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Rye Pale 2008
American Pale Ale • All Grain • 5 gal
Nice Rye Pale Ale, inspired by but not a clone of Terrapin.
July 29, 2008 pm 08:22pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 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
- .8 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- .5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .8 oz
Amarillo® - 8.5 AA% pellets; boiled 60 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
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 7.5 SRM | 5 - 14 | |
| Alcohol: | 5.2% ABV | 4.5% - 6% | |
| Bitterness: | 43.6 IBU | 30 - 45 | |
Discussion
Rye Pale 2008
2012-07-21 2:05pm
I took a couple of liberties with this recipe and now have 6 gal in secondary, clearing nicely. The sample tasted very good. OG was 1.064 (I wanted to increase the strength a bit over the original recipe), FG was 1.014. I used essentially the same ratio of grains. I toasted 1/2 of the Rye Malt, next time I will add extra Rye and continue to toast half (I think). Also tossed in a pound of Rice Hulls. Should be a good home brew. Thanks for the recipe. Should add that I use a RIMS system with a mix of gas and electric. I used a stepped mash, first rest 122F, mashed at 150, mashout 168 and sparge. Collected approx 8 Gal for a 6 gal yield. I use converted Sankes.
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