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Spotted Tongue 2022 Rye Pale Ale
American Pale Ale • All Grain • 5.5 gal
Modeled after Dolphin Guy's 2021 rye pale ale, a little darker. Brewed 1/30/2022.
January 26, 2022 pm 11:56pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
Premium 2-Row Malt; Great Western
Premium 2-Row Malt; Great Western
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
- 1 lbs
Munich 30 Lov.; Gambrinus Malting
Munich 30 Lov.; Gambrinus Malting
A very deeply-kilned Munich malt with color and flavor characteristics of roasted malt and the normally associated mellowness of Munich malt. Perfect for beer needing that hint of redness. The color is 30 Lov and is recommended to be used up to 30% depending on the desired flavor and color intensity.
- 1 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
Oat Malt; Thomas Fawcett
Oat Malt; Thomas Fawcett
- 0.5 oz
Idaho 7® - 12.9 AA% pellets; boiled 60 min
Idaho 7®
Berry, bubblegum, citrus, stone fruit, tropical.
- 0.5 oz
Idaho 7® - 12.9 AA% pellets; boiled 30 min
Idaho 7®
Berry, bubblegum, citrus, stone fruit, tropical.
- 1 oz
Idaho 7® - 12.9 AA% pellets; boiled 5 min
Idaho 7®
Berry, bubblegum, citrus, stone fruit, tropical.
-
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
Fermented at room temp.
Style (BJCP)
Category: 18 - Pale American Ale
Subcategory: B - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 10.8 SRM | 5 - 10 | |
| Alcohol: | 5.2% ABV | 4.5% - 6.2% | |
| Bitterness: | 50.7 IBU | 30 - 50 | |
Discussion
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