Rye Pale Ale 2

All Grain Recipe

Submitted By: johnnybrew (Shared)
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Brewer: John Z. Mennone
Batch Size: 5.50 galStyle: American Pale Ale (10A)
Boil Size: 7.68 galStyle Guide: BJCP 2008
Color: 7.0 SRMEquipment: JZM Sanke keg and Rubbermaid MLT
Bitterness: 46.4 IBUsBoil Time: 90 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 2.48 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 0.27 oz Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs 0.27 oz Rye Malt (4.7 SRM) Grain 3
12.44 oz Victory Malt (25.0 SRM) Grain 4
6.14 oz Honey Malt (25.0 SRM) Grain 5
0.80 oz Magnum [13.5%] - Boil 60 min Hops 6
0.60 oz Fuggles [4.2%] - Boil 30 min Hops 7
0.40 oz Goldings, East Kent [5.8%] - Boil 20 min Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
0.40 oz Goldings, East Kent [4.5%] - Boil 10 min Hops 10
0.80 oz Cascade [6.4%] - Boil 3 min Hops 11
1 pkgs California Ale V (White Labs #WLP051) Yeast 12
1.00 oz Cascade [6.4%] - Dry Hop 0 days Hops 13
1.00 oz Chinook [11.8%] - Dry Hop 0 days Hops 14

Taste Notes

TASTING • Aroma: The dry hopping produced a very pronounced hop aroma that was slightly floral, citrus and a little piney. Very nice. The 2nd oz of hops was a great idea. • Appearance: Great golden color; served it soon for the block party, so it was still a little cloudy. • Flavor: slighty rye, good malty balance and nice hoppy flavor. A true pale ale with a pleasant rye note. • Mouthfeel: good body. • Overall: the changes made to this recipe were great. The best yet. This recipe is really coming together. Should consider maybe mashing at a lower temp or using a yeast that has better attenuation to dry it out a little bit.

Notes

RECIPE ORIGIN Terrapin Rye Pale Ale (Terrapin Brewing) - BYO Clones OG = 1.054, FG = 1.013, IBU = 45, ABV = 5.2% SUBSTITUTIONS / CHANGES Dry hop called for Amarillo leaf; used Cascade pellet (no Amarillo available) and Chinook pellet (2 oz total of dry hops). Increased the rye and victory malts slightly. STARTER Yes. See Ferm details. Grew starter on stir plate for1.5 days. Put in fridge to settle out for a decant. Decanted wort before pitching. BREW DAY MASH - hit 156.5. Stirred it a few times and got it down to 155.4. Right on the temp. At end of 60 min mash, temp was at 153.6 First run = 2.5 gals; 19.8 brix (1.087) S1 = 5 gals of 170F; 5 min steep; total vol = 8 gals; start of drain = 8.5 brix (1.036); end of drain = 5.0 brix (1.021) Added ~.4 gal of water; total vol pre-boil = 8.4 Pre-boil = 10.0 brix (1.042) Under 140F in 5 mins; under 80F in 14 mins. Final volume post boil = 6.0 gals Volume into carboy = 5.25 gals OG = 13.4 brix (1.058) A lot of trub / break material went into fermentor. FERMENTATION Ferm chamber at 66F; Strip on carboy read 68F. Fermentation was completed in about 3-4 days. RACK TO 2NDRY AND/OR DRY HOP 10/16 - racked to 2ndry. Dry hopped with 1 oz cascade and 1 oz chinook. 10/21 - purged with CO2, added CO2 balloon and put into wine fridge set to max (no idea how cold max will get). FYI - there was no room in the main fridge for the 2ndry carboy. Beautiful hop aroma and nice rye, malt and bitter flavor. Gonna be a rockin' brew. Gravity was 1.014. BOTTLE / KEGGING 10/24/11 - All of the hops settled. Racked to keg. FG still at 1.014. Tasted great and smelled great. This tweaked recipe is going to be better. LESSONS LEARNED Try to get it a little dryer, but not much. The recipe is pretty good.