Red Rye Ale

A Red Rye Ale that I may add 1/4 lb toasted rye flakes to (10% of grist). This should be a very clear and red in appearance, With definite rye character.
I debating (with myself :) ) whether to brew this or a Krystal Weissbier next.

Brewer:	Art Shipley		Email:	wshipley@aaahawk.com
Beer:	Red Rye Ale		Style:	Roggenbier
Type:	All grain		Size:	3.0 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	12 IBU
OG:	1.051		FG:	1.012
Alcohol:	5.1% v/v (4.0% w/w)
Water:	none
Grain:	3 lb. Belgian pale 2.25 lb. Weyermann Rye Malt
Mash:	80% efficiency
	dough in @ 122° for 20 min protein rest (6 qts + 28 oz water) conversion infusion @ 156° 60 min rest (1.125 qts water) mashout @ 168° 20 min (1 qt water) vorlauf and drain to BK. add 7 qts water (maintain 168° grain bed temp) vorlauf and drain to BK.
Boil:	60 minutes	SG 1.044	3.5 gallons
	1 tsp Irish moss (hopefully will have Super Moss)15 min 1 gr paradise seeds 15 min 2 tsp dried orange peel 15 min Will add Sinnamar to boil till appropriate red color is obtained.
Hops:	.25 oz. Spalt (5% AA, 50 min.) .25 oz. Willamette (5% AA, 15 min.) .25 oz. Willamette (aroma)
Yeast:	Wyeast German Wheat #3333
Log:	10 days in primary @ 65° 21 days in secondary @ 65° after 15 days in secondary add 1 tsp each sparkalloid, polyclar
Carbonation:	4.0 volumes	Keg: 24.5 psi @ 35°F
	rack to keg and lower temp to 35° begin force carbonating.

Recipe posted 11/23/06.