Red Rye Ale

Discussion in 'Recipes for Feedback' started by SwishBrewing, Apr 12, 2017.

  1. SwishBrewing

    SwishBrewing Member

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    Hey Brewers.

    So as with my previous recipes, this is the first time using an ingredient - Rye.
    I have had so many great hoppy Rye ales, that I think it is time that I give it a shot myself.
    So the last few beers I have made have been dry and on the lighter side, but coming into "winter" in Australia I want to start getting a few heavier brews down hence the higher FG.

    I'm hoping for a slightly sweet, fruity/light berry beer ( trying to keep it out of the IPA hop punch range) hopefully with some spiciness from the Rye and a medium bitterness.
    I am going to have to go with trial and error for the colour I was as you don't really know yet.
    I nearly always dry hop or brew beers that or malt or yeast dominated to the point that I don't really know how much flavour/aroma carries over from the boil/whirlpool.

    Anyway here is the recipe :
    https://www.brewersfriend.com/homebrew/recipe/view/434788/red-ryder

    Would like to know if people think that I will get enough flavour/aroma from the late and whirlpool hops?
    And has anyone used the 1099 yeast before?

    Cheers for any info or advise you may have.
     
  2. Trialben

    Trialben Well-Known Member

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    I'll be following this thread closely as I'm thinking of brewing an Irish red ale next in my brew pipeline. I put it together awhile back but haven't found the right time to brew it it's been on the back shealve gathering dust. I'm using German red X in that brew. Hey I hear with red ales and this ain't from personal experience that the hops don't really shine through aroma wise with themo_O. I'm interested with the rye and roast barley contribution to this brew. As we know Mark D Pirate loves his rye so I'm sure he can help with this. I remember Ozarks commenting on approximate SRM of the brew being around 16 to achieve red hue to brew anyhow not sure though. Never herd of fortnight hops. Cheers swish happy brewing;)
     
  3. jimmyz

    jimmyz Member

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    Please keep us posted. Im curious as well.
     
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  4. Brew Cat

    Brew Cat Active Member

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    IMO way to much dark malt.l looks like a Porter. I make a roggenbier that's very popular and my percentages look like yours but I use only .5 %chocolate malt. I think I would stay away from the roasted malt. not familiar with the hops your using but I use Amarillo for what it's worth
     
  5. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Will barely taste Rye at that % , double it !
    Not used fortnight yet myself but have tasted it and was underwhelmed to be honest being a blend of 4 or 5 hops it was pulling in a few directions at once but tending to citrus and floral with a little pine note
     
  6. Trialben

    Trialben Well-Known Member

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  7. Ozarks Mountain Brew

    Staff Member

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    any reason for the red x being so much vs morris otter?
     
  8. KC

    KC Active Member

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    The longer you boil, the darker it will get from mailliard reactions. For a 90 minute boil, I think you'll want to target a color closer to 11.5-12 in the calculator.
     
  9. SwishBrewing

    SwishBrewing Member

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    Rye Doubled ! :D
     
  10. SwishBrewing

    SwishBrewing Member

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    Huh, I had just assumed that it would do that for me. . . .
    Will look into it for sure.
     
  11. Mark D Pirate

    Mark D Pirate Well-Known Member

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    I don't do subtle .... I like my hops to smack me in the mouth and my rye to be front and centre .
    It can cause problems through the mill and getting a decent grain bed to set but at that % you should be fine
     
  12. Mark D Pirate

    Mark D Pirate Well-Known Member

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    What equipment are you using ?
     
  13. SwishBrewing

    SwishBrewing Member

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    I
    I have not used Red-X before but love the sound of it.
    I guess I should have posted that I am looking to make something along the lines of this beer which is why I have more Caramel than I would normally used.
     
  14. SwishBrewing

    SwishBrewing Member

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    I have a coverted 50 litre keg,
    I do BIAB.
    An esky as my fridge and 2x15 litre jerry cans. Pretty ghetto but actually been making pretty decent beers
     

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  15. SwishBrewing

    SwishBrewing Member

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    I have read that small amounts of roast barley will lend colour and not flavour, so that is what I am hoping for here, saying that I might pull it back a little bit. I am aiming for an American Amber more so than an Irish Red, so quite hoppy without being overly so.
    This is an interesting read for ambers and pales.
    http://byo.com/hops/item/124-amber-ale-and-american-pale-ale-style-of-the-month
     
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  16. SwishBrewing

    SwishBrewing Member

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    I'm not 100% sure I can get any of the Carared or Red x or other red grains where I am and I don't live close to the LHBS so going with what I know they have for sure so I don't need to be guessing when i'm at the shop.
     
  17. SwishBrewing

    SwishBrewing Member

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    Oh and as for the hops, I am not set on Fortnight, I do want to use Aussie or NZ hops as all I ever use for hoppy beers are American hops.
     
  18. Trialben

    Trialben Well-Known Member

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    Just trying to get a good red hue is all Ozarks i know you can go all red x but thought incorporating some MO in for some malty flavour plus havnt used it before and people rave on about its quality so thought its a good go to base for this brew.
     
  19. Trialben

    Trialben Well-Known Member

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    There is a cool hop ive been wanting to try out equinox i think its spelt its got some great descriptions
     
  20. Trialben

    Trialben Well-Known Member

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    Mate that looks a great deal like my set up i boil on a three ring gas burner my mash tun/kettle/boil pot is a keg just ferment in a freezer is the difference gumtree will almost give you a freezer and an stc 1000 and some . Diy wiring will get that chamber sorted for yA
     

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