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O'Rye-ly Factor
Specialty Beer • All Grain • 5.75 gal
Something of an Amber American/German Roggenbier cross. Good, crisp rye flavor. Came out crystal clear, in spite of rye. Nice mahogany color, and has a woody taste, too. 5 ounces of hops seems like a lot, but pay close attention to the schedule. You want flavor and aroma, not bitterness, to let the malt character and sweetness show through. Definitely NOT a beer for hopheads! This was an experiment, and I'm happy with how it turned out.
July 25, 2002 pm 09:20pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.75 gal)
- 6.5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .5 oz
Tettnanger - 7.1 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Tettnanger - 7.1 AA% whole; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Spalt Spalter - 5.5 AA% whole; boiled 10 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1.25 oz
Hallertauer Mittelfrüher - 4.3 AA% whole; boiled 10 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1.25 oz
Hallertauer Mittelfrüher - 4.3 AA% whole; boiled 5 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Mashed at 154, and sparge with 170 degree water. 1 tsp Irish Moss w/ 15 minutes left in boil.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 15.9 SRM | 1 - 50 | |
| Alcohol: | 4.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 27.0 IBU | 0 - 100 | |
Discussion
Ages well
2002-08-26 6:13pm
Just tasted this again, 5 weeks after bottling. What little bitterness there was has melded nicely with the malt, allowing the rye character to shine through. The beer has a spiciness to it due to the rye. Good hop aroma due to the late additions, but only enough bitterness to keep it from being cloying. I am very, very pleased with how this turned out. If you make this one yourself, please let me know what you think!
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