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Red Rye Ale
Trying to make a Red Rye equivilant to "Turtle Mountain Red Rye" from Rio Rancho. New Mexico
| Brewer: | Art Shipley | Email: | - | |||||
| Beer: | Red Rye Ale | Style: | North German Altbier | |||||
| Type: | Partial mash | Size: | 3.0 gallons | |||||
| Color: |
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Bitterness: | 27 IBU | |||||
| OG: | 1.052 | FG: | 1.014 | |||||
| Alcohol: | 4.9% v/v (3.9% w/w) | |||||||
| Water: | None | |||||||
| Grain: | 1 lb. American 6-row .5 lb. Dextrine malt (Cara-Pils) 3 lb. Rye Malt 4 oz. Chocolate Rye |
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| Mash: | 80% efficiency | |||||||
| Mash all grains 1 hour in 7.125 qts water at 154°, then sparge with 2.0 gals water @ 170°. Add sufficient quantity of water to bring boil volume up to 3.5 gals | ||||||||
| Boil: | 60 minutes | SG 1.045 | 3.5 gallons | |||||
| .5 lb. Light dry malt extract (Laaglander) | ||||||||
| 1 teaspoon Irish Moss last 15 min | ||||||||
| Hops: | .5 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 30 min.) |
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| Yeast: | 1338 European Ale Yeast | |||||||
| Carbonation: | 2.8 volumes | Keg: 11.7 psi @ 34°F | ||||||
| Tasting: | Hope this will turn out palatable! | |||||||
Recipe posted 08/30/06.
