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Rhye's Red Lager
Irish Red Ale • Extract • 3 gal
Rye, Red and Robust...
April 3, 2015 03:08pm
0.0/5.0 0 ratings
Ingredients (Extract, 3 gal)
- .5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
Caramel Munich 60L;Briess
Caramel Munich 60L;Briess
Caramel, roasted, malty flavor. Characteristics & Applications: • Caramel Munich 60L is a caramel malt that adds rich amber to red color. • Excellent in IPAs, Pale Ales, Oktoberfests and Porters. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Chocolate Rye Malt;Weyermann®
Chocolate Rye Malt;Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales
- 3 lbs
Gold Dry;Northwestern
Gold Dry;Northwestern
Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.
- .25 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- .5 oz
Northern Brewer -8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .25 oz
Northern Brewer -8.0 AA% pellets; boiled 15 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .25 oz
Northern Brewer -8.0 AA% pellets; boiled 5 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
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White LabsWLP810San Fransisco Lager
White LabsWLP810San Fransisco Lager
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a
Style (BJCP)
Category: 9 -Scottish and Irish Ale
Subcategory: D -Irish Red Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.044 -1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.014 | |
| Color: | 18.6 SRM | 9 -18 | |
| Alcohol: | 5.6% ABV | 4% -6% | |
| Bitterness: | 36.1 IBU | 17 -28 | |
Discussion
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