RED RYE ALE | Lallemand BRY-97 Dry Yeast | Brewing With RYE

Red Rye Ale isn't really an official style, but it should be! When you take a classic Amber Ale and add rye to it, a whole lot changes!
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Recipe on Brewfather: https://share.brewfather.app/JsyOkESN...

Recipe for 5 gallons, your efficiency may vary:

"Ryes To The Occasion"

5.8% ABV 62 IBU

8 lb Rahr 2-Row (63.4%)
2 lb Briess Rye Malt (15.8%)
1.5 lb BestMalz Best Red-X (11.9%)
0.5 lb Fawcett Crystal 60L (4%)
0.5 lb Briess Victory Malt (4%)
2 oz Weyermann Carafa Special III (1%)

Single Infusion Mash at 150 F (65 C) for 60 min

Water (ppm): Ca: 75, Mg: 10, Na: 27, SO4: 112, Cl: 79, HCO3: 70
Add 4g Gypsum, 3g Epsom, 5g CaCl and 3g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 with lactic acid or slaked lime if needed.

60 minute boil
60 min - Add 1 oz (28g) Columbus (16% AA)
0 min - Add 1.5 oz (42g) Centennial (9.9% AA)

OG: 1.056

Yeast: Lallemand BRY-97 West Coast Ale Dry Yeast

Ferment at 65-68 F (18-20 C) for 7-10 days

FG: 1.012
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0:00 Intro and Welcome
0:27 Style Description and Approach
4:04 Recipe
7:06 Brew day
10:21 Fermentation Plan
12:36 Fermentation Follow-Up
13:51 Pour and Tasting Notes
19:22 Potential Improvements
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