Beer Forum

I just wanted to see what you guys think about this recipe. I brewed this last night.
I didn't know what to call it, so I just went with Rye PA. It is a little darker than normal PA.

OG - 1.080
Approx FG - 1.020
Approx IBU - 70

50.6% - Am. 2-Row
20.3% - Malted Rye
20.3% - Marris Otter
3.8% - 20 Crystal
1.3% - 60 Crystal
1.3% - Am Chocolate Malt
2.5% - Cane Sugar (added to wort after the mash)


Hops (Warrior, Columbus, and Chinook pellets)
.5 oz Warrior @ 60
.5 oz Columbus @ 30
.5 oz Chinook @ 30
1 oz Columbus @ 5
1 oz Chinook @ 5
1.5 oz Columbus Dry-Hop Primary (2 Weeks)
1.5 oz Chinook Dry-Hop Primary (2 Weeks)

Yeast - WLP002 (2 vials)

Note: 5.5 gallon Batch

That should be an interesting beer. Where did you get the inspiration for the recipe?

One night last week, I was drinking a combination of Irish Red ales that ranged from REALLY FUCKING SHITTY to mediocre (long story). I wanted to brew a really ANGRY beer. My recipe was inspired by my love for both Irish Reds and Oskar Blues G'Knight.

One more month and I can let this Hop Monster out of its cage!

Sounds like a solid recipe to me. I have a Cascadian Dark Ale with 8% Rye in the works I look forward to hearing how this turns out

The only thing that really catches my eye is Dry Hopping for 14 days with 3 oz. of hops. Depending on how high you mashed at and how far down your terminal gravity gets, if the body of your beer happens to go on the thin side you may run the risk of some very noticeable grassy flavors that take away from the Rye and the Hops. I originally started dry hopping for 7-8 days but have since reduced it down to 4-5 because I started picking up a very distinct and unpleasant grass flavor from an extended dry hopping schedule.

Afterlab,

Thanks! I was thinking about revising how I Dry-Hopped this beer. I might just let the fermentation run its course and just rack a day or 2 after it is done. I am fermenting on the warmer side (68 F) so I think it shouldn't take much longer than a week to get the results I was looking for.
Thanks again.

Dave

Well I finally settled on a name for this thing... in honor of my beautiful, red-haired fiance, I decided to name the beer.... Red Box Rye! The beer is a perfect color match for her auburn hair.

Happy Brewing!

Dave

I brew a similar beer that I can 4C's Due to using the big 4 styles of C hops. I'm on my 4th adaptation of the recipe. The current one is going to NHC this year.

4 C's Double IPA #2
American Wheat or Rye Beer


Type: All Grain
Date: 2/19/2012

Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 80.00
Taste Notes:


Ingredients

Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 63.38 %
3 lbs Rye Malt (4.7 SRM) Grain 21.13 %
11.2 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.93 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.52 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.52 %
1.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
0.50 oz Chinook [13.00 %] (60 min) Hops 17.3 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 3 days) Hops -
0.50 oz Centennial [10.00 %] (60 min) Hops 13.3 IBU
0.50 oz Centennial [10.00 %] (10 min) Hops 4.8 IBU
0.80 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 10.8 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.5 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (Whirlpool 0 min) Hops -
1.00 oz Cascade [5.50 %] (Whirlpool 0 min) Hops -
8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.52 %
1 Pkgs Pacific Ale (White Labs #WLP041) [Starter 35 ml] Yeast-Ale


Beer Profile

Est Original Gravity: 1.067 SG
Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.99 % Actual Alcohol by Vol: 7.58 %
Bitterness: 47.8 IBU Calories: 304 cal/pint
Est Color: 13.4 SRM Color:
Color


Mash Profile
Mash Name: My Mash Total Grain Weight: 13.70 lb
Sparge Water: 8.51 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH


My Mash Step Time Name Description Step Temp
60 min Step Heat to 152.0 F over 0 min 156.0 F
Sparge Step Heat to 168.0 F over 2 min 168.0 F



The pacific ale yeast goes VERY slow but I like to dry hop on day 3. I start the beer at 65 in the chamber and on day 3 let it rise to 68. The beer almost needs to be filtered or do a 3 steep fermentation process. But will end up Brite Red and clear.