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ToastedRyeAle
Specialty Beer • All Grain • 9.5 gal
Great rye beer for summer drinking, toasting the ryw really brings out the spicey/nutty flavor, Cheers!
May 25, 2003 am 09:51am
0.0/5.0 0 ratings
Ingredients (All Grain, 9.5 gal)
- 17 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 2 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 1 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2 oz
Record - 6.7 AA% whole; boiled 20 min
Record
Record hops offer a classic European aroma, blending traits from their lineage of open-pollinated Saaz and Northern Brewer. Their aroma profile is often compared to Northern Brewer, while their flavor is mild with subtle fruity notes. These hops have been commercially cultivated in Germany and Belgium.
- 2 oz
Record - 6.7 AA% whole; boiled 10 min
Record
Record hops offer a classic European aroma, blending traits from their lineage of open-pollinated Saaz and Northern Brewer. Their aroma profile is often compared to Northern Brewer, while their flavor is mild with subtle fruity notes. These hops have been commercially cultivated in Germany and Belgium.
- 2 oz
Record - 6.7 AA% whole; boiled 2 min
Record
Record hops offer a classic European aroma, blending traits from their lineage of open-pollinated Saaz and Northern Brewer. Their aroma profile is often compared to Northern Brewer, while their flavor is mild with subtle fruity notes. These hops have been commercially cultivated in Germany and Belgium.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Toasted rye @ 350 for 15 Used sterling hops not record
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 6.1 SRM | 1 - 50 | |
| Alcohol: | 5.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 51.1 IBU | 0 - 100 | |
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