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Thoughts on a Rye Amber?

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a10t2:
I've never brewed with rye before and I'd like to start getting a feel for it. I think what I'm going to start with is a variation on my typical American Amber, but with rye instead of Munich malt and CTZ instead of Centennial, my thinking there being that a more pungent hop might complement the rye mouthfeel. I'm open to suggestions from the more rye-sperienced though.

75% US Pale
14% Weyermann Malted Rye
7% UK Medium Xtal
3.5% UK Extra Dark Xtal
25 g CTZ at 60 min (~30 IBU)
20 g each CTZ and Willamette at 15 min
20 g each CTZ and Willamette at whirlpool
20 g each CTZ and Willamette dry hop
Wyeast 1272
OG 1.061, FG 1.014 (or at least it would be for the base recipe)
45ish IBU, 14ish SRM

blatz:
I think you're only looking for comments on the rye part, but I like that part as is (though Ill bet denny comes in to say 20%+), I've had some beers with only 8-10% rye where you definitely got it.

I just think the whirlpool hops should be doubled and the dryhops doubled, if not tripled.

a10t2:

--- Quote from: blatz on January 10, 2013, 03:35:15 PM ---I just think the whirlpool hops should be doubled and the dryhops doubled, if not tripled.
--- End quote ---

Man, you're an animal... that's how I hop my IPAs!

corkybstewart:
I was gonna say that much hops would put it into IPA territory.
I would suggest more rye, at least 25%.  Its one of my favorite malts and my rye beers are usually the most popular ones I have on tap here.  Right now I have a rye stout that's a real favorite.

blatz:

--- Quote from: a10t2 on January 10, 2013, 04:15:30 PM ---
--- Quote from: blatz on January 10, 2013, 03:35:15 PM ---I just think the whirlpool hops should be doubled and the dryhops doubled, if not tripled.
--- End quote ---

Man, you're an animal... that's how I hop my IPAs!

--- End quote ---

15gm = ~.5oz roughly, right?

so for an IPA i do per 10gal: 6-8oz whirlpool and 6oz dry hop. so for pales and ambers i do about half that, you're only doing a 1/2oz - just looks awfully low to me  ;D

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