rye recipe help please!
Post by: denny on August 23, 2011, 03:05:27 PM
IMO, up the carared and cut back the caramel wheat.
Title: Re: Red Rye recipe help please!
Post by: dano14041 on August 23, 2011, 03:21:15 PM
Denny, would swapping the amounts be good? 1.5 lbs carared and 0.5 lbs caramel wheat?
Title: Re: Red Rye recipe help please!
Post by: denny on August 23, 2011, 03:22:05 PM
Denny, would swapping the amounts be good? 1.5 lbs carared and 0.5 lbs caramel wheat?

That's how I'd do it.
Title: Re: Red Rye recipe help please!
Post by: dano14041 on August 23, 2011, 05:05:50 PM
Thanks Denny!
Title: Re: Red Rye recipe help please!
Post by: dano14041 on August 24, 2011, 02:05:09 PM
When I got home, I finish developing the recipe.
Here is what I came up with.

Suggestions are welcome!
Thanks!
Dano

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Red Red Rye
Brewer: Dano
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 8.36 gal
Post Boil Volume: 6.03 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.50 gal
Estimated OG: 1.059 SG
Estimated Color: 12.8 SRM
Estimated IBU: 41.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                                   Type          #        %/IBU         
1 lbs                 Carared (20.0 SRM)                                    Grain         5          7.8 %         
7 lbs 4.0 oz       Pale Malt (2 Row) US (2.0 SRM)                  Grain         2         56.9 %       
3 lbs                 Rye Malt (4.7 SRM)                                    Grain         3         23.5 %       
1 lbs                 Caramel/Crystal Malt - 60L (60.0 SRM)         Grain         4          7.8 %         
8.0 oz               Caramel Wheat Malt (46.0 SRM)                  Grain         6          3.9 %         
0.50 oz             Magnum [14.00 %] - First Wort 60.0 min       Hop           7         27.5 IBUs     
0.50 oz             Cascade [5.50 %] - Boil 30.0 min                  Hop           8          7.6 IBUs     
1.00 oz             Amarillo [8.50 %] - Boil 5.0 min                    Hop           9           6.1 IBUs     
1.0 pkg             American Ale (Wyeast Labs #1056) [124.21  Yeast         10           -             
2.00 oz             Amarillo [8.50 %] - Dry Hop 14.0 Days          Hop           11         0.0 IBUs     
11.00 gal           Distilled Water                                            Water         1           -             


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 14.00 qt of water at 130.3 F        122.0 F       30 min       
Saccharification  Add 10.00 qt of water at 206.2 F        154.0 F       45 min       

Sparge: Batch sparge with 4.14 gal water at 168.0 F

Created with BeerSmith 2 - http://www.beersmith.com
Title: Re: Red Rye recipe help please!
Post by: hamiltont on August 24, 2011, 02:27:01 PM
Couple of thoughts.  The Cascade @ 30 really isn't doing much IMO.  Personally I'd use it later and use a little more Magnum @ 60 if you need more bitter.  The protein rest isn't necessary.  I'd just go with a  single infusion @ ~154F. Cheers!!!