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English Rye Ale

English Rye Ale

Extra Special/Strong Bitter (English Pale Ale) • All Grain • 19.50 L

bear2bear

As far as I know of, rye ales are either German or American. I adapted a typical German rye ale recipe to an English style, by replacing a German base malt, German hops, and a Belgian ale yeast with an English pale malt, English hops, and an English ale yeast. If you use the London ale yeast as specified, you will get a beer 100 % inside the style guideline. Instead, I used a seasonal English ale yeast from Wyeast. This yeast attenuates pretty low, and I hope it works like the Safbrew S-33, with some English twist. The fermentation started pretty slowly, but it looks O.K. now.

January 4, 2011 am 07:00am

4.0/5.0 1 rating

Ingredients (All Grain, 19.50 L)

  • 4.1 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.53 kg Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 0.91 kg Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • 0.09 kg 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.

  • 25 g Target - 9.6 AA% whole; boiled 60 min

    Target

    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.

  • 14 g Whitbread Golding (WGV) - 6.2 AA% whole; boiled 15 min

    Whitbread Golding (WGV)

    Traditional English hop with a sweet and fruity aroma.

  • 14 g First Gold - 7.6 AA% whole; boiled 15 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • 14 g Whitbread Golding (WGV) - 6.2 AA% whole; boiled 1 min

    Whitbread Golding (WGV)

    Traditional English hop with a sweet and fruity aroma.

  • 14 g First Gold - 7.6 AA% whole; boiled 1 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • 1 tsp Irish Moss - boiled for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 0.5 tsp Wyeast Nutrient - boiled for 10 min. (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

1 step mashing at 67C for 90 min. I planned to add 1 tsp of gypsum at mash-in, but I forgot. The OG was 1.068. I used Wyeast 1469-PC West Yorkshire Ale yeast instead of the one specified. This yeast gives a very low attenuation level at 69%. The London Ale yeast gives over 75.4%, so that the one specified would work better in order to keep the style. Brewed on 12/29/10.

Style (BJCP)

Category: 8 - English Pale Ale

Subcategory: C - Extra Special/Strong Bitter (English Pale Ale)

Range for this Style
Original Gravity: 1.059 1.048 - 1.060
Terminal Gravity: 1.018 1.010 - 1.016
Color: 10.8 SRM 6 - 18
Alcohol: 5.5% ABV 4.6% - 6.2%
Bitterness: 44.0 IBU 30 - 50

Discussion

bear2bear

Good.

2011-12-30 7:53am

Bottled on 2/11/11. Quite big with an intense sparkling flavor from rye. A little to heavy on my palate.

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