This is a rebrew of the first Rye I did. This time I decided I wanted to do something a bit different then the standard recipeis that I had been brewing.
Grain bill
- 1 lb 2 row
- 1 lb Rye Malt
- 6.6 lb Gold LME (Liquid Malt Extract)
- 2 lb Wheat DME (Dry Malt Extract)
- 1 oz Willamett @ 60 min 5.0% AA
- 0.5 oz Centennial @ 0 min 9.0% AA
- 1 oz Centennial @ 7 days 9.0% AA
- 3 tsp / 1 tbsp Black Pepper Corns @ 7 days
Yeast:
- Wyeast 1056 American Pale Ale
Mash in the rye and two row for 45 min at 155F.
Remove from fire and add extract.
Bring to boil and add hops as timed.
3 weeks bottle conditioning time worked out well.
Tasting Notes
Overall taste, color and mouth feel were good. I think that in retrospect I should have gone a bit lighter on the black peppercorns as well as a bit more time in secondary. I am planning on letting this one mellow for a bit and coming back to it.
Post Evaluation
I think next time I would use less Black Pepper. I am thinking one to two teaspoons and not the full 3 tsp. The taste is good with a nice slab of beef but as a general drinking beer the kick is a bit over the top. I think moderation is the key. I had contemplated adding some smoked malt to it and I am glad I didn't. I think as I work on this recipe it will include less black pepper and a touch of smoked.
