Author Topic: Rye Pale Ale v2  (Read 595 times)

Offline dano14041

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Rye Pale Ale v2
« on: February 11, 2011, 07:26:08 PM »
At the end of December, I posted a recipe for a Rye Pale Ale and got lots of good feedback from all of you. Thanks!

It turned out pretty good, if I do say so myself. In fact the keg is about empty.  ;)

Anyway, I would like your input on revising the hop profile on this time.
The original is here: http://www.homebrewersassociation.org/forum/index.php?topic=5270.0
I used all Citra hops the first time, but think it could be better if I used a combination. I am thinking of changing the recipe to:

Recipe: Rye Pale Ale V2
Brewer: Dano
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal      
Boil Size: 6.66 gal
Estimated OG: 1.061 SG
Estimated Color: 8.8 SRM
Estimated IBU: 55.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
6 lbs 8.0 oz  Pale Malt (2 Row) US (2.0 SRM)            Grain        53.06 %      
5 lbs         Rye Malt (4.7 SRM)                        Grain        40.82 %      
12.0 oz       Caramel/Crystal Malt - 40L (40.0 SRM)     Grain        6.12 %        
0.50 oz       Citra [11.10 %]  (Dry Hop 3 days)         Hops          -            
0.50 oz       Magnum [14.00 %]  (60 min)                Hops         31.3 IBU      
1.00 oz       Pearle [8.00 %]  (20 min)                 Hops         12.1 IBU      
1.50 oz       Citra [11.10 %]  (5 min)                  Hops         12.4 IBU                      
1.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                      
1 Pkgs        American Ale (Wyeast Labs #1056) [Starter Yeast-Ale                  


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.25 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp    
60 min        Mash In            Add 18.38 qt of water at 171.1 F    154.0 F      

Water Profile for Tulsa is:
Ca 48.8
Mg 5.6
Na 11.2
SO4 9.6
Cl 14.5
HCO3 132

I filter to remove the Cl, but don't know how much is removed/left.

Thank you in advance!
Dano

Edited to remove Calcium Chloride from the recipe
« Last Edit: February 12, 2011, 11:00:04 AM by dano14041 »
Tulsa, OK

Offline dannyjed

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Re: Rye Pale Ale v2
« Reply #1 on: February 11, 2011, 08:03:36 PM »
I've had good results when I use Amarillo and Columbus hops with Rye.
Dan Chisholm

Offline cuttsjp

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Re: Rye Pale Ale v2
« Reply #2 on: February 22, 2011, 10:15:25 AM »
I've had good results when I use Amarillo and Columbus hops with Rye.

+1

I made a similar recipe for a Rye Pale Ale with Amarillo, Columbus and Simcoe that turned out great.
Primary: Limerick Session Stout, Hogsmeade Mild Ale
Secondary: Der Winterweizen Weizenbock
Bottled: will have stuff soon!
Drinking: Rogue Mead
On Deck: BowThai Ale, then something big and hoppy!

Read my blog at http://cuttshomebrew.blogspot.com