Hot, Quick and Thick

There’s nothing wrong with inventing styles, is there?

Aussie Rye Ale

OG 1.048
FG 1.010
24 IBU
23L

1kg TF rye malt
500g JW trad ale
200g JW caramalt
1.7kg LME
500g DME

15g Southern Cross bittering
20g Southern Cross @ flameout

Coopers ale yeast

I brewed this several weeks ago and am drinking it now. Still some lingering diacetyl in bottle, a consistent and frustrating problem whenever I use Coopers yeast.

Same as the last time I used rye malt (Cluster in the Rye), it’s a little worty, quite spicy, slick (maybe still partially due to the diacetyl, I think) and seems overbittered.

I’m going to brew this one again as an all-grain beer and dropping the crystal and the IBU’s to the high teens.

This entry was posted on Monday, November 12th, 2007 at 4:59 pm and is filed under drinking, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.