Disa's Rye Pale ale
#1
Posted 26 March 2009 - 05:39 PM
Disa's rye pale
85% 2 row (I use rahr but any should do)
10% rye malt
5% c-40
mash at 150
OG 1.050 FG 1.010
bitter with magnum to 20 IBUS
40 minute cascade ~ 8 ibus
equal amounts 20 minute and flameout of amarillo to bring total IBUs to 33
Us-05 or any cal ale yeast strain
This one dropped pretty clear but not brilliant IMO without Gelatin.
Hope you all like it as much as we do!
C-
#2
Posted 26 March 2009 - 06:59 PM
#3
Posted 27 March 2009 - 03:19 PM
#4
Posted 27 March 2009 - 03:47 PM
For a rye pale? I've gone as high as 20%. Though you can go much higher, think roggen bier where malted rye constitutes 50% or greater of the grist.ETA: at 20% though I still got a lot of barley malt character. I get more mouthfeel than anything from teh rye, though a barely detectable flavor I can't describe from the rye. sorry I know that isn't much help there...Me and a cellerman buddy are gonna brew up a rye pale ale pretty soon.Without looking it up, what is the highest practical concentration of rye for the grist?BrewBasser
#5
Posted 27 March 2009 - 03:56 PM
#6
Posted 28 March 2009 - 06:52 PM
#7
Posted 28 March 2009 - 07:12 PM
Hey, thanks Zymot. I haven't had one in a while, but thanks for the excuse to go get one! I'll give it a thorough evaluation, maybe twice and get back to you on that C-I like the elegance of your recipe. Makes for a nice looking beer too.How would you compare it to a Hop Rod Rye?You inspired me to put a Rye Pale Ale on my to do list.Thanks,zymot
#8
Posted 29 March 2009 - 11:03 AM
+1 I've been wanting to brew a rye for quite some time (3+ years). This just might be my next brew when I just my equipment cleaned up!You inspired me to put a Rye Pale Ale on my to do list.zymot
#9
Posted 30 March 2009 - 10:13 PM
if you are really looking for a rye character, you'll want to up the percentage. I use it mainly for mouthfeel and a little something I can't put my finger on but I know it is the rye. When you up the amount, that flavor becomes much more apparent. This beer is great but definitely doesn't showcase the rye malt if that's what you are looking for. That said, there is a reason why I have stopped messing with the recipe and I have it on tap almost constantly. It really is fantastic.C-+1 I've been wanting to brew a rye for quite some time (3+ years). This just might be my next brew when I just my equipment cleaned up!
#10
Posted 31 March 2009 - 03:00 AM
#11
Posted 31 March 2009 - 08:01 AM
#12
Posted 01 April 2009 - 09:35 AM
Well, I got the chance to test hop rod rye again and here's how it compares:My rye is much drier, and with less residual sweetness the rye stands out much more. I had them side by side and failed to realize how prominent the rye is in my pale ale. I think it's mainly because of the simplicity of the grist, and not having overwhelming flavor and aroma hops. The centennials (at least that's what I am pretty sure the flavor and aroma hop are) dominate in HRR. That in combination with the residual sweetness kind of mask the rye character. The alcohol is much less apparent in my pale ale as it comes in about 3% less abv than HRR. Other than that, the obvious color discrepancy is huge too. D's Rye has hop character to it to be sure, but it's considerably less than the hop monster HRR is. I could only have one HRR, I can have a LOT *read too many* of D's rye. Thanks for your interest in D's recipe! She's going to be making it for QOB this year I think. C-I like the elegance of your recipe. Makes for a nice looking beer too.How would you compare it to a Hop Rod Rye?You inspired me to put a Rye Pale Ale on my to do list.Thanks,zymot
#13
Posted 10 November 2010 - 05:02 PM
#14
Posted 29 November 2010 - 09:02 AM
Tarpon Rye Pale Ale
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.25
Anticipated OG: 1.055 Plato: 13.63
Anticipated SRM: 8.7
Anticipated IBU: 48.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.2 7.00 lbs. Maris Otter Great Britain 1.038 3
17.8 2.00 lbs. Rye Malt America 1.030 4
8.9 1.00 lbs. Munich Malt Germany 1.037 8
4.4 0.50 lbs. Caramunich III Germany 1.034 58
4.4 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.2 0.25 lbs. Biscuit Malt Belgium 1.035 24
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Whole 14.50 24.4 60 min.
0.25 oz. Amarillo Whole 9.80 6.3 30 min.
0.25 oz. Cascade Whole 6.60 4.3 30 min.
0.25 oz. Amarillo Whole 9.80 5.0 20 min.
0.25 oz. Cascade Whole 6.60 3.4 20 min.
0.25 oz. Amarillo Whole 9.80 3.0 10 min.
0.25 oz. Cascade Whole 6.60 2.0 10 min.
0.50 oz. Amarillo Whole 9.80 0.0 0 min.
0.50 oz. Cascade Whole 6.60 0.0 0 min.
1.00 oz. Amarillo Whole 9.80 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
1.00 Tsp Yeast Nutrient Other 15 Min.(boil)
Yeast
-----
WYeast 1272 American Ale II
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users