Pale Ryder

All Grain Recipe

Submitted By: GyroProtagonist (Shared)
Members can download and share recipes

Batch Size: 5.50 galStyle: American Pale Ale (10A)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 39.8 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 8.01 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 8.00 oz Rye Malt (4.7 SRM) Grain 2
7.99 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1.00 oz Centennial [10.0%] - Boil 60 min Hops 4
0.50 oz Amarillo Gold [8.5%] - Boil 10 min Hops 5
0.50 oz Cascade [5.5%] - Boil 10 min Hops 6
0.50 oz Amarillo Gold [8.5%] - Boil 0 min Hops 7
0.50 oz Cascade [5.5%] - Boil 0 min Hops 8
1 pkgs American Ale II (Wyeast Labs #1272) Yeast 9
1.00 oz Cascade [5.5%] - Dry Hop 7 days Hops 10

Taste Notes

Prior to bottling: Great flavor, nice hop presence without being overly bitter with good citrus character. Finish has more malt character than I had expected, nice caramel note to end it. Rye spiciness present but not overwhelming.

Notes

Mash may have been a bit high at 154 deg F (ish), went for 90 minutes. Preboil OG was 1.043 with 7.5 gal (74% efficiency) and post-boil was 1.055 with 6.0 gallons (left about a gallon in trub/waste so only 5.0 gal in bucket). Pitched yeast at 76 deg F at 1715 (boil ended at 1510), will hope for fermentation by tomorrow AM. Yeast was "American Ale II" and plan to ferment at 66-70 deg F (used bucket with water technique to keep ferm temps cool). Dry hopped for 9 days starting on 21 Mar 2012 with 1.0 oz Cascade, bottled with 5oz dextrose on 30 Mar 2012.