I am going to brew Friday with summer in mind. Nothing satisfies you more than a nice, light, crisp 7% rye after mowing the lawn or barbequing. I usually use ale yeast but this time I am going to use a lager yeast. I am also brewing a belgium honey ale... my personal favorite. I always kick it up a notch with extra honey, my goal for alcohol content is +9. My third brew will be a rye based ale that I turn into an IPA, I call it RyePA, again amped up to at least 9%. I haven't brewed since September 2010 and I am good and ready for the event. Why is it that many if not all fly fishermen seem to love all things beer? Some of the best brewers I know are fly fishermen. Must be our love of reading the water?
2# flaked rye, 1/2# 40L Crystal, 1/2# Munich, 1/2# toasted 2-row (350 deg for 10 minutes)
6# wheat extract
1 oz Mt Hood (60min, 5-6 hbu), 1 oz Hood (30 min, 5-6 hbu), 1/2 Hallertauer (10 min, 1-2 hbu), 1/2 oz Hallertauer (2 min, 1-2 hbu)
American Hefe Wyeast #1010
Primary ferment 1-2 weeks, secondary ferment 1 week, keg and enjoy!
It turns out VERY smooth and runs across the tongue like velvet. I've made it seven times over my 15+ years of brewing and haven't been disappointed yet. Other favorites are: Fishhook ESB, Murderous Crow Schwartzbier, Bohemian Beauty, Starbucks Starry Night Espresso Stout, Admiralty Alt, Camel Spit IPA, Bockadoodledoo, Britisher's Brown Ale, and Watertown Blueberry Lager. My first batch in 1996 was a kit, the following 76 have all been original recipes. Find a style you like, read about it, comb the recipe books and sites, then go your own way... very rewarding when you just "nail it!" Cheers.