Red Rye, recipe inspired by beer of same name at Founders Brewing Company
OG 1.065, FG 1.014, ABV 6.5 - 6.8%, 30 IBU plus lots of knockout hops

5 lbs Maris Otter
4 lbs Rye malt
3 lbs Vienna malt
3 lbs Munich malt
1/3 lb rice hulls
1/2 oz Cascade 7% AA First wort hops
1/2 oz Chinook 12% AA 60 mins
1/2 oz Cascade 7.5 mins
1/2 oz Chinook 7.5 mins
1/2 oz Cascade knockout
1/2 oz Chinook knockout
1/2 oz Cascade dry hop in secondary (only because that's all I had)
1/4 oz Chinook dry hop in secondary (only because that's all I had)
1 tsp Irish moss 15 mins
1 tsp yeast nutrient 15 mins
Wyeast 1056 American Ale Yeast

Brewed 2006-08-12.

Mash very thin (5 gals), on accident, because mash water wasn't quite hot enough
Time = ~1 hr
Seemed to be on the cooler side: ~148F or so

Runoff was slow initially, but eventually picked up.  Grain bed ended at 156F.

NOTE: not enough color, not enough color.

Emptied propane tank one during boil, so rigged up tank two.



Racked 2006-08-19
-----------------
- 1.009 SG, CRAZY.  Need to mash hotter!
- Added dry hops into secondary.
- didn't taste very hoppy when tried it.


Kegged 2006-09-01
-----------------
- 1.009 FG.  Again, need to mash hotter.
- dry hop aroma much more apparent, but need to
	add more, and better hops.  Probably should have
	used whole leaf hops.

Put on tap 2006-09-21
---------------------
- not carbonated yet, just some positive pressure inside
- color is not as red as I wanted.  Maybe some Munich or some light chocolate.
- very fragrant, nice aroma
- a bit too bitter, which overpowers in the aftertaste, and is a bit too harsh
- hop character is a little bit piney, because of the chinook, I guess.
- can't really taste the rye because of it
- next time, use less bittering hops, more rye, and malt for color.