8 replies to this topic

[orudis]

Anyone have a tried and true rye pale ale? TIA!

[orudis]

Here's what I got so far:

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]

[jayb151]

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.

[Slainte]

I think you should cut the Honey malt in half. Maybe the Crystal as well. I would also use English hops throughout the flavor (EKG is a great choice), and move the American hops closer to the end of the boil, and add more. I don't necessarily think this beer needs the sugar. Mash lower if you want it to get drier.

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.

Except I'm not sure he's wanting to make an American Wheat or Rye Beer, but more a Pale Ale with rye.

[zymot]

I bottled my Rye last weekend so my suggestions are not tried and true.Why the rye malt and rye flakes? I did a combo (forced by inventory reasons) flaked and malt. I would use malt only given the chance.If it were my recipe, no honey malt, no sugar. Crystal would be light & little. Use a neutral base malt. Hops - error on the side of malt.Warning: Rye is sticky stuff. Best to have some rice hulls at the ready if you need them.zymot

[orudis]

Thanks for the help guys. I ended up going with it as written, except that I added a full pound of sugar, and added more hops as suggested. Also ended up pitching a pack of US-05. The wort tasted great, no runoff trouble at all using my hose braid. Will post results.

[zymot]

Just had a sneak preview of my rye. 1 week in the bottle + one day in the fridge. I have to say, I am very please with my rye beer.orudis, I bet you like what you end up with.zymot

[cavman]

The best rye IPA i've had was brewed with just Pilsner malt and Rye malt. Hopped to around 65-70 IBU's of American hops with a lot of late addition hops.

[orudis]

Just kegged this beer and the flat sample seems pretty awesome. Lots of rye character, some sweetness from the honey malt (?I think) but still assertively bitter, like I said pretty awesome. I'm thinking some amarillo dry hops should round it out nicely. FG was 1.008. Unfortunately I did not record the mash temp. Cheers!