Red Rye #3

With Fall around the corner I wanted to bring back a beer I’ve really enjoyed in the past and is a nice autumn seasonal. For this version I dropped the OG a little bit and adjusted the mash temperature down from 154 to 152 to get slightly drier finish. I dropped the portion of rye just a touch down to 33% and also lowered the amount of crystal malt down from 8.5% to 6%. I switched the hops up a little bit to just use most Sterling with some Crystal and Galena as well. I really like how the Sterling hops pair with the spiciness of the rye and find that the citrusy american hops clash in this beer.

OG: 1.056
FG: 1.012
ABV: 5.7%
Mash: 152 (60 min)
Boil: 60 min.

Added: 2.3g CaCl & Gypsum, 0.7g Chalk to Mash and 2.8g CaCl and Gypsum to Sparge

Water Profile:

Ca: 85
Mg: 1
Na: 8
So4: 77
Cl: 73
BiCarbonate: 58
Mash pH: 5.3

53.8% NW Pale Ale Malt
16.8% Flaked Rye
16.8% Rye Malt
6.7% Munich 10l
4.2% C60
1.7% Extra Dark Crystal

0.25 oz Galena (10%) 60 min.
1.5 oz Sterling (4.5%) 15 min.
1.25 oz Crystal (6%) 10 min.
1.5 oz Sterling (4.5%) 5 min.
1.25 oz Sterling (4.5%) 0 min.
1.25 oz Crystal (6%) 0 min.
1.00 oz Galena (10%) 0 min.

Wyeast 1728 – Scottish Ale

Made a 1.25 l starter a 36 hours before pitching. Pitched into 78 deg. wort and brought temp. down to 69 via ice bath after active fermentation (about 5 hours). Fermentation has been strong, about 3 quarts blew off in 1st couple of days. I really like how this yeast performs and gives much better attenuation than Wyeast lists on their specs and is really clean overall. The blow off is pretty insane though, which is the only drawback of this yeast. Kegged on 9/30 and finished at 1.012.  Sample had a definite spice to it.

Tasting notes – 11.7.14

Appearance: Dark cooper/light red with a nice white head that lingers.

Aroma: Strong bready rye up front with a little bit of earthy, dank hop notes coming through as well.

Taste: Spicy, crackery rye hits first.  Little bit of sweetness comes in next with the hops punching through last and lingering on the tongue.  There’s just a hint of lingering bitterness that balances the bit of caramel malt sweetness.  Hops are spicy and a little herbal with just a hint of fruitiness.

Mouthfeel: Medium plus with medium carbonation.  Rye gives a really nice body to the beer.

Overall:  Love how this one turned out.  It’s definitely my favorite version of this beer.  The rye spice is balanced by a dryer finish and the noble hops really pair well.  A super approachable pale ale with classic hops and a nice twist with the rye.


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