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Tormund’s Finest Ale Tasting and Review – An Irish Red Rye

Brewing with rye and roasted barley was a gamble. I had never brewed with either grain till now. It was a gamble that paid off. The roasted barley added a pleasant smoky/toasted aroma and flavor. Adding the rye provided a slight fruity flavor that is a compliment to the malty backbone.

I liked this one enough that it is going to make it in to the regular rotation.


The full brew day video for this beer is located here.

Tasting Notes

  • Color and Appearance
    • Reddish Brown
    • Clear
    • Good smooth/creamy head retention
    • No visible carbonation
  • Aroma
    • Toasty, roasty.
    • Medium malt
    • Smoky
  • Flavor
    • No detectable alcohol
    • No hop flavor
    • Fruity, smoky, toasty
    • Medium malt
  • Mouth Feel
    • Low astringency
    • Medium body
    • Low carbonation
    • Medium finish

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https://untappd.com/b/brewing-around-the-realm-tormund-s-finest-ale/2593225

Music:
Origins
Jahzar
https://www.jamendo.com/artist/348998/jahzzar

Brewing an Irish Inspired Red Rye Ale – Tormund’s Finest Ale

This recipe is a combination of several different ones. I started with a standard Irish red ale recipe from BYO Magazine. That gave me a good idea what malt I would be looking for. I knew I wanted to try something other than 2-row or pilsner malt. Settling on Maris Otter I had to figure out how much Rye to add. Bear Republic brews Hop Rod Rye with 18% Rye. I had a target ABV and rough percents. I plugged everything in to the recipe calculator. Made adjustments as needed. The result is Tormund’s Finest Ale.

The hops for this recipe are the ones I had on hand. They are also the ones that will be going into the next All-Grain batch of Highgarden Wit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 31.6 IBUs 18.0 SRM 1.055 1.015 5.2 %
Actuals 1.058 1.01 6.3 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 10.5 lbs 73.04
Rye Malt 3 lbs 20.87
Roasted Barley 8 oz 3.48
Caramel/Crystal Malt - 90L 6 oz 2.61

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 0.5 oz 60 min First Wort Pellet 4
Sterling 0.5 oz 60 min First Wort Pellet 7.5
Hallertauer Mittelfrueh 0.5 oz 20 min Boil Pellet 4
Sterling 0.5 oz 20 min Boil Pellet 7.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 2.00 tsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Irish Ale Yeast (WLP004) White Labs 72% 65°F - 68°F

Mash

Step Temperature Time
Mash In 153°F 60 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

Download

Download this recipe's BeerXML file

Music:
Origins
Jahzar
https://www.jamendo.com/artist/348998/jahzzar