[skyler]

I am bringing a number of beers to NCHF next month. One of them will be a "San Diego Style" hoppy session ale I will brew this weekend - the idea is something about 1.045 and 55 IBUs. My first instinct was to just go like a mini APA or a bitter for the malt bill - 96% 2-row and 4% Crystal. But then I thought of building body with rye and building maltiness with Munich and thought of doing a beer that was essentially a third each Munich, 2-row, and Rye. Can anyone think of a reason why rye malt wouldn't be good in this application, or why I might want to use less than 25-30 percent rye malt?

[dmtaylor]

No, I can't think of a reason why not to do it.  I think it's a fantastic idea!  Go for it!!

[chezteth]

I think it is a great idea.  I have tried a rye mild that was delicious.  Brew on!

[ryang]

No, I can't think of a reason rye not to do it.  I think it's a fantastic idea!  Go for it!!

 

 

 

ok, I'll go crawl back into the corner...

[skyler]

This is the recipe I was thinking of. The carafa will be there just for color, as I plan on giving all my NCHF beers fairy tale names, and I thought of calling this one "Little Red Ryeding Hood" (there will also be a double red ale called "Big Bad Wolf"). The mystery hop is one provided by NCHF for every club to brew with. All they told us was it is an experimental new variety and that it was low in cohumulone and had a citrusy and peppery aroma and flavor.

Recipe: Little Red Ryeding Hood
Style: 10B-American Ale-American Amber Ale
 
Wort Volume Before Boil: 9.00 US gals
Wort Volume After Boil: 6.50 US gals
Volume Transferred: 5.50 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.032 SG
Expected OG: 1.044 SG
Expected FG: 1.009 SG
Expected ABV: 4.7 %
Expected ABW: 3.7 %
Expected IBU (using Tinseth): 54.4
Expected Color: 13.0 SRM
Apparent Attenuation: 79.0 %
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 58 degF

Fermentables
Canadian Pale Ale Malt 3lb 8oz (31.3 %) In Mash/Steeped
Canadian Munich Malt 3lb 8oz (31.3 %) In Mash/Steeped
US Rye Malt 3lb 0oz (26.8 %) In Mash/Steeped
US Rice Hulls 1lb 0oz (8.9 %) In Mash/Steeped
German Carafa Special III 3.00 oz (1.7 %) In Mash/Steeped

Hops
US Glacier (5.6 % alpha) 14 g Loose Whole Hops used 60 Min From End
US Cascade (5.3 % alpha) 60 g Bagged Pellet Hops used 15 Min From End
US Mystery Hop??? (14.4 % alpha) 90 g Bagged Pellet Hops used 5 Min From End
US Mystery Hop??? (14.4 % alpha) 90 g Bagged Pellet Hops used At turn off
US Mystery Hop??? (14.4 % alpha) 120 g Loose Pellet Hops used Dry-Hopped

Yeast: Wyeast Rogue PacMan

Mash at 152 degF for 60 mins

Recipe Notes
Dry hopped with 60g of Mystery Hop, then transferred to a keg and dry-hopped a second time with Mystery Hop.

[blatz]

This is the recipe I was thinking of. The carafa will be there just for color, as I plan on giving all my NCHF beers fairy tale names, and I thought of calling this one "Little Red Ryeding Hood" (there will also be a double red ale called "Big Bad Wolf").

that's very creative Skyler - I like it.  Maybe next time you make the session, assuming you're out of mystery hop, you could use Mt Hood hops to keep with the namesake?

[morticaixavier]

skyler,

Is this the brew the club is entering for the mystery hop comp? if so you can't use anything but the mystery hop. if not disregard

either way it sounds yummy. wish I was gonna be able to make it. next year.

[skyler]

I just read that rule - it was not clear because they didn't mention that in the email, but now I see it on the competition page. I guess I will have to adjust the recipe.