Rye Pale Ale
#1
Posted 24 July 2009 - 07:37 PM
#2
Posted 24 July 2009 - 09:11 PM
Rye Pale AleA ProMash Recipe ReportBJCP Style and Style Guidelines-------------------------------10-A American Ale, American Pale AleMin OG: 1.045 Max OG: 1.060Min IBU: 30 Max IBU: 54Min Clr: 5 Max Clr: 14 Color in SRM, LovibondRecipe Specifics----------------Batch Size (Gal): 6.00 Wort Size (Gal): 6.00Total Grain (Lbs): 11.50Anticipated OG: 1.053 Plato: 13.06Anticipated SRM: 8.0Anticipated IBU: 41.8Brewhouse Efficiency: 75 %Wort Boil Time: 60 MinutesGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 60.9 7.00 lbs. Pale Malt(2-row) Great Britain 1.038 3 17.4 2.00 lbs. Rye Malt America 1.030 4 8.7 1.00 lbs. Flaked Rye America 1.034 2 4.3 0.50 lbs. Crystal 60L America 1.034 60 4.3 0.50 lbs. Honey Malt Canada 1.030 18 4.3 0.50 lbs. Turbinado Sugar Generic 1.046 0Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 1.00 oz. Perle Pellet 8.20 33.2 60 min. 1.00 oz. Amarillo Gold Pellet 8.00 8.6 15 min. 1.00 oz. Amarillo Gold Pellet 8.00 0.0 0 min.Yeast-----White Labs WLP026 Premium Bitter Ale[list][/list]
#3
Posted 24 July 2009 - 09:54 PM
#4
Posted 25 July 2009 - 05:58 AM
Except I'm not sure he's wanting to make an American Wheat or Rye Beer, but more a Pale Ale with rye.Personaly I think anything added would detract from the rye charicter. I use half base and half rye, some simcoe and some other American hops. Remember that rye and wheat fall under the same catigory, and as such should be the star of the beer.
#5
Posted 25 July 2009 - 09:43 AM
#6
Posted 26 July 2009 - 06:44 AM
#7
Posted 26 July 2009 - 09:01 PM
#8
Posted 26 July 2009 - 09:55 PM
#9
Posted 06 August 2009 - 10:43 PM
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