Unibrau Rye APA

All Grain Recipe

Submitted By: foam55 (Shared)
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Brewer: Mark
Batch Size: 6.00 galStyle: American Pale Ale (10A)
Boil Size: 7.56 galStyle Guide: BJCP 2008
Color: 5.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 40.9 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Rye Malt (4.7 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
8.00 oz Munich Malt - 10L (10.0 SRM) Grain 4
1.00 oz Centennial [10.0%] - Boil 60 min Hops 5
0.50 oz Centennial [10.0%] - Boil 20 min Hops 6
0.50 oz Centennial [10.0%] - Boil 5 min Hops 7
1.00 oz Cascade [5.5%] - Steep 0 min Hops 8
0.50 oz Cascade [5.5%] - Steep 5 min Hops 9
0.50 oz Cascade [5.5%] - Steep 10 min Hops 10
0.50 oz Citra [12.0%] - Steep 5 min Hops 11
0.50 oz Citra [12.0%] - Steep 0 min Hops 12
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
1.00 oz Citra [12.0%] - Dry Hop 7 days Hops 14

Taste Notes

Followed the Unibrau APA recipe with exception of 1 lb of rye malt and used caramel 40 instead of 60. Total of 12 lbs grain vs 11.25 .Hopped just like Unibrau, but put .5 oz of Centennial in at 5 minutes instead of first wort. Slight reduced in bitterness number reflected. Unable to take OG because i broke the hydrometer. Fermenting next morning. Wondered if the swamp chiller is too cold for the 05 safale yeast? 60 minute boil really cooked off a lot of water. Added 1 quart to bring up to 5 gallons for fermentation. For last 3 brews I have been boilng without a lid and there is considerably more loss to evaporation. Tasted 6/24 from foam--really delicious! The Citra hops are strong as expected. There is a rye taste along with that that makes it even stronger. I am thinking I might go with something other than Citra for the dry hopping next time.

Notes

Forgot to add whirflock at end of boil! Used yeast nutrient but added just prior to pitching yeast. 6.17.12 Moved beer to keg and topped off with co2. Taste was good. Added 1 oz of Citra in hops bag to keg. Remove when ready to tap. gravity 1010. No starting gravity to compare to due to broken hydometer. Washing yeast--Safale 05 Note re: whirfloc-not much floating or visible trub in primary when I moved to keg. 05 yeast is known to be very clean. I will be interested to see how the rye flavors this beer! Force carbonated at 25, then set at 12 psi. Tasted foam. Taste of rye is there behind the sweetness and very interesting . Opened keg hoping to find hop bag floating on top--it was not there, so rather than go fishing for it I left it in. Have some concern re: "vegetal" flavors, but after just a week I should still have time to pull it out soon. pulled hop sack out of the keg with coat hanger. Next time attach to inner pressure release valve ring!