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T-Boone's Rye Pale Ale
American Pale Ale • All Grain • 5.5 gal
Brewed on 7/11/12, will post results in a few weeks once kegged and conditioned.
July 12, 2012 am 11:59am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9.5 lbs
Canadian 2-Row Malt; Canada Malting
Canadian 2-Row Malt; Canada Malting
Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.
- 1.0 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%.
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.5 lbs
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 0.25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.25 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 0.5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.25 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.75 oz
Vanguard - 5.2 AA% pellets; boiled 30 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 0.75 oz
Vanguard - 5.2 AA% pellets; boiled 1 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 1.0 tbsp
Irish Moss - Forgot to add this when I brewed it, but should be in there. (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.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
My rendition of a Blonde Rye Ale. The addition of the Crystal 60 makes this not so blonde anymore...
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 9.7 SRM | 5 - 14 | |
| Alcohol: | 5.9% ABV | 4.5% - 6% | |
| Bitterness: | 91.4 IBU | 30 - 45 | |
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