13 replies to this topic

[Humperdink]

Figured I'd contribute the only beer I have stopped tweaking. This is my girlfriend's favorite hence the name. Not a punch you in the face with hops pale ale like are really common, this is a beer that is designed for ease of consumption. I find it's just as good and refreshing in the winter as in the heat of the summer.

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-

[ncbeerbrewer]

Nice recipe Chris. I brewed up a Rye PA a month ago and just got done carbing it up. I had my first glass tonight and it was easy drinking too, very similar bill as yours except I had about a pound of Munich and a half pound of Wheat malt. Magnum and Amarillo for me as well. Nice looking beer too. Thanks for sharing.

[MolBasser]

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

[Humperdink]

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

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...

[drewseslu]

Assuming Rye Malt...not Rye Flakes...I'd say the upper limit is around 1/3 of the grist. The flakes just set up like concrete. I typically use 20-25%.

[zymot]

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

[Humperdink]

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

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-

[BeerMaker]

You inspired me to put a Rye Pale Ale on my to do list.zymot

+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!

[Humperdink]

+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!

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-

[ncbeerbrewer]

I went with 22% of my grain bill as rye malt no flaked and it adds a nice spiciness to the pale I made. I used 2 Row, some crystal and the Rye Malt and a bit of Munich as well. It is a great beer and this is a good recipe Chris. I am pleased with mine too and have gotten good feedback in the week its been on tap at my place.

[Humperdink]

I agree ncBB, I topped out at about 20% and the rye was much more apparent. I am really liking what rye does for a beer. I am looking at using it in other styles also. I was thinking it probably wouldn't work well in something like a kolsch, but may be good in a cream ale or blonde. THAT would be a style that would showcase the rye flavor a lot more. Thanks again guys, I hope when you brew it you like it as much as me and the GF do!C-

[Humperdink]

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

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-

[Humperdink]

Making this again Tomorrow!

[Howie]

Here's my Tarpon Rye Pale Ale. It's loosely (and I mean loosely) based on Terrapin's RPA. The last batch I made was entered into a couple of comps and scored 40+ in both.

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