Long time away....Amber Rye Ale

Discussion in 'Recipes for Feedback' started by Texas Ale Works, Jul 27, 2021.

  1. Texas Ale Works

    Texas Ale Works Well-Known Member

    Joined:
    Aug 8, 2014
    Messages:
    478
    Likes Received:
    396
    Trophy Points:
    63
    Herm_brews likes this.
  2. Texas Ale Works

    Texas Ale Works Well-Known Member

    Joined:
    Aug 8, 2014
    Messages:
    478
    Likes Received:
    396
    Trophy Points:
    63
    The more I think about it, the more it feels too complicated, too many malts.....
     
  3. dmtaylor

    dmtaylor Active Member

    Joined:
    Dec 29, 2018
    Messages:
    131
    Likes Received:
    234
    Trophy Points:
    43
    Location:
    Two Rivers, WI
    Home Page:
    Looks great to me. My advice based on experience: Add 1 lb rice hulls or the mash will get stuck (unless you're BIAB in which case it doesn't much matter). And ditch the lactic acid, no need.
     
  4. Donoroto

    Donoroto Well-Known Member

    Joined:
    Jun 21, 2020
    Messages:
    3,056
    Likes Received:
    5,192
    Trophy Points:
    113
    Occupation:
    Retired Engineer
    Location:
    Atlanta
    Naaah.
    Just dump them all in and mash 'em. No more complicated than a single malt.

    And +1 on the rice hulls...
     
  5. Texas Ale Works

    Texas Ale Works Well-Known Member

    Joined:
    Aug 8, 2014
    Messages:
    478
    Likes Received:
    396
    Trophy Points:
    63
    I do BIAB.....
     
    Herm_brews and Sunfire96 like this.
  6. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    641
    Likes Received:
    497
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    I agree looks good! The rye character should really come through. I do a hoppy red rye with only about 20% rye and it’s the sweet spot for me.
     
  7. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    7,146
    Likes Received:
    11,925
    Trophy Points:
    113
    Good to see you back!
    Ya, either Lactic, or acidulated malt, not both.
    I use acid malt, I otherwise forget to add it...
     
  8. Texas Ale Works

    Texas Ale Works Well-Known Member

    Joined:
    Aug 8, 2014
    Messages:
    478
    Likes Received:
    396
    Trophy Points:
    63
    wait there is Acid Malt in there...not 'posed to be......let me fix it

    did not see the malt on my end.
    I use the acid to manage PH, always have...ehh
     
  9. Texas Ale Works

    Texas Ale Works Well-Known Member

    Joined:
    Aug 8, 2014
    Messages:
    478
    Likes Received:
    396
    Trophy Points:
    63
    ...what are your thoughts on moving to a Kolsch or Cal Common yeast, to "crisp" up the profile?
     
  10. dmtaylor

    dmtaylor Active Member

    Joined:
    Dec 29, 2018
    Messages:
    131
    Likes Received:
    234
    Trophy Points:
    43
    Location:
    Two Rivers, WI
    Home Page:
    2565 or 1007 would turn out really nice. The problem with both of these yeasts is that they take 5-6 weeks to clear. I'm patient but not always THAT patient. And their dried "equivalents" really aren't as good -- I've tried them and they turn out more tart and take even longer to clear.

    I've had great success using S-189 lager yeast at room temperature, LOVE the results. Same with S-04, it's way cleaner than you might think, I dare say it's about as clean as a "lager" yeast. If you don't want to go with US-05 but want to try something else dried, these give me great results every time. A lot of folks swear by W-34/70 lager warm too -- I haven't tried that one warm yet but it's in my short list of future batches.
     
  11. Texas Ale Works

    Texas Ale Works Well-Known Member

    Joined:
    Aug 8, 2014
    Messages:
    478
    Likes Received:
    396
    Trophy Points:
    63
    #11 Texas Ale Works, Jul 27, 2021
    Last edited: Jul 27, 2021
    I hear ya on the drop time on those yeast, and due to the fact that I am starting late in the season, kinda want to turn and burn on this one...

    maybe Notty cold...mid/upper 50s?

    Omega Lutra....

    Ok, so here is a crazy idea, lets ferment with a Kveik, chill to mid 90s pitch and put in the ferm fridge with no temp control, and drink this sucker in a week? ( I might need to start a thread about using this as I never have before)

    also going to drop Clarity Ferm in, because I got a friend that cant du gluten, and he never has an issue with my beer when I do
     
  12. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    7,146
    Likes Received:
    11,925
    Trophy Points:
    113
    I misread the earlier post suggesting to ditch the lactic acid, sorry to confuse you on that.
    I personally use acidulated malt to manage pH, always have... huh
     
    Texas Ale Works likes this.
  13. dmtaylor

    dmtaylor Active Member

    Joined:
    Dec 29, 2018
    Messages:
    131
    Likes Received:
    234
    Trophy Points:
    43
    Location:
    Two Rivers, WI
    Home Page:
    I mash at a higher pH than many, about 5.6. No ill effects, try it. I add a glug of vinegar if needed. In amber or dark brews, it would typically not be needed.
     
    Texas Ale Works likes this.
  14. HighVoltageMan!

    HighVoltageMan! Well-Known Member

    Joined:
    Feb 2, 2015
    Messages:
    1,388
    Likes Received:
    1,930
    Trophy Points:
    113
    Location:
    Big Lake MN
    Really? I have never heard or seen anyone use vinegar. Lactic or phosphoric to avoid unwanted flavor additions, but not vinegar. I'm making a beer, not a salad.
     
    Craigerrr likes this.
  15. dmtaylor

    dmtaylor Active Member

    Joined:
    Dec 29, 2018
    Messages:
    131
    Likes Received:
    234
    Trophy Points:
    43
    Location:
    Two Rivers, WI
    Home Page:
    I came up with the idea. I can promise you, the finished beer doesn't taste like vinegar. I mean, I'm using like 1 ounce out of 5 gallons or whatever, almost 1000 ounces, so who cares. Steer away from balsamic reductions, of course. But an ounce of white vinegar or cider vinegar is not detectable.
     
    HighVoltageMan! likes this.
  16. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    641
    Likes Received:
    497
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    Don't want to take this too far off topic but could you expand on 189 at warmer temps? What temp? How many packets?

    I finally got around to doing 34/70 warm (65F) and the results were as hoped.
     
    dmtaylor likes this.
  17. dmtaylor

    dmtaylor Active Member

    Joined:
    Dec 29, 2018
    Messages:
    131
    Likes Received:
    234
    Trophy Points:
    43
    Location:
    Two Rivers, WI
    Home Page:
    About 67 F the entire time, pitched at standard ALE amounts, so 1 pack per 5 gallons. Zero diacetyl (for a change!), zero esters, just a beautiful "lager". If it smells like a lager and tastes like a lager, it's a lager -- right?!

    Cheers on the W-34/70 experience. I want to give that one a try soon. And Diamond lager as well.
     
  18. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    13,072
    Likes Received:
    17,644
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    At 96% I'm adding 1ml tops of phosphoric acid
    I've herd good things about Lutra there @Texas Ale Works I look forward to hearing what you think about it.
     
  19. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    10,224
    Likes Received:
    8,264
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Ewww! We go to great lengths to keep acetobacter out of our beers and someone wants to add their excrement to a beer? ONLY if trying to cheat on a Lambic and even then.... No. Just no.
     
    Trialben likes this.
  20. dmtaylor

    dmtaylor Active Member

    Joined:
    Dec 29, 2018
    Messages:
    131
    Likes Received:
    234
    Trophy Points:
    43
    Location:
    Two Rivers, WI
    Home Page:
    Could do a lot worse. Enjoy your cat piss.
     

Share This Page

arrow_white