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Red Rye recipe help please!

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dano14041:
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

denny:
IMO, up the carared and cut back the caramel wheat.

dano14041:
Denny, would swapping the amounts be good? 1.5 lbs carared and 0.5 lbs caramel wheat?

denny:

--- Quote from: dano14041 on August 23, 2011, 08:21:15 AM ---Denny, would swapping the amounts be good? 1.5 lbs carared and 0.5 lbs caramel wheat?

--- End quote ---

That's how I'd do it.

dano14041:
Thanks Denny!

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