This is a very well balanced rye beer with a hint of juniper and a roasted finish.
Specialty malts: chocolate malt, Crystal 60L, rye, Black Patent
Featured hops: Chinook, Fuggle
Other additives: juniper
O.G. = 1.054
F.G. = 1.014
Approximately 5.2% ABV
Approximately 181 Cal / 12 oz
Makes 5 US gallons
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This brew came out smooth and delicious. The juniper part came out relatively muted, but i removed most of the crushed berries after the boil. There may be more flavor to be had by leaving them in for fermentation. It didn\'t hurt the beer, though, as this rye recipe stands well on its own. I would readily brew it again.
Brewed this with LME and WLP029, and it came out great (even despite my letting the fermentation temp get away from me). I agree with the previous review that the juniper is muted behind the roasted malt and rye flavors, which are beautiful and in good balance. The yeast gives it a nice, clean finish. I left the berries in for primary and there is just a hint of tartness. If you are looking for more juniper, I would definitely recommend upping the addition. Currently it has been in the bottle for not quite three weeks. I hope to set aside a few bottles to see how it ages, but at the rate it is running out I might be better off just brewing another batch.
Best beer I've done yet (compared with an AHS scotch ale and a dead guy clone, both of which were very good). This one turned out to be incredibly crisp and well-balanced, with a nice blend of spicy notes from the rye and a good malt backbone that does not become too sweet. The White Labs K√É∆í¬∂lsch yeast finished very clean. As others have pointed out, the juniper was muted. I'm about to try a variation on this, substituting more grain for some of the LME, Wyeast German yeast for the white labs, and Simcoe hops in place of the chinook. I'm going to completely drop the juniper and dry hop in secondary with willamette. Hopefully it tastes as good or better.