Think of a name. Then brew the beer
I'd been meaning to brew another Rye beer for a bit so I checked through my ingredients to put together a recipe. I still had some amber malt which I used for the first time in the bitter I made in October, and which I thought added a distinct malty flavour to the beer, so I planned to combine this with some rye and crystal rye. This led me to come up with the name Rye Caramber (thank you Bart Simpson). Now all I had to do was brew the beer. As per usual I mashed in and went out to work, returning about four hours later. I also repeated my hop extract experiment with the Centennial hops, 20g in a cafetiere/French press with 750ml water at 70°C left to steep for 20 mins and added to the fermenter for the last three days of fermentation.
Recipe (BIAB)
- Mash for 240 mins at 65°C
- Boil for 60 mins
- Mash water volume 28.2lt
- Maris Otter 3.865kg
- Wheat Malt 250g
- Amber malt 300g
- Crystal Malt 45L 135g
- Rye Malt 500g
- Crystal Rye 250g
- Northdown 7% 20g (60 mins)
- Northdown 7% 20g (15 mins)
- Cascade (6.1%) 50g whirlpool 20 mins at 70°C
- Cascade (6.1%) 50g dry hop for 3 days
- Centennial (7%) 20g "hop extract" for 3 days
- Fermentis Safale US05 11g pack pitched at 17°C
- Recipe in Brewer's Friend
Results
OG: 1.058
FG: 1.010
ABV: 6.34%
IBU: 40
Wow! This is excellent. A big hoppy aroma, a nice spicy flavour from the rye but with a bit of sweetness and although it's quite bitter the high abv balances it well. I am very pleased with this. I love the flavour of rye, with the hop aroma and the alcohol this works really well.
