My Cousin is a resident of Truckee, and is a fan of the Red Agave Rye, seasonal they have on tap at the Pub.Is there anyone here that can give me a good starting point in knocking off this recipe?All I have to go on so far is it's red, it has rye, it is sweet in the front and a little bit bitter in the finish.
Recipe Help Request
Started by
MyaCullen
, May 05 2009 12:17 PM
3 replies to this topic
#2
DaBearSox
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Posted 05 May 2009 - 02:48 PM
well you can probably add Agave nectar/syrup to the short list as well
#3
MyaCullen
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Posted 05 May 2009 - 02:50 PM
well you can probably add Agave nectar/syrup to the short list as well
yeah, dur, just didn't type it, lol
#4
Yeasty Boy
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Posted 06 May 2009 - 07:57 PM
I've never had it, but I'm sure we can work something out for you.Pale malt base, 10% 30L, 5% 80L, 2.5% 120L, 1% roasted barley, 15% rye flakes to 1.052 OG. 154° mash for an hour.Columbus/Santium 50:50 to 35 IBU at 60m, another 5 IBU of Cascade at 10m.American II yeast.That'll get you going.
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