I had my first Founders Red’s Rye. I loved it! I really liked the contribution of the rye. While I’m not going for a clone, I’d like to make something similar. How does this look?
Recipe Specifications
Batch Size: 6.00 gal
Boil Size: 7.40 gal
Estimated OG: 1.072 SG
Estimated Color: 11.6 SRM
Estimated IBU: 72.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 70 Minutes
Ingredients:
Amount Item Type % or IBU
11.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.70 %
3.00 lb Rye Malt (4.7 SRM) Grain 18.18 %
1.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.58 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.03 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 1.52 %
1.25 oz Pearle [8.00 %] (60 min) Hops 26.7 IBU
0.50 oz Pearle [8.10 %] (30 min) Hops 8.3 IBU
1.00 oz Amarillo Gold [8.50 %] (30 min) Hops 17.4 IBU
0.75 oz Amarillo Gold [8.50 %] (20 min) Hops 10.3 IBU
0.75 oz Amarillo Gold [8.50 %] (10 min) Hops 6.2 IBU
0.75 oz Amarillo Gold [8.50 %] (5 min) Hops 3.4 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.75 oz Amarillo Gold [8.50 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Never had the Founder’s rye, nor do I know anything about it, but the grain in your recipe is so close to my Rye IPA recipe that it should make a really good beer, at least.
Denny, the malt flavor of the Founder’s Red’s Rye is similar to your “Wry Smile”, but the hopping is much different as you can imagine. Very good on tap at the brewery, the dry hops were really prominant the last time I was there.
I’ve made a Rye IPA with lots of Cascade/Centennial hops and, while it’s taken gold in a competition, several comments were along the lines of “the hops overwhelm the malt so the rye doesn’t really get a chance to come through”. I’m wondering if that’s why Denny uses so much Mt. Hood where I had used Cascade/Centennial. But on the other hand, he does dry hop with Columbus which I think is also one of the “citrusy/grapefruit” american hops like the others so maybe I’m right back where I started, confused, that is.