Steve, I'm an obsessed architect who build his own basement brewery: Use GFI breaker(s) at 240v, diffuse the open make up air from the window as direct open lateral air movement will disrupt the vertical exhaust air which will the stink up the building and cause condensation on the exposed walls, apparent mold / mildew on the walls will effect the brew tastes, improve the lighting as the dark surfaces are absorbing tons of light, and floor drain / sink / pot fill will eventually be high on your list. Enjoy the process. Jim P.
I love the idea of making an Irish Red with Rye, I might actually need to rebrew something like this because it sounds incredible. Agreed with the "spice" people think of being the Caraway seeds, Rye is super earthy, rich, but mainly earthy! You'll love a Roggenbier I reckon!
Oh and btw congrats on your 3rd place stout! You have given me entertainment and great advice over the years, you are certainly mastering the craft and I appreciate you and your channel very much.
I brewed this beer on August 4th and kegged it on August 22nd. I let it condition for 2 weeks in the keg and poured my 1st pint last night. Absolutely LOVE it. I matched your recipe and water profile except for a few changes. I bittered with Magnum hops 1oz (16.1 AA) at 56 IBU's and used 2 oz. of Centennial in the whirlpool instead 0f 1.5 ounces that you used. Brewers Friend calculated total bitterness at 70 IBU's. I used Wyeast American Ale II pitching a 2 liter starter. I mashed at 151 degrees with a PH of 5.5. My preboil gravity was 1.046 and my starting gravity came in at 1.055. My finishing gravity finished at 1.012 for a 5.64% ABV. I fermented at 65 degrees for 10 days and ramped up to 69 degrees for 4 days. I cold crashed for 4 days and then kegged. My tasting notes are pretty much the same as yours. I don't think I'd change anything when I brew this again. I really like the flavor profile that rye brings and I plan to brew a rye IPA but use very little specialty malts. Perhaps 20% rye, 5% light crystal and the rest pale base malt. Thanks for sharing this recipe I'm super happy with this beer.
What I didn't mention is that I took a gravity reading after collecting 6.75 gallons after fly sparging and the reading was 1.060!!!! My preboil gravity from the kettle was 1.046. What I think happened is when I started to recirculate before collecting to the kettle I poured high gravity wort on top of the grain bed and it never filtered through the rye malt. What do you think?@@TheApartmentBrewer
Did you make the pre boil measurement before you removed the grain from the mash? That might explain why you had a higher gravity after you sparged. I usually take my pre boil measurements once I've completed the basket draining/sparging process
I have a double bucket lauter tun and I fly sparge the grain. Before I start the sparge I recirculate by draining off 1 1/2 gallons and pouring it back on top of the grain bed in the lauter tun. I do this 1 quart at a time. I believe the first runnings I put back on the top of the bed was very high gravity wort that didn't filter down because of the rye.@@TheApartmentBrewer
I've never had a Rye beer. I looked up commercial examples and none of them are familiar to me. I did brew an Irish Red Ale for St. Patrick's Day which I just tapped into to watch your video. It came out tasting like a Long Trail Ale so my friends from Vt. will love it. Thanks for putting this style on my radar. I'll have to try it! Cheers!
Rye adds a lot to malty beers, if you can get your hands on a good rye IPA or a Roggenbier you'll get the character out of those. Glad your Irish red turned out great! Cheers!!
Just brewed two Kolsch back to back, forgot the Whirlfloc on second batch. Well..now I understand why some say Wyeast Kolsch is so “dusty, low flocc etc” because it behaves entirely, entirely differently without the whirlfloc or Irish moss in the boil. I love this yeast, I recommend whirlfloc or moss though in the boil. I’ll be figuring out how to clear it later..I added white labs clear ferm and will likely use another fining agent at the end..
Tasty stuff! I'm brewing with rye for the first time tonight. I did get distracted in the video waiting for the people going to their cars to fall, they didn't... Cheers!
Looks great! Similar tasting notes to my Red Rye though I use about 41% red x and 41% pilsner for the base with remaining being rye and a few oz of chocolate rye for color.
That’s a good yeast, it’s something different from the norm. Love the color, I think you nailed it. I like the new format it’s a tad shorter than your normal videos. Cheers 🍻
Remember once doing a 50/50 Rye/Wheat with just Hallertau to balance. Was delicious, but thick as cough syrup. Never had the courage to do protein rests with BIAB.
First! Looks great - and great timing I’m just in the mood for something darker and hoppy - was going to do a red ipa but think this might do the trick!
You found the secret backdoor method of getting to this video lol. Its not scheduled for another month or so but glad you enjoyed it!! Yeah if you load this grist up with hops you'll be all set for a red IPA!
The color looks awesome. I would like to try that beer but the 62 IBUs kind of scare me away abit and you said its not the same as a IPA bitterness. My questions are where would you rate the IBU rating at from tasting this yourself and what do you think is masking some of the bitterness. Great video. Have a good one.
Hey..have you tried any of the Heritage malts from Northern Brewer like Isaria, Hana, or Chevallier? I have two, just ordered some Hana..I think they’ll make their way into my upcoming Marzen, Fest, Oktoberfest beers, then maybe some pilsners, or darker lagers of some sort. There was also a Leopold Floor malted pale that I got for..some sort of pale ale, and several English ones including a floor malted Maris Otter for a great English ESB..my only limiting factor is fermentation temp control, one extra fridge seems too small for my needs now..lol..
Carafa Special III. Keep it a really small addition, like 1-2 oz in a 5 gallon batch, and you won't get any roast flavor but it makes the most beautiful red color once the beer clarifies
@@TheApartmentBrewer Thank you, I was just unsure if the mash out is required in this recipe. Got all ingredients, will try your recipe on Wednesday. Also, this are 5 US gallons not imperial?
This looks like a fun beer. I always wanted to brew a truly red beer and I've not used Rye before. May have to give this one a try! I don't currently have any Centennial on hand, but I have a ship ton of hops. Any other hops you would recommend trying in this? Sounds like plenty of room to play around. Cheers!
I think the classic west coast "C" hops would work best in this, but I think Columbus or Cascade would be the best options here to get a good balance of piney flavor with some fruit cutting through
I don't understand half of what you say, but I enjoyed the video anyway. My first ever homebrew is finishing up in bottles right now. I'm guessing you use bottled water so you know what to add as far as water enhancements. That's definitely something I don't understand yet.
Congrats on getting your first brew done! Don't worry about rushing into water just yet, but when you have the time to learn about it I highly recommend using distilled water as a base and then adding minerals to it. I've got a few videos on the topic if you're interested. Cheers!
I plan on brewing this beer within the next week or two. However, I’m not a fan of rye in beer. I just don’t like the flavor. Do you think I could swap out the rye for some maris otter in this recipe? How do you think that would work out? Do you think the color would be about the same?
I’m so..so guilty of mucking up recipes (I wrote the end piece article for a brew mag a couple years ago, and my included recipes for Kolsch were kind of unnecessarily complicated..) with a pound of this and that that I’m thinking of doing an experiment..there are such cool malts that are heritage available now, maybe doing single malt, single hop kolsches..SMASH versions, I’ll call them..”Smolsches”..
Kolsch is interesting, I did mine I think with something like 90% pils and 10% white wheat but I wanted a touch of Vienna in there. But in a beer like that it can definitely be easy to overdo it. What magazine did you write for?
@@TheApartmentBrewer it was the tailpiece article in “Brew Your Own” magazine, Oct 19’. I described touring Europe w my orchestra (in, not my own) and being served Kolsch as we came offstage, learning homebrewing because of that and seeing all the hops fields as we traveled, how I became disabled and how that stopped my brewing for a while..etc etc
@@TheApartmentBrewer maybe it’s having lots of ingredients lying around, I just can’t help thinking “if I just add a little x, y, and super z it’ll be ‘better”. I just don’t like a beer that is ‘so’ pale it looks like water you swished some hay in. Or, you work so long and hard at a beer, you cant bring yourself to believe just a couple ingredients will be as good as..more ingredients.. After my first two kolsches are done, and my lagers too, I’ll revisit Kolsch and make the smolsches I was talking about..but still add some wheat…and something for more color..and..someone stop me now..!
Ryeteous red sir.
Well you win
Yeah I'm pinning this haha
Steve, I'm an obsessed architect who build his own basement brewery: Use GFI breaker(s) at 240v, diffuse the open make up air from the window as direct open lateral air movement will disrupt the vertical exhaust air which will the stink up the building and cause condensation on the exposed walls, apparent mold / mildew on the walls will effect the brew tastes, improve the lighting as the dark surfaces are absorbing tons of light, and floor drain / sink / pot fill will eventually be high on your list. Enjoy the process. Jim P.
Thanks for the info!
Great inspiration for my next project "Red Ryeding Hood"! The color is absolutely great! Cheers, Steve.
Ha! I love that name, cheers!
I love the idea of making an Irish Red with Rye, I might actually need to rebrew something like this because it sounds incredible.
Agreed with the "spice" people think of being the Caraway seeds, Rye is super earthy, rich, but mainly earthy!
You'll love a Roggenbier I reckon!
I'm very excited to try a roggenbier at some point, you've got me motivated!
@@TheApartmentBrewer Let me know how you get on with it or if you want any advice!
I always recommend Lallamand yeasts you'll always have a happy and clean beer ...the west coast is a great choice
Oh and btw congrats on your 3rd place stout! You have given me entertainment and great advice over the years, you are certainly mastering the craft and I appreciate you and your channel very much.
Thank you! I'm glad you're enjoying the channel so much!
I brewed this beer on August 4th and kegged it on August 22nd. I let it condition for 2 weeks in the keg and poured my 1st pint last night. Absolutely LOVE it. I matched your recipe and water profile except for a few changes. I bittered with Magnum hops 1oz (16.1 AA) at 56 IBU's and used 2 oz. of Centennial in the whirlpool instead 0f 1.5 ounces that you used. Brewers Friend calculated total bitterness at 70 IBU's. I used Wyeast American Ale II pitching a 2 liter starter. I mashed at 151 degrees with a PH of 5.5. My preboil gravity was 1.046 and my starting gravity came in at 1.055. My finishing gravity finished at 1.012 for a 5.64% ABV. I fermented at 65 degrees for 10 days and ramped up to 69 degrees for 4 days. I cold crashed for 4 days and then kegged. My tasting notes are pretty much the same as yours. I don't think I'd change anything when I brew this again. I really like the flavor profile that rye brings and I plan to brew a rye IPA but use very little specialty malts. Perhaps 20% rye, 5% light crystal and the rest pale base malt. Thanks for sharing this recipe I'm super happy with this beer.
That's awesome to hear! I'll have to do another brew like this at some point, I remember this one fondly.
What I didn't mention is that I took a gravity reading after collecting 6.75 gallons after fly sparging and the reading was 1.060!!!! My preboil gravity from the kettle was 1.046. What I think happened is when I started to recirculate before collecting to the kettle I poured high gravity wort on top of the grain bed and it never filtered through the rye malt. What do you think?@@TheApartmentBrewer
Did you make the pre boil measurement before you removed the grain from the mash? That might explain why you had a higher gravity after you sparged. I usually take my pre boil measurements once I've completed the basket draining/sparging process
I have a double bucket lauter tun and I fly sparge the grain. Before I start the sparge I recirculate by draining off 1 1/2 gallons and pouring it back on top of the grain bed in the lauter tun. I do this 1 quart at a time. I believe the first runnings I put back on the top of the bed was very high gravity wort that didn't filter down because of the rye.@@TheApartmentBrewer
Thanks. Really informative as I contemplate my first rye beer.
Mangrove Jack produces a wonderful West Coast Ale yeast. M44 - Amber Ale and Imperial Brown are the only styles I used it in so far.
I've never had a Rye beer. I looked up commercial examples and none of them are familiar to me. I did brew an Irish Red Ale for St. Patrick's Day which I just tapped into to watch your video. It came out tasting like a Long Trail Ale so my friends from Vt. will love it. Thanks for putting this style on my radar. I'll have to try it! Cheers!
Rye adds a lot to malty beers, if you can get your hands on a good rye IPA or a Roggenbier you'll get the character out of those. Glad your Irish red turned out great! Cheers!!
Just brewed two Kolsch back to back, forgot the Whirlfloc on second batch. Well..now I understand why some say Wyeast Kolsch is so “dusty, low flocc etc” because it behaves entirely, entirely differently without the whirlfloc or Irish moss in the boil. I love this yeast, I recommend whirlfloc or moss though in the boil. I’ll be figuring out how to clear it later..I added white labs clear ferm and will likely use another fining agent at the end..
Went in for a second beer in the review... I'll definitely brew this one. Thank you sir!
Sweet, let me know what you think!
Looks like an awesome beer. I am going to have to give Lallemand BRY-97 West Coast Ale Dry Yeast a try at some point.
It's a great yeast!
Digging the fancy new production! Good looking beer as well.
Appreciate it! I'm learning some more editing skills haha
How did I miss this video? The recipe looks amazing! May have to make this one!
Tasty stuff! I'm brewing with rye for the first time tonight. I did get distracted in the video waiting for the people going to their cars to fall, they didn't... Cheers!
What did you think? I need to use it more often
Yep, that’ll go onto my fall schedule. I will move that into the #1 spot!
Oh that would be a good fall beer for sure. Enjoy!
Great brew! Think im going to have to pull myfinger out and get this done for easter.
Give it a shot, I think you'll like it!
Nice video! One of my favorite examples of the style is Founders Reds Rye IPA.
Ooh very good choice!
@@TheApartmentBrewer loaded with a big Amarillo late addition and dry hop to support the malty backbone.
This looks like another one going on the brew list! Did I miss you mentioning the carbonation level?
I didn't specifically call out the carb level but a standard 2.5 volumes should be fine
Looks great! Similar tasting notes to my Red Rye though I use about 41% red x and 41% pilsner for the base with remaining being rye and a few oz of chocolate rye for color.
Nice! I have yet to play with chocolate rye but I've heard good things
Oh man that beer looks and sounds delicious!!! I really want to try that yeast as well it dropped clear so fast!
Thanks Brian, I highly recommend it actually. I'm getting bored of US-05 and this was just the trick for me.
That’s a good yeast, it’s something different from the norm. Love the color, I think you nailed it. I like the new format it’s a tad shorter than your normal videos. Cheers 🍻
Thanks for the feedback! Yeah I'm trying to condense the videos a bit more without losing too much info. Cheers!
If you were going to make this a red rye ipa, what hops would you use?
Great vid. Surprised the bry-97 worked so well. Every time ive tried lallemand yeast it craps out above 1020.
I'd look at your fermentation conditions first. Lallemand yeasts are really very good.
@@TheApartmentBrewer nope. Its the yeast. I checked every aspect. It happened to me 3 times out of 4 tries. Never happened with us-05 or s-04 before.
Remember once doing a 50/50 Rye/Wheat with just Hallertau to balance. Was delicious, but thick as cough syrup. Never had the courage to do protein rests with BIAB.
Wow, thats a bold move haha
Beautiful beer for friends! 👍🍻
Indeed! Cheers!
First!
Looks great - and great timing I’m just in the mood for something darker and hoppy - was going to do a red ipa but think this might do the trick!
You found the secret backdoor method of getting to this video lol. Its not scheduled for another month or so but glad you enjoyed it!! Yeah if you load this grist up with hops you'll be all set for a red IPA!
( formerly Mark C.). I had a Rye IPA for the first time a few months ago and wow added a whole new dimension. Looks like you enjoyed Belgium 🍻
Its a great ingredient to add!! And holy crap yes I loved my time in Belgium, I'm going to be making a ton of belgian beers soon
@@TheApartmentBrewer I made a tripel that I really liked. It became more complex and delicious with time in the bottle.
This looks fab, I really love it's colour!
Thanks, I love making red beers!
Nice beer, great video. BRY-97 is my favorite clean American yeast!
Thanks! Yeah I think its going to straight up replace US05 for me. There's just something pleasantly different about BRY97
The color looks awesome. I would like to try that beer but the 62 IBUs kind of scare me away abit and you said its not the same as a IPA bitterness. My questions are where would you rate the IBU rating at from tasting this yourself and what do you think is masking some of the bitterness. Great video. Have a good one.
Oddly enough this has the bitterness of your typical American pale ale. Maybe 30-40 perceived? IBUs are kind of an annoying scale
Now that's a well used grain basket :)
It has definitely seen some use haha
Hey..have you tried any of the Heritage malts from Northern Brewer like Isaria, Hana, or Chevallier? I have two, just ordered some Hana..I think they’ll make their way into my upcoming Marzen, Fest, Oktoberfest beers, then maybe some pilsners, or darker lagers of some sort. There was also a Leopold Floor malted pale that I got for..some sort of pale ale, and several English ones including a floor malted Maris Otter for a great English ESB..my only limiting factor is fermentation temp control, one extra fridge seems too small for my needs now..lol..
I've got a brew coming up with chevalier actually! It will be my first time using a heritage malt and I'm excited.
Another great video buddy!!
👍🏻👍🏻🍺🍺
Thanks man!! Cheers!
Beautiful red color! Can I ask…If you had to pick one grain that makes that color pop in a red ale what would you choose?
Carafa Special III. Keep it a really small addition, like 1-2 oz in a 5 gallon batch, and you won't get any roast flavor but it makes the most beautiful red color once the beer clarifies
Thank you so much! I’ve never used that before but I’ll give it a shot
If the beer is as good as the music you hit a homerun.
I appreciate it!! Cheers!
Hi, mash out at 170 or not? It is in the film, but not in recipe🤔
Mashout occurs from 168-180 or so. I just typically use 170 since it's a nice round number
@@TheApartmentBrewer Thank you, I was just unsure if the mash out is required in this recipe. Got all ingredients, will try your recipe on Wednesday. Also, this are 5 US gallons not imperial?
@@mareknowak9354 that is correct. Good luck and enjoy!
Hi. Do you think substituting carared for the red x would be ok?
It's reasonably close but I'd use less of it overall since it will probably make the beer sweeter slightly
This looks like a fun beer. I always wanted to brew a truly red beer and I've not used Rye before. May have to give this one a try! I don't currently have any Centennial on hand, but I have a ship ton of hops. Any other hops you would recommend trying in this? Sounds like plenty of room to play around. Cheers!
I think the classic west coast "C" hops would work best in this, but I think Columbus or Cascade would be the best options here to get a good balance of piney flavor with some fruit cutting through
I don't understand half of what you say, but I enjoyed the video anyway. My first ever homebrew is finishing up in bottles right now.
I'm guessing you use bottled water so you know what to add as far as water enhancements. That's definitely something I don't understand yet.
Congrats on getting your first brew done! Don't worry about rushing into water just yet, but when you have the time to learn about it I highly recommend using distilled water as a base and then adding minerals to it. I've got a few videos on the topic if you're interested. Cheers!
Great video! I don't think I've ever had a beer with rye. Just curious but what kind of yeast nutrient are you using?
Thanks! I'm using fermax yeast nutrient
Is that grain basket rusting?
Nah, just didn't clean it out super well from the brew before (irish stout), so its a bit stained. Needs a PBW soak
Well shit. Another one added to the schedule. Also, good music on this one!
Sweet, glad you enjoyed it!!
I plan on brewing this beer within the next week or two. However, I’m not a fan of rye in beer. I just don’t like the flavor. Do you think I could swap out the rye for some maris otter in this recipe? How do you think that would work out? Do you think the color would be about the same?
That's not a bad swap at all. I think it would be similar in color
@@TheApartmentBrewer - Okay…that’s the plan then. I will try it out and let you know how it goes. Thanks!
Why not do a beta glucan rest?
You could do that sort of thing but adding rice hulls is sufficient
I’m so..so guilty of mucking up recipes (I wrote the end piece article for a brew mag a couple years ago, and my included recipes for Kolsch were kind of unnecessarily complicated..) with a pound of this and that that I’m thinking of doing an experiment..there are such cool malts that are heritage available now, maybe doing single malt, single hop kolsches..SMASH versions, I’ll call them..”Smolsches”..
Kolsch is interesting, I did mine I think with something like 90% pils and 10% white wheat but I wanted a touch of Vienna in there. But in a beer like that it can definitely be easy to overdo it. What magazine did you write for?
@@TheApartmentBrewer it was the tailpiece article in “Brew Your Own” magazine, Oct 19’. I described touring Europe w my orchestra (in, not my own) and being served Kolsch as we came offstage, learning homebrewing because of that and seeing all the hops fields as we traveled, how I became disabled and how that stopped my brewing for a while..etc etc
What a great story! I'll have to see if I can find it
@@TheApartmentBrewer maybe it’s having lots of ingredients lying around, I just can’t help thinking “if I just add a little x, y, and super z it’ll be ‘better”. I just don’t like a beer that is ‘so’ pale it looks like water you swished some hay in. Or, you work so long and hard at a beer, you cant bring yourself to believe just a couple ingredients will be as good as..more ingredients.. After my first two kolsches are done, and my lagers too, I’ll revisit Kolsch and make the smolsches I was talking about..but still add some wheat…and something for more color..and..someone stop me now..!
1.052 PBG to 1.056 OG - That should have been at least 1.065 OG. What went wrong? Just asking for future reference.
120V boil off rate is not strong
👍👍😋
Cheers!
Bom... Cerveja Farol no insta
Not a fan of the music. Just saying..
Not the specific music... There should be no music.
Noted, thanks