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Sam's Rye Pale Ale
American Pale Ale • All Grain • 5 gal
Untested. BREW AT OWN RISK! I haven't brewed this yet but I am this weekend. I'll let you know how it goes.
January 4, 2011 am 11:10am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 2.5 lbs
Rye Malt; Weyermann®
Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.
- .25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- .75 oz
Chinook - 12.2 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Cascade - 7.0 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 7.0 AA% pellets; boiled 3 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (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.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.015 | |
| Color: | 11.6 SRM | 5 - 14 | |
| Alcohol: | 6.2% ABV | 4.5% - 6% | |
| Bitterness: | 55.3 IBU | 30 - 45 | |
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