I’ve really dug the last few rye beers I’ve had, especially Founder’s Red Rye. I’ve since decided I’m going to really explore rye in my beers and it is my goal to develop three bread and butter or house rye recipes – A pale/ipa with rye, a red ale brewed with rye, and a stout using a good portion of chocolate rye.
Last night, I started on the rye pale using the grain bill suggested for a recipe out of byo as a starting point. Wanting to emphasize the spiciness of the rye, I went with chinook and columbus hops. I haven’t decided what i’m going to dry hop it with yet but I’m really digging the aroma coming out of the fermenter right now.
Recipe: Ray’s Rye Pale
Brewer: Raymond Wagner
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
————————–
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.058 SG
Estimated Color: 5.9 SRM
Estimated IBU: 46.1 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
————
Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 79.16 %
1 lbs Munich Malt (9.0 SRM) Grain 8.80 %
1 lbs Rye Malt (4.7 SRM) Grain 8.80 %
5.9 oz Gambrinus Honey Malt (25.0 SRM) Grain 3.25 %
0.50 oz Chinook [11.50 %] (60 min) Hops 17.9 IBU
0.25 oz Columbus (Tomahawk) [14.50 %] (30 min) Hops 8.7 IBU
0.25 oz Chinook [11.50 %] (30 min) Hops 6.9 IBU
0.25 oz Columbus (Tomahawk) [14.50 %] (10 min) Hops 4.1 IBU
0.25 oz Chinook [11.50 %] (10 min) Hops 3.3 IBU
0.25 oz Chinook [11.50 %] (3 min) Hops 1.1 IBU
0.75 oz Columbus (Tomahawk) [14.00 %] (3 min) Hops 4.1 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.37 lb
—————————-
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.21 qt of water at 165.9 F 154.0 F
Notes:
——
used propogated rogue pac man from wyeast in 2 liter starter (batch 1 of 4, 1st generation)
mash in a little low, sat @ 150, added water to bring mash temp to 153. a little lighter body wont hurt me here i dont think.
**** update ****
Just bottled this bad mama this evening. WOW. very very very very tasty. This beer smells so good i wanna take a bath in it! seriously, while cleaning out the carboy i wanted to jump in the tub with all the hop trub. I ended up going with an ounce of amarillo and an ounce of columbus for dry hopping. it was dry hopped for a little more than 2 weeks. the flavor and aroma are just fantastic. best pale i’ve made. i’ll probably add a teeny bit more rye (maybe a half pound?) next time around, hell maybe another pound and a half just to play around with it. it tastes so balanced right now. i say its a pale tho it may be more of an IPA. estimated ibus are 46.1 from beersmith and the limit for a pale is 45. its 5.9 estimated SRM as far as color goes, and an IPA needs 6.0. I doubt i got good enough hop utilization to hit that target, so its probably under 45 but greater than 40 (guideline minimum for an IPA) and i bet my boil brought that SRM up to at least six….ok its decided, i’m adding more rye to bump up the color and if submitted in a contest i would submit it under an IPA. either way you shake it, this is one tasty treat. heres an updated brewsheet, i’ll only post the final one in the future.
| Ray’s Rye Pale |
| American Pale Ale |
|
Type: All Grain
|
Date: 5/5/2010 |
|
Batch Size: 5.50 gal
|
Brewer: Raymond Wagner |
| Boil Size: 6.57 gal |
Asst Brewer: |
| Boil Time: 60 min |
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Taste Rating(out of 50): 35.0 |
Brewhouse Efficiency: 78.00 |
| Taste Notes: |
|
| Ingredients |
| Amount |
Item |
Type |
% or IBU |
| 9 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
79.16 % |
| 1 lbs |
Munich Malt (9.0 SRM) |
Grain |
8.80 % |
| 1 lbs |
Rye Malt (4.7 SRM) |
Grain |
8.80 % |
| 5.9 oz |
Gambrinus Honey Malt (25.0 SRM) |
Grain |
3.25 % |
| 0.50 oz |
Chinook [11.50 %] (60 min) |
Hops |
17.9 IBU |
| 1.00 oz |
Columbus (Tomahawk) [14.00 %] (Dry Hop 14 days) |
Hops |
- |
| 1.00 oz |
Amarillo Gold [8.50 %] (Dry Hop 14 days) |
Hops |
- |
| 0.25 oz |
Columbus (Tomahawk) [14.50 %] (30 min) |
Hops |
8.7 IBU |
| 0.25 oz |
Chinook [11.50 %] (30 min) |
Hops |
6.9 IBU |
| 0.25 oz |
Columbus (Tomahawk) [14.50 %] (10 min) |
Hops |
4.1 IBU |
| 0.25 oz |
Chinook [11.50 %] (10 min) |
Hops |
3.3 IBU |
| 0.25 oz |
Chinook [11.50 %] (3 min) |
Hops |
1.1 IBU |
| 0.75 oz |
Columbus (Tomahawk) [14.00 %] (3 min) |
Hops |
4.1 IBU |
| 1.10 items |
Whirlfloc Tablet (Boil 15.0 min) |
Misc |
|
|
|
| Beer Profile |
|
Est Original Gravity: 1.058 SG
|
Measured Original Gravity: 1.058 SG |
| Est Final Gravity: 1.015 SG |
Measured Final Gravity: 1.010 SG |
| Estimated Alcohol by Vol: 5.56 % |
Actual Alcohol by Vol: 6.26 % |
| Bitterness: 46.1 IBU |
Calories: 257 cal/pint |
| Est Color: 5.9 SRM |
Color:
|
|
| Mash Profile |
| Mash Name: Single Infusion, Medium Body, Batch Sparge |
Total Grain Weight: 11.37 lb |
| Sparge Water: 4.63 gal |
Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F |
TunTemperature: 140.0 F |
| Adjust Temp for Equipment: FALSE |
Mash PH: 5.4 PH |
|
Single Infusion, Medium Body, Batch Sparge
| Step Time |
Name |
Description |
Step Temp |
| 60 min |
Mash In |
Add 14.21 qt of water at 165.9 F |
154.0 F |
|
|
| Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). |
| Carbonation and Storage |
| Carbonation Type: Corn Sugar |
Volumes of CO2: 2.3 |
| Pressure/Weight: 4.5 oz |
Carbonation Used: 4.5 |
| Keg/Bottling Temperature: 77.0 F |
Age for: 28.0 days |
| Storage Temperature: 52.0 F |
|
|
| Notes |
used propogated 1st generation rogue pac man from wyeast. 1st batch dry hopped in secondary for more than 2 weeks. dont really remember  woops. |
| Created with BeerSmith |
