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Ron Ryely – Bourbon Oaked Rye Brown Ale

beer-label-ron-ryely-3inchA helpful employee at the homebrew shop, Ron, gave me some chocolate rye malt to experiment with. I tossed it into a Loakal Red clone, then aged it on bourbon-soaked oak cubes for 2 weeks. The result is a spicy, hoppy, roasty beer that finished dry. You might even feel some heat from the bourbon if you have enough self-control to allow the beer to warm up a bit.

Brew Date: August 10, 2014
Kegged On: August 26, 2014
O.G.: 1.055
F.G.: 1.008
ABV: 6.2%

Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
5 gal60 min42.90930417.6461541.0541.0125.578053

Fermentables

NameAmount%
US 2-Row Malt10 lbs80
US Caramel 40L Malt1 lbs8
German Melanoidin Malt8 oz4
US Carapils Malt8 oz4
German Chocolate Rye Malt8 oz4

Hops

NameAmountTimeUseFormAlpha %
US Warrior0.5 oz60 minFirst WortPellet16.5
US Centennial1 oz15 minBoilPellet9.2
US Centennial2 oz0 minBoilPellet9.2

Miscs

NameAmountTimeUseType
Irish Moss0.7 oz15 minBoilOther

Yeast

NameLabAttenuationTemperature
White Labs WLP001-California Ale77%32°F - 32°F

Mash

StepTemperatureTime
Rest at154.4°F60 min
Raise to and Mash out at170.6°F10 min

Fermentation

StepTimeTemperature
Aging0 days32°F

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