Red Rye Pale Lager

[Dave Y]

The Sandy method for chilling a lager:
Set refrigerator at 48. Use wort chiller to try to get close to 80F_ Sometimes difficult in Florida during the summer. Put fermenter in refrigerator. Go to brewery and drink 2 1/2 beers. Go to Publix for the shit you forgot the previous day or forgot to have delivered from Kroger. By the time you get home at 2.5 or three hours, the beer should be in the 60s to pitch. Pitch yeast. Turn refrigerator to 55 to ferment.

That is a solid plan.

 

[Bigbre04]

So moving closer and closer to Doing a WCRRIPA(West Coast Red Rye IPA)lol

Similar Recipe, got rid of the Red X figured i would save it for a Red lager or something in the future. Simplified the overall recipe and Upped the hops...
https://www.brewersfriend.com/homebrew/recipe/embed/1557439

Thinking that this guy would be a nice transition from the end of spring to Summer. Also my Amber line is looking like it will open up soon so there is that as well!

Lemme know what you would change

 

[Dave Y]

So moving closer and closer to Doing a WCRRIPA(West Coast Red Rye IPA)lol

Similar Recipe, got rid of the Red X figured i would save it for a Red lager or something in the future. Simplified the overall recipe and Upped the hops...
https://www.brewersfriend.com/homebrew/recipe/embed/1557439

Thinking that this guy would be a nice transition from the end of spring to Summer. Also my Amber line is looking like it will open up soon so there is that as well!

Lemme know what you would change

I’ve never seen roasted barley in an IPA before, even in small amounts. It’s only 1.2% so I don’t think it will shine through at that percentage, but I’ll defer to the W/C hop-heads for their thoughts. The rye will help with the red hue a little.

You could get at least 2 categories out of this one, Red IPA and Rye IPA. Some nice layering on the hop schedule.

I’ve done a few IPAs with Red-X and used it in some other ales and at least one lager and had really good luck with it.
So because of my familiarity with Red-X, I’d probably have some in there for my iteration. Overall, I right like it.

I say go forth and brew !

 

[Bigbre04]

I’ve never seen roasted barley in an IPA before, even in small amounts. It’s only 1.2% so I don’t think it will shine through at that percentage, but I’ll defer to the W/C hop-heads for their thoughts. The rye will help with the red hue a little.

You could get at least 2 categories out of this one, Red IPA and Rye IPA. Some nice layering on the hop schedule.

I’ve done a few IPAs with Red-X and used it in some other ales and at least one lager and had really good luck with it.
So because of my familiarity with Red-X, I’d probably have some in there for my iteration. Overall, I right like it.

I say go forth and brew !

my thought process was that the small roasted addition would play well with the dark caramels in c120 and accentuate the earthy spice from the Rye.

At that small percentage you may actually taste it a little bit, but it wont taste like roasted it will just be a subtle thing on the backend of the beer....atleast in my mind... that sounds good right?

Does it seem West Coast enough? lol it has been a long time since i have brewed an actual westie hop schedule.

I pulled the Red X mainly so that i could use the whole bag in a brew and i think that this will be relatively red with the RB, Rye, and C120???

The color calculator is a challenge.

 

[Dave Y]

That is Mos Def west coast enough
It’s enough to beef with east coast

Feel me?


I think I understand your roast with the c120. It sounds like a good plan.

I remember reading previously that crystals tend to show more if you split 50/50 with lighter and darker - similar to the way chocolate and pale chocolate together seem to bring out a little more character.

I don’t know if it makes enough of a difference for the great unwashed to appreciate. Maybe just us beer nerds.

I think this will be a solid …. Something WCRRIPL/A? Whatever we call it, I’m confident it will be well liked

 

[Bigbre04]

That is Mos Def west coast enough
It’s enough to beef with east coast

Feel me?


I think I understand your roast with the c120. It sounds like a good plan.

I remember reading previously that crystals tend to show more if you split 50/50 with lighter and darker - similar to the way chocolate and pale chocolate together seem to bring out a little more character.

I don’t know if it makes enough of a difference for the great unwashed to appreciate. Maybe just us beer nerds.

I think this will be a solid …. Something WCRRIPL/A? Whatever we call it, I’m confident it will be well liked

Lol.

Ya I originally had some c40 and c120. Maybe I'll work that back in. I also have spec x and c15!

Hops wise I think it will be pretty good. I might shoot to lighten the color a little. Maybe 15srm?? Looking for that red more then brown.

I wonder if a tiny amount of black malt with its bitterness would be better suited to the rye???

Probably won't be brewing this until Friday so plenty of time to second guess myself lol.

Brewing a black lager(Schwartzbier) on Wednesday that is a fan favorite. Might even take the spunding device for a ride again?

 

[Dave Y]

A little black malt goes a LONG way. Honestly, I usually go with blackprinz or Carafa sp. 2 or 3, as you will get a lot less overpowering bitterness. If you do go black and you go too far, you will go back

I’m honestly not sure about the black malt, but... I have used chocolate rye and cararye in a cascadian dark ale and I liked it; a hint of chocolate, bitter like an IPA and somewhat spicy.

I need to empty out a keg to get the scharzbier back on tap, but I do have an east coast porter on now that’s not shabby. I like the schwarzbier a little better because it’s more neighbor friendly and under 5% ABV. I can’t remember the order but EC porter, dunkel and schwarzbier all used the same yeast pitch; harvested, repitched, etc.

I’m eager to hear how this acronym soup beer turns out ! ;-)

 

[Sandy Feet]

I think it is a cool idea. The grain bill without the Rye is getting close to ESB territory, but with a lager yeast. I bet it turns out good.

 

[Bigbre04]

I think it is a cool idea. The grain bill without the Rye is getting close to ESB territory, but with a lager yeast. I bet it turns out good.

i was actually thinking more along the lines of a red ale color/flavor wise.

that is why i was going so heavy with the hops to balance out a relatively malty backbone.

i could also drop the overall ibus down some.

I was also planning on doing chico and dryhopping after fermentation in an effort to reduce the haze. i could also use biofine if i had to. not sure how clear it will actually get but it would be cool if it was a clear deep red...

 

[Bigbre04]

I am having a hard time taking my amber ale off draft! but i am thinking that maybe a more standard West coast IPA would fit better with summer?

Thoughts on this guy?
https://www.brewersfriend.com/homebrew/recipe/embed/1524873

I havent made a west coast IPA in a very long time. Does 64IBU seem too high?

I will need to adjust the Hop bill, because i dont have those hops anymore... but i can shoot for the same IBU

 

[Dave Y]

I havent made a west coast IPA in a very long time. Does 64IBU seem too high?

No.

I will need to adjust the Hop bill, because i dont have those hops anymore... but i can shoot for the same IBU

Now you’re just teasing us! Let’s see what you’re going to use

it looks solid to me.

 

[Bigbre04]

No.

Now you’re just teasing us! Let’s see what you’re going to use

it looks solid to me.

Lol naw no tease, i have Cryo cascade ran out of normal cascade.

i updated the recipe so likely you saw the updated version.

thoughts on ibus? recipe? I am torn between what to brew and where to put it lol

think i should keep the wheat in there or swap in oats or just add more 2r?

 

[Dave Y]

I saw 62 IBUs when I looked. That’s plenty good with a mix of hops like you have. A good WCIPA is always needed on tap for the hop heads.
I used to use wheat in the pales but I’ve migrated over to rye, largely because there’s not a lot of representation in that space. At 10%, probably don’t even need rice hulls but 15-20%, definitely use rice hulls. I feel like the urban legends about rye are true - good head retention, good mouthfeel
https://brulosophy.com/2018/10/15/the-rye-malt-effect-exbeeriment-results/

But that’s me.
I think your mash bill and hops look fine and I’d bet it will come out great.

 

[Bigbre04]

I saw 62 IBUs when I looked. That’s plenty good with a mix of hops like you have. A good WCIPA is always needed on tap for the hop heads.
I used to use wheat in the pales but I’ve migrated over to rye, largely because there’s not a lot of representation in that space. At 10%, probably don’t even need rice hulls but 15-20%, definitely use rice hulls. I feel like the urban legends about rye are true - good head retention, good mouthfeel
https://brulosophy.com/2018/10/15/the-rye-malt-effect-exbeeriment-results/

But that’s me.
I think your mash bill and hops look fine and I’d bet it will come out great.

word, i have rye malt. Maybe i will run it this way and see how it goes over and then i could do a WC w/ rye.

This is actually fairly similar grain bill to a beer that have brewed probably 250,000 gals of...if i look in my old notebooks i could probably find the recipe lol. the hops i dont remember.

 

[Bigbre04]

hmmmmmmmmmmm maybe the rye would be a cool version, not calling it a RIPA, but the added mouthfeel and slight earthiness seems to fit into the overall hop profile that i am going for???

lol i need to actually pull the grain right now so decision's need to be made!

 

[Dave Y]

lol i need to actually pull the grain right now so decision's need to be made!

Like Cowboy Coward told Ned Beatty in Deliverance: “Don’t say anything, just DO it."

 

[Bigbre04]

Like Cowboy Coward told Ned Beatty in Deliverance: “Don’t say anything, just DO it."

It's milled in. I have a few hours tomorrow to second guess the hops but the grain is set

 

[Dave Y]

I’m trying to figure my next one as well.
Bavarian lager? I already have Dunkel and Scharzbier on tap. 2 Märzens in kegs, but they won’t get tapped for a while. I’m fermenting a Vienna.
- can repitch yeast for this.
I still have about 2 gallons of NEIPA. Well a double NEIPA at 8.1%.

West coast IPA? <-- I have yet to really nail an WCIPA. I usually get just underneath or way over on the bitterness.
Mexican lager. I’ve got about 3.5 gallons left and it’s neighbor friendly. can re-pitch yeast for this.
Roggenbier? I’ve got enough rye for it, and I think I have the process to do it. this has been on my radar for almost 6 months.
I haven’t done a Brit beer in a while. Porter, but mine are more American. been a while since I’ve done a bitter or esb.

on tap I have
Farmhouse - 6.2ABV
Tripel - 9.1ABV
Porter - 6.7ABV
Mexican Lager 5.0ABV
2xNEIPA 8.1ABV
session NEIPA 5.0ABV this was an experiment with the thiolized yeast, I’ve been working hard to empty this keg. It’s ok, but not great.
East coast porter (lager), at 5.8ABV
Dunkel at 4.8ABV
Scharzbier at 4.9ABV

Belgian IPA at 6.2ABV is dry hopping
Vienna Lager is fermenting.

 

[Bigbre04]

I’m trying to figure my next one as well.
Bavarian lager? I already have Dunkel and Scharzbier on tap. 2 Märzens in kegs, but they won’t get tapped for a while. I’m fermenting a Vienna.
- can repitch yeast for this.
I still have about 2 gallons of NEIPA. Well a double NEIPA at 8.1%.

West coast IPA? <-- I have yet to really nail an WCIPA. I usually get just underneath or way over on the bitterness.
Mexican lager. I’ve got about 3.5 gallons left and it’s neighbor friendly. can re-pitch yeast for this.
Roggenbier? I’ve got enough rye for it, and I think I have the process to do it. this has been on my radar for almost 6 months.
I haven’t done a Brit beer in a while. Porter, but mine are more American. been a while since I’ve done a bitter or esb.

on tap I have
Farmhouse - 6.2ABV
Tripel - 9.1ABV
Porter - 6.7ABV
Mexican Lager 5.0ABV
2xNEIPA 8.1ABV
session NEIPA 5.0ABV this was an experiment with the thiolized yeast, I’ve been working hard to empty this keg. It’s ok, but not great.
East coast porter (lager), at 5.8ABV
Dunkel at 4.8ABV
Scharzbier at 4.9ABV

Belgian IPA at 6.2ABV is dry hopping
Vienna Lager is fermenting.

You have that all at your house??

You have more damn draft lines then I do!!

What about a light summery gose maybe watermelon?

Mango golden?

Could use the lager yeast and make a smoked apricot lager(I did a collab with some other breweries and it is one of my favorite beers)

A nice crispy lager would work too. Maybe red?

Small town get down is what we called it.
https://www.brewersfriend.com/homebrew/recipe/embed/1462231

 

[Dave Y]

You have that all at your house??

You have more damn draft lines then I do!!

Yup ! I may add 1 or 2 more ‘sampling’ or transient keg lines in the garage, I don’t want too much in the way though because this is my keg storage fridge.

What about a light summery gose maybe watermelon?

<rant>
Dave don’t do sour beer. Friends don’t let friends drink sour beer sour is definitely not my jam.
<rant over>

Mango golden?

hmm... I tried mango in a beer a couple years ago. It was pretty good but there was something I wasn’t keen on and --of course-- before I used B/F so I don’t have easily researchable records on it.

Could use the lager yeast and make a smoked apricot lager(I did a collab with some other breweries and it is one of my favorite beers)

smoked apricot... hmm...
That looks intriguing.

Right now I’m thinking a Bavarian or Mexican lager to round out my neighbor friendly inventory
still, I gotta look at the smoked apricot.