Red Rye recipe help please!

Beer Recipes
1

I am brewing some beer for an event in late Sept. The temperature range for that time of year is anywhere from 60 - 100F, so I have made a blonde ale in case it is hot, and I am thinking of making a rye ale for something more fall like.

The recipe I have so far is:

10 lbs Pale Malt
4 lbs Rye Malt
0.5 lbs Carared
1.5 lbs Caramel wheat

Magnum for bittering
Pearle for flavor
Cascade, Citra, or Amarillo for aroma and dry hop. (undecided really)

Edited to add: For yeast I was thinking either WY1450 or WY1056.

I haven’t figured out the amount of hops yet.

I have never used the caramel wheat, but I wanted to add some wheat for better head retention and something to help with the red color. I saw the caramel wheat and thought it might fit the bill.

Thank you in advance for all suggestion and critiques!
Dano

2

IMO, up the carared and cut back the caramel wheat.

3

Denny, would swapping the amounts be good? 1.5 lbs carared and 0.5 lbs caramel wheat?

4

That’s how I’d do it.

5

Thanks Denny!

6

When I got home, I finish developing the recipe.
Here is what I came up with.

Suggestions are welcome!
Thanks!
Dano

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Red Red Rye
Brewer: Dano
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications

Boil Size: 8.36 gal
Post Boil Volume: 6.03 gal
Batch Size (fermenter): 5.50 gal 
Bottling Volume: 5.50 gal
Estimated OG: 1.059 SG
Estimated Color: 12.8 SRM
Estimated IBU: 41.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Boil Time: 75 Minutes

Ingredients:

Amt                  Name                                                  Type          #        %/IBU       
1 lbs                Carared (20.0 SRM)                                    Grain        5          7.8 %       
7 lbs 4.0 oz      Pale Malt (2 Row) US (2.0 SRM)                  Grain        2        56.9 %       
3 lbs                Rye Malt (4.7 SRM)                                    Grain        3        23.5 %       
1 lbs                Caramel/Crystal Malt - 60L (60.0 SRM)        Grain        4          7.8 %       
8.0 oz              Caramel Wheat Malt (46.0 SRM)                  Grain        6          3.9 %       
0.50 oz            Magnum [14.00 %] - First Wort 60.0 min      Hop          7        27.5 IBUs   
0.50 oz            Cascade [5.50 %] - Boil 30.0 min                  Hop          8          7.6 IBUs     
1.00 oz            Amarillo [8.50 %] - Boil 5.0 min                    Hop          9          6.1 IBUs   
1.0 pkg            American Ale (Wyeast Labs #1056) [124.21  Yeast        10          -           
2.00 oz            Amarillo [8.50 %] - Dry Hop 14.0 Days          Hop          11        0.0 IBUs     
11.00 gal          Distilled Water                                            Water        1          -

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 12 lbs 12.0 oz

Name              Description                            Step Temperat Step Time   
Protein Rest      Add 14.00 qt of water at 130.3 F        122.0 F      30 min       
Saccharification  Add 10.00 qt of water at 206.2 F        154.0 F      45 min

Sparge: Batch sparge with 4.14 gal water at 168.0 F

Created with BeerSmith 2 - http://www.beersmith.com

7

Couple of thoughts.  The Cascade @ 30 really isn’t doing much IMO.  Personally I’d use it later and use a little more Magnum @ 60 if you need more bitter.  The protein rest isn’t necessary.  I’d just go with a  single infusion @ ~154F. Cheers!!!