Author Topic: Red Rye recipe help please!  (Read 974 times)

Offline dano14041

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Red Rye recipe help please!
« on: August 23, 2011, 07:51:59 AM »
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
« Last Edit: August 23, 2011, 07:55:59 AM by dano14041 »
Tulsa, OK

Offline denny

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Re: Red Rye recipe help please!
« Reply #1 on: August 23, 2011, 08:05:27 AM »
IMO, up the carared and cut back the caramel wheat.
Life begins at 60.....1.060, that is!

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Offline dano14041

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Re: Red Rye recipe help please!
« Reply #2 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?
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Offline denny

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Re: Red Rye recipe help please!
« Reply #3 on: August 23, 2011, 08:22:05 AM »
Denny, would swapping the amounts be good? 1.5 lbs carared and 0.5 lbs caramel wheat?

That's how I'd do it.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline dano14041

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Re: Red Rye recipe help please!
« Reply #4 on: August 23, 2011, 10:05:50 AM »
Thanks Denny!
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Offline dano14041

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Re: Red Rye recipe help please!
« Reply #5 on: August 24, 2011, 07:05:09 AM »
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
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Offline hamiltont

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Re: Red Rye recipe help please!
« Reply #6 on: August 24, 2011, 07:27:01 AM »
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!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!