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Mike's Caraway Rye Ale 157

Mike's Caraway Rye Ale 157

American Wheat or Rye Beer : All Grain : 5 gal

mikey2

A real Rye Ale with the classic Caraway seeds that real rye bread has, should be great, will brew this week!

June 15, 2014 at 05:29pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 6.5 lbs Pale Ale Malt; Briess

    Pale Ale Malt; Briess

    Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2.5 lbs Rye Malt; Briess

    Rye Malt; Briess

    Deep red color with a distinctive earthy flavor. Characteristics & Applications: • Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. • Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%.

  • .5 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Rye Malt; Briess

    Rye Malt; Briess

    Deep red color with a distinctive earthy flavor. Characteristics & Applications: • Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. • Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%.

  • 1 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • .5 oz Northern Brewer - 9.1 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • .5 oz Fuggle - 4.2 AA% pellets; boiled 30 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 oz Fuggle - 4.2 AA% pellets; added dry to secondary fermenter

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 ea Whirlfloc Tablets (Irish moss) - last 15 min of boil (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 1 tsp Caraway - last 5 min of boil (omitted from calculations)

    Caraway

    The fruits (erroneously called seeds) have a pungent, anise-like flavor and aroma. They are often used as a spice in rye bread, as well as some deserts, liquors and other foods.

  • 1 tbsp 5.2 pH Stabilizer - In mash (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 10 ml Amylase enzyme - Clarity-ferm in primary (omitted from calculations)

    Amylase enzyme

    Aids in converting starches into sugar

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Notes

Heat 8 G water to 165°F and strike grain with 3.5G to mash at 150°F for 45-60 Min. Sparge with 4.5G 170°F water for 45 Min. Collect 6.5 G wort and boil for 10 Min before first hops.

Style (BJCP)

Category: 6 - Light Hybrid Beer

Subcategory: D - American Wheat or Rye Beer

Range for this Style
Original Gravity: 1.049 1.040 - 1.055
Terminal Gravity: 1.011 1.008 - 1.013
Color: 11.7 SRM 3 - 6
Alcohol: 5.0% ABV 4.00% - 5.50%
Bitterness: 25.2 IBU 15.00 - 30.00

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