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Kentucky Rye Brown Ale

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TasunkaWitko View Drop Down
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    Posted: 03 April 2015 at 21:07
Tonight, I brewed a batch of Kentucky Rye Brown Ale from Brooklyn Brew Shop.



I'm cutting it a little close, but if things go the way they should, the beer will be ready just in time for the Kentucky Derby on May 2nd.

I began last night by soaking some charred oak chips in a bit of Jim Beam's Rye Whiskey, letting them steep in Kentucky goodness for a full 24 hours. Then,
earlier this evening, I began the brewing process, which took right around four hours. I probably could have gotten it done in three, had I been better
prepared, but that's how it goes.

This beer should be quite interesting; using a traditional English brown ale as a base, Brooklyn Brew Shop added rye and a bit of chocolate malt to the
grain bill, and utilised Golding hops and Styrian Golding hops for a mellow, rustic accent (at least according to the aroma that I got while brewing). The
further addition of charred oak chips soaked in rye whiskey at the end of the boil make this a truly unique ale, and I am eager to see how it turns out.

A couple of notes on what I learned during the brewing: first and foremost, I learned that an enameled cast iron Dutch oven is very, very helpful in
maintaining a consistent mash temperature, rather than constantly chasing my tail with a thin stainless-steel stockpot. At 6.5 Quarts, the Dutch oven was
also just the right size to hold the mash without having to reach way down to the bottom with the thermometer and a spoon for stirring, the way I normally
have to do on the larger stock pots. For the boil, however, I did use an 8-quart stainless-steel stock pot, which performed like a champ.

The sparging, boil and pitching of the yeast seemed to go without a hitch, and the beer is now happily sitting in the fermenter at just about 60 degrees, a
blow-off tube sticking out to do duty for the first three days, which seem to be the most active with BBS's mixes. I don't see any problems so far, and am
can't wait to get this one made.

These one-gallon batches are just right for me, given my space requirements, consumption rate and general conditions for brewing. I really enjoy brewing
with these mixes, and it is a nice pastime that fits into my schedule and other projects. I have several more of BBS's mixes to make in the coming weeks,
including a more traditional Chestnut Brown Ale; I will try to get that one brewed as well this weekend, time permitting. If I get it done, I will start a
separate thread for it.

More as the project progresses, etc....

Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2015 at 04:17

I gotta say, guys, I am really loving these brown ales. They seem to have a nice balance of everything that I like.

I wasn't able to brew the chestnut brown over the weekend as I ahd hoped, but I will get it started either this coming weekend or next. When I do, I'll start a spearate discussion thread.

The Kentucky Rye Brown seems to be going well; the fermentation is not as vigorous as I expected it to be, but it is happening. My ambient temperatures seem to be where they should be, in the low-to-mid 60s; this worked well with my last two brews, but perhaps the rye whiskey in the beer is affecting the rate of fermentaiton. In any case, we'll chug along and see what happens.

Tonight, I will switch the blow-off tube for the airlock, and will keep an eye on it throught the remainder of the two-weeks of fermentation. I normally go three weeks, but due to the fact that I want to have this ready in time for the KEntucky Derby, I will stick to BBSs stimetable and ferment for two, then bottle for two. It should be fine, but if there are still signs of fermentation after two weeks, I will of course hold off on the bottling and perhaps serve mint juleps instead!

More as it happens, etc....

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Post Options Post Options   Thanks (0) Thanks(0)   Quote CB900F Quote  Post ReplyReply Direct Link To This Post Posted: 06 April 2015 at 06:56
Taz;

If that rye doesn't turn out to your taste, you might want to try the Knob Creek rye. I know their bourbon is far superior to J.B., and I shouldn't doubt that holds true in the case of the rye.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 07 April 2015 at 04:05

G'morning, CB ~ and thanks for the recommendation!

It turns out that rye whisky doesn't seem to be too popular up here; I searched around all over for the stuff, but had a heck of a time finding it. Finally, I dropped into the one place I didn't expect to see it, and found a bottle of Jim Beam Rye in the little, tiny liquor store of Chinook itself. After sampling it, I don't see why it is so popular, as I really enjoyed the lively character it has. I've heard very nice things about Knob Creek, so I will ahve to give it a shot, when I can.

As for this project, things are moving along pretty well! I checked again last night when I got home from work, and my earlier suspicions were unfounded as things were cruising merrily along where fermentation is concerned. It looks like it started a little slower than expected, but quickly made up for lost time. I'm thinking that it's going to be pretty dang good - the aroma I'm getting is really, really nice.

Since the fermentation still seemed rather active, and it wasn't quite yet officially three days from when I brewed, I held off on switching out the blow-off tube for the air lock - I'll get it tonight, and keep an eye on progress from there.

With luck, I'm on schedule for the Kentucky Derby, but if not, it isn't the end of the world - I should have started it at least a week sooner than I did, and two would have been better, but all is good....

More as it happens, etc.

On another note, for anyone interested, this is a great time to take a look at what Brooklyn Brew Shop has to offer; incommemoration of National Beer Day, much of the inventory is on stock, including a new line of American ales and my personal favourite so far, Chocolate Maple Porter. All-grain, small-batch brewing works great for me, and fits my life perfectly. You can take a look at http://brooklynbrewshop.com and see if it's right for you, too!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2015 at 04:36

Not much to update - I did replace the blow-off tube with the airlock on the evening of 7 April, and as far as I can tell, we're moving along just fine. Ambient temperatures are in the 62- to 68-degree range, and when I checked this morning, It looked like the beer was clearing up nicely. Thanks to @JINKS, I'll have two or three awesome options for labels, so all is right with the world, so far.

This coming Friday eveing, I'll need to decide whether or not to bottle, if I want the beer finished in time for the Kentucky Derby on May 2nd. If there are still signs of active fermentation, I'll have to wait, but it's no big deal. That's the price I pay for not starting this beer at least two weeks before I actually did, in order to leave a comfortable margin for time.

I'm looking forward to giving this a try, and am reasonably sure that it will turn out quite well ~

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Post Options Post Options   Thanks (0) Thanks(0)   Quote CB900F Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2015 at 07:01
Taz;

It's evident that you will have to suffer the privation and hardship of coming to G.F. to find Knob Creek rye. I do hope this batch turns out well, but I suspect I also know how it could be improved. Or! Perhaps just bourbon beer!?! Best of both worlds? Gotta be tried!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 April 2015 at 17:05
I'm thinking you're right - in fact, I can see several
variations on this theme!

Canadian whiskey, Scotch whiskey, Irish Whiskey, Many
American varieties...And from there, the possibilities are
endless!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 April 2015 at 14:27
Well, tomorrow night would be "bottling day" (day 14),
but when I checked the fermenter this evening, there was
still a ring of small bubbles clinging around the top,
indicating to me that fermentation is still taking place.
Ambient temperatures were about 67 degrees, which is
pretty much what they have been all along.

I'll check again tomorrow night to be sure, but it looks
like my "Kentucky Rye Brown Ale" won't be ready in time
for the Kentucky Derby. No one to blame but myself; I
should have started at least a week earlier, and if I
would have been truly serious, I would have started much
earlier than that.

I'll leave it alone for another week (3 total) and then
bottle. It will still be good, for sure - an excellent
beer for this time of year - but I must confess that I am
disappointed with my laziness in getting this started on
time....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 April 2015 at 19:51
Alright, I checked tonight, and there is definitely a
little fermenting left to be done. I decided to let it go
for an additional week (three total, one more than the
instructions say is required), and will bottle next
weekend, after cold-crashing.

No worries - the resulting beer should be quite good, and
that's what matters!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wing master Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2015 at 17:41

Too bad it wasn't done in time, but that only means it will last longer.

Let us know how it tastes when its done.

Wing master

I have always considered myself to be quite the bullshitter, But ocasionally it is nice to sit back and listen to a true professional......So, Carry on.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2015 at 03:35

I definitely will Randy ~ I am expecting it to be really, good...WHEN IT'S FINALLY READY!

Surprisingly, there is seems to still be quite a bit of fermentation going on at three weeks. Earlier this week, I jostled the Kentucky Rye Brown Ale fermenter while tending to my Smoked Wheat. This apparently kicked up some yeast, and they found something in there to ferment; the beer that had been quite clear with just a few tiny white bubbles rising to the top is now cloudy with fermentation and a pretty healthy cap of bubbles.

No worries, I'll give it a few more days; It's just that the irony of this batch is incredible: I started it hoping that I could somehow have it ready by the Kentucky Derby (4 weeks), and it is beginning to look like I might not even be able to bottle it by then!



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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2015 at 05:01

I bottled this beer Wednesday night, after almost a week of cold-crashing. I used two tablespoons of pure maple syrup as a priming sugar, and things went fairly well. Thanks to a friend on another forum, I've also got some great labels:

http://cdn.homebrewtalk.com/at...4&stc=1&d=142872434 1

In a perfect world, a one-gallon batch will yield 10 bottles of beer, but my average has been about 9. This one had quite a bit of trub, and the yield was 8 bottles, with a half-bottle left for sampling.

This beer is quite good! medium-dark, malty and with a healthy kick from the rye malts and Kentucky rye whiskey. I'm looking forward to seeing how it is after bottling, when I expect that the charred oak will come out a bit.

We'll find out in about three weeks!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote CB900F Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2015 at 06:10
Taz;

What is "trub"? This sounds like some sort-a obscure term used by third-world liberal agitator's with nefarious designs on yer beer!

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Edited by CB900F
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2015 at 16:39
Hi CB -

"Trub" is the sediment on the bottom of the fermenter that
builds up during the process. It's made up of dormant
yeast, bits of malt, hops etc. that drop out of suspension
over time. It's a sign that your beer is doing what it
should be doing, but also tends to interfere with your
eventual yield of clean, clear beer.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote CB900F Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2015 at 17:06
Taz;

Then I presume a cheesecloth filter would induce heart attacks in home-brew purists?

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 May 2015 at 17:41
I run my wort through a mesh strainer after the boil but
before fermenting; but now that you mention it, a
cheesecloth filter might actually be a good idea to help
get a good portion of the "stuff."

I'm a member of a home-brewing forum and will ask about
this; even a single layer of it might make a significant
difference!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 June 2015 at 04:10

Well, it took a little longer than three weeks, due to things going on here and there, but I was finally able to sample this beer on Saturday; I may have missed the Kentucky Derby with it, but I was able to enjoy it as a new Triple Crown winner was crossing the finish line.

Impressions were great all-around. My previous beers from Brooklyn Brew Shop had been a bit over-carbonated, but I cut the priming sugar (maple syrup, in this case) down to 2 tablespoons (rather than the 3 tablespoons in the instructions), and it seems just about right. There was good carbonation, a well-represented head and a nice, toasty-looking brown colour to the beer. When I tasted it, I could definitely appreciate the spicy rye malt as well as the rustic quality of the Golding hops and Styrian Golding hops. The rye whiskey came through very nicely, as well, providing just a bit of a satisfying bite and a very nice warmth to the finish. The charred oak chips were there, but in a very subtle way.

My Chocolate Maple Porter and Oatmeal Raisin Cookie Stout were both very good, but I was able to detects little signs here and there of my lack of experience. This beer was my first creation that - in my estimation - could have been made and sold by someone who actually knew what s/he was doing. All-in-all, I found this one to be my most successful beer yet, and regret that it was a limited run from Brooklyn Brew Shop; luckily, it should be easy to replicate in the future. My yield for this batch was 8 bottles; I had one and so did my dad, and I'll be saving the remaining 6 for special occasions.



Edited by TasunkaWitko
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 September 2015 at 05:17
Last night, I un-capped the last bottle from this batch.

I must say WOW ~ this beer has really come into its own! It was good before, but three months of bottle conditioning have certainly made it even better, with nearly every quality showing huge improvement over an already-nice result. A creamy, long-lasting head that beautifully laces the frosted mug; a warm, nut-brown colour, somewhere between caramel and coffee; a malty, toasted, toffee-like flavour highlighted by a bright spiciness from the rye and a comfortable, outdoorsy bitterness from the hops and finished with a warm kiss of velvetine smoke, brought by the charred oak and Kentucky whiskey.

Too bad it was a limited run, but hopefully, I can recreate it one day. It is definitely worth it.

I've paid a lot for much worse, and can't recall any better - I'll call it a success!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote CB900F Quote  Post ReplyReply Direct Link To This Post Posted: 11 September 2015 at 07:41
Taz;

Good for you! I'm glad it all came to such a beautiful
fruition. Pity it was such a small batch, but that's
better than creating a huge tank of swill that has to be
thrown to the hogs. Start some on February 1st & we'll
imbibe for MYGAWDS 2016.

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