A 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 |
A 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.