Ideal for this time of year this style I feel. Autumnal. 

Malty sweetness from Munich, Caramunich and English ale yeast. Spicy rye, spicy hops. All the hops go in after the boil! You could sub a different hop for the crystal, which has about 4-5% AA. It's a mild aroma hop. Something German like Tettnang perhaps, or even an English hop you like. Or you could up things hop wise with a hop like Cascade. Pretty much any nice English yeast. I would skip the oak myself.

Creature Comforts’ Reclaimed Rye Recipe

This homebrew-scaled recipe for one of Creature Comforts Brewing Co.’s (Athens, Georgia) year-round beers produces a complex and flavorful amber ale. “We set out to shine a new light on the amber style with this beer and to reclaim it from the ordinary,” says Brewmaster Adam Beauchamp.


Batch size: 5 gallons (19 liters) 
Brewhouse efficiency: 85% 
OG: 13.1° Plato (1.052) 
FG: 2.9° Plato (1.012) 
IBUs: 25 
ABV: 5.5%

5 lb (2.3 kg) Pilsner malt 
2.4 lb (1.1 kg) rye malt 
1 lb (454 g) Munich malt 
1 lb (454 g) CaraMunich II 
2 oz (57 g) flaked rye 
1 oz (28 g) Carafa Special III 
Rice hulls

1.5 oz (42 g) Crystal at whirlpool 
1 oz (28 g) Styrian Golding at whirlpool 
0.5 oz (14 g) Chinook at whirlpool

Wyeast 1968 (London ESB)


Mash the grains at 154°F (68°C) for 60 minutes. Mash out to 172°F (78°C). Boil for 90 minutes. Cool to 64°F (18°C) and pitch the yeast. Ferment at 66°F (19°C) until fermentation is complete.

Age on lightly toasted French oak in secondary for 1 week (cold if possible.) We use barrel pack spirals. Homebrewers need about 0.5 inch (13 mm) of one of the spirals. You could substitute a very small amount of chips or cubes.

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Funnily enough I saw this today on, they ran it a while ago too. It looks amazing. Never had an oaked beer but I'm intrigued enough to try one day.
I imagine it to be complex but smooth
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