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 Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 42.909304 17.646154 1.054 1.012 5.578053

Fermentables

Name Amount %
US 2-Row Malt 10 lbs 80
US Caramel 40L Malt 1 lbs 8
German Melanoidin Malt 8 oz 4
US Carapils Malt 8 oz 4
German Chocolate Rye Malt 8 oz 4

Hops

Name Amount Time Use Form Alpha %
US Warrior 0.5 oz 60 min First Wort Pellet 16.5
US Centennial 1 oz 15 min Boil Pellet 9.2
US Centennial 2 oz 0 min Boil Pellet 9.2

Miscs

Name Amount Time Use Type
Irish Moss 0.7 oz 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
White Labs WLP001-California Ale 77% 32°F – 32°F

Mash

Step Temperature Time
Rest at 154.4°F 60 min
Raise to and Mash out at 170.6°F 10 min

Fermentation

Step Time Temperature
Aging 0 days 32°F

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