This is an American-style Rye beer brewed with 50% malted Rye. The Rye malt adds a dry, crisp character to beer and some perceived spiciness. Typically it is used in amounts of 10-15%, but I decided to use Rye for half the malt base (hence, Fiddy Fiddy). This is more of a ratio used for wheat beers. Personally, I like a little uniqueness in the flavor and I’m a big fan of Rye whiskey. When I’ve had Rye beers before—such as Hop Rod Rye—I often wish there was more Rye flavor in the beer. So, I’m giving this a go. I figure, if it’s too much, we can always pull it back next time. But sometimes More is More.
Click here for the detailed recipe for Fiddy Fiddy Rye.
| Batch Size: 6.00 gal |
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| Boil Size: 8.03 gal |
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| Boil Time: 60 min |
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| Brewhouse Efficiency: 72.00 |
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| Ingredients |
| Amount |
Item |
Type |
% or IBU |
| 0.50 lb |
Rice Hulls (0.0 SRM) |
Adjunct |
3.70 % |
| 6.50 lb |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
48.15 % |
| 6.50 lb |
Rye Malt (4.7 SRM) |
Grain |
48.15 % |
| 0.70 oz |
Centennial [10.00 %] (60 min) |
Hops |
26.1 IBU |
| 0.50 oz |
Liberty [4.70 %] (0 min) (Aroma Hop-Steep) |
Hops |
- |
| 0.75 oz |
Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) |
Hops |
- |
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| 1 Pkgs |
Kolsch Yeast (Wyeast Labs #2565) [Starter 1000 ml] |
Yeast-Ale |
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| Beer Profile |
| Est Original Gravity: 1.051 SG |
Measured Original Gravity: 1.048 SG |
| Est Final Gravity: 1.012 SG |
Measured Final Gravity: 1.008 SG |
| Estimated Alcohol by Vol: 5.04 % |
Actual Alcohol by Vol: 5.21 % |
| Bitterness: 26.1 IBU |
Calories: 210 cal/pint |
| Est Color: 5.8 SRM |
Color:
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| Mash Profile |
| Mash Name: Single Infusion, Light Body |
Total Grain Weight: 13.50 lb |
| Sparge Water: 5.72 gal |
Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F |
TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE |
Mash PH: 5.4 PH |
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Single Infusion, Light Body
| Step Time |
Name |
Description |
Step Temp |
| 75 min |
Mash In |
Add 18.23 qt of water at 161.0 F |
150.0 F |
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| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |