Exst said:Hey Guys - Looks like this will be my next brew.
Slight variation on a theme
Partial Mash – 60 min @ 152
2 lb. Rahr 2-Row Malt
1 lb. German Munich
8 oz. Medium Crystal 60L
8 oz. Carapils
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Rye malt
2 oz Columbus (pellet) - .5 oz @ 60, 0.75 oz @ 20, 0.75oz @ 5
Amber Malt Extract 6 lb
Nottingham Ale Yeast
Will be brewing in the next week or so - I have some extra Columbus Hops. Any thoughts on dry hopping this one? I like the idea but I don't want the Hops to overwhelm the Malt / Rye spiciness.
- Exst
Mikethepoolguy said:I have been drinking this one for a few days now and it is freaking awesome! Unfortunately, it may only last a few more days.
This was my first rye and I stuck to the recipe. I suggest others do the same on the first batch and tweek it to your own tastes on subsequent batches. I am going to bump up the rye next time. I just love the rye flavor and my new mashtun design has eliminated stuck mashes using rye, wheat, corn, rice, sweet potatoe, graham crackers, breakfast cereals, etc..
I'm no beer judge but I'd score it 40/50. Nice color (not quite red), perfectly clear. Heck , I'm getting off the computer and getting one right now!
Hey guys,
I've been thinking of adding a few drops of red food coloring into the secondary. Any advice or opinion on this?
Yeah, beersmith doesn't really like the ibu's for this receipe. It's a good brew for sure.
I had a couple "red rye red amber"'s from Downers? last night for dinner. It was very different from any other beer I have had... and I really liked it. It reminded me of a red ale, with incredible aroma like a red Beaujolais wine and had carbonation like a champagne. Is this common in red rye beers? If not, what direction should I start to clone something like this? I have a red amber fermenting that is looking good and the sample I tested with the hydro was fantastic, but noting like this. Any ideas?
Thanks in advance.
Perhaps if you remembered the brewery of the beer you had we could look it up. If you're looking for something with a musky dark red wine aroma you can perhaps oak the beer or steep a small bit of tea to add tannins, and overcarbonate to get the large champaign-like bubbles?
BW210 said:Here is what I was drinking: Founders Red Rye PA
http://beeradvocate.com/beer/profile/1199/16074
What mostly intrigues me is how to get such a strong aroma and carbonation. I've found some different red rye PA recipes, but I really want to know how this was done... our Am I making it to complicated and this is yet just another different recipe?
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