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Red Rye Ale

Red Rye Ale

Specialty Beer : All Grain : 3 gal

Art of Drinking

Not Red but will be with addition of sinnamar to boil

November 25, 2006 at 11:27pm

0.0/5.0 0 ratings

Ingredients (All Grain3 gal)

  • 2.5 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 0.25 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 0.125 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 2.00 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 0.125 lbs Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • .25 oz Spalt Spalter - 4.8 AA% pellets; boiled 60 min

    Spalt Spalter

    Mild, slightly spicy. 'Noble'.

  • 0.25 oz Spalt Spalter - 4.8 AA% pellets; boiled 20 min

    Spalt Spalter

    Mild, slightly spicy. 'Noble'.

  • 0.25 oz Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 1 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • Wyeast 3333 German Wheat™

    Wyeast 3333 German Wheat™

    Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.038 1.026 - 1.120
Terminal Gravity: 1.008 0.995 - 1.035
Color: 9.7 SRM 1 - 50
Alcohol: 4.0% ABV 2.50% - 14.50%
Bitterness: 14.5 IBU 0.00 - 100.00

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