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Rigger's Red Rye
Trying to formulate a rye beer that has a distinct red color, (as you can see there is no wheat in this recipe). I may have to adjust specialty grains after conferring with LHBS. Not sure if I'll use a wheat, lager or ale yeast yet.
| Brewer: | Art Shipley | Email: | wshipley@aaahawk.com | |||||
| Beer: | Rigger's Red Rye | Style: | Weizen/Weissbier | |||||
| Type: | Partial mash | Size: | 3.0 gallons | |||||
| Color: |
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Bitterness: | 10 IBU | |||||
| OG: | 1.048 | FG: | 1.014 | |||||
| Alcohol: | 4.4% v/v (3.4% w/w) | |||||||
| Water: | none | |||||||
| Grain: | 1.0 lb. American 6-row 4 oz. Dextrine malt (Cara-Pils) 2 oz. Belgian Special B 2.5 lb. Rye (raw) |
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| Mash: | 80% efficiency | |||||||
| mash grains in 5.8125 qts of 154° water for one hour then sparge with 2.0 gals of 170° water. Add enough water to come to 3.5 gals for boil. | ||||||||
| Boil: | 60 minutes | SG 1.041 | 3.5 gallons | |||||
| .75 lb. Amber dry malt extract (Laaglander) | ||||||||
| 2 teaspoons Irish Moss in last 15min (or 2 whirlfloc tablets). I want a really clear, red beer! | ||||||||
| Hops: | .5 oz. Hallertauer (4.25% AA, 30 min.) | |||||||
| Yeast: | Wyeast (ale) #1338 or #1187; (Lager) #2124 or #2308; (wheat) #3333 or #3638. not sure which one I'll use yet. | |||||||
| Log: | Primary fermentation: 7-10 days at 65° Secondary fermentation: 30 days at 65° (if using lager yeast secondary ferment at 35-40° for 60 days) |
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| Carbonation: | 4.4 volumes | Keg: 28.4 psi @ 35°F | ||||||
| Tasting: | Will edit this space when beer has been completed (don't know when I'll brew this one yet). | |||||||
Recipe posted 08/31/06.
