Author Topic: Rye Pale Ale  (Read 469 times)

Offline flbrewer

  • Senior Brewmaster
  • ******
  • Posts: 1811
    • View Profile
Re: Rye Pale Ale
« Reply #15 on: March 17, 2015, 04:11:05 PM »
So the recipe I'm really enjoying right now from a local commercial brewery is made up of...
Grains
-80% 2-Row
-15% Rye
-5% Melanoidin

Hops
-Magnum (Bittering)
-Citra
-Centennial

My question is the 15% rye typical of a rye pale ale?
Secondly, any advice on how to schedule the hops and in what rough amount?




1/  If you're liking this brewery's beer, then leave the grist % as is.

2/  I'd add 30 IBU Magnum - 60 min.
     Then add 15 IBUs total of a mixture of Citra and Centennial, spread from 10 minutes to 0 minutes,ie., add some at 10 mins, 5 mins, 0 mins. Use software to figure IBUs.
     Then dry hop 2 - 2.5 oz more of the mixture for 7 days, room temp.

John,
Based on your above dry hop recommendations of 2 ounces...what would you recommend for this same recipe but in a 5 gallon batch? Scaling the recipe in Beersmith has bumped it up to 1.67 ounces each.
« Last Edit: March 17, 2015, 04:12:46 PM by flbrewer »

Online HoosierBrew

  • Official Poobah of No Life.
  • *
  • Posts: 6466
  • Indianapolis,IN
    • View Profile
Re: Rye Pale Ale
« Reply #16 on: March 17, 2015, 04:22:08 PM »
Was the recipe for 3 gallons ?  If so, more like 3.5 oz dry hops for 5 gallons would be good.
Jon H.

Offline flbrewer

  • Senior Brewmaster
  • ******
  • Posts: 1811
    • View Profile
Re: Rye Pale Ale
« Reply #17 on: March 17, 2015, 04:38:16 PM »
Was the recipe for 3 gallons ?  If so, more like 3.5 oz dry hops for 5 gallons would be good.

Yes, the original recipe was 3 gallons. 3.5 ounces sounds about right as scaling the recipe calls for just shy of that. Thanks again.