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Janelle and Franks Rye Ale
American Wheat or Rye Beer • All Grain • 10 gal
A good Rye that was last brewed commercially at Lunar Brewing in Seattle. Very tasty! Mashed at 149F.
July 21, 2007 pm 06:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 12.5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.0 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 2.5 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 1.0 oz
Magnum - 14.5 AA% whole; boiled 90 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.
- 0.3 oz
Amarillo® - 8.5 AA% whole; boiled 90 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 0.5 oz
Amarillo® - 8.5 AA% whole; boiled 10 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.5 oz
Amarillo® - 8.5 AA% whole; boiled 2 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
-
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.
Notes
Janelle Pritchard shared this recipe from the day she worked at Pike and brewed this with Frank Heldeman.
Style (BJCP)
Category: 6 - Light Hybrid Beer
Subcategory: D - American Wheat or Rye Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.040 - 1.055 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.013 | |
| Color: | 7.3 SRM | 3 - 6 | |
| Alcohol: | 4.4% ABV | 4% - 5.5% | |
| Bitterness: | 43.7 IBU | 15 - 30 | |
Discussion
A little on the dry side
2007-09-15 12:29pm
I think the next time I brew this the mash temperature will go up to 151-152F to make it a touch sweeter. It is dry and refreshing but would like more of the rye sweetness to show itself.
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