Carla's Rainy Day Ryefest
roggenbier, rye, all-grain
Source: David P. Brockington (firstname.lastname@example.org),
It worked out quite well, if you like Rye.
The genesis was one evening I was sipping on some American whisky
contemplating my brewing. As I tend to brew about four batches a month,
I run out of new ideas often. This particular evening, I was wondering
what I could add to my beer that would be distinct, yet appropriate.
The whisky I was drinking at the time was Old Overholt, which is a
Straight Rye. Bingo.
The name is from my favorite bar-tendress at the pub that has been
my home for the past four years. The name used to apply to a
different brew, which I scrapped. It will stick to this one.
It has yet to be entered in any competition, so I have no collection
of comments for it, unfortunately. The rye flavor is strong, but
not overwhelming, in my opinion. In fact, I consider this beer
a quaffer, and can easily down three in a session -- the rye flavor
is noticable, but balanced. All in all, I am quite happy with this
beer and will brew it again in a few brewing cycles -- probably
- 8 lbs. English Pale 2-row, preferably Marris Otter
- 4 lbs. malted rye
- 2 oz Cascade [6.0 AAU] for 60 minutes
- 1 oz Hallertaur [4.7 AAU] for 15 minutes
- 1 oz Hallertaur [4.7 AAU] for 1 minute
- 2 tsp Irish Moss @ 30-minute mark
- Wyeast #2112 (California Common) from a one pint starter
Grains mashed in a single-step infusion @ 156F for 90 minutes.
All fermentation done in glass @ 65F for 20 days. The reading
I took at 14 days was 1.008, so the fermentation time could be