An attempt at a session APA
Subject to adjustments when I get to the local.
6 lb 2-row pale
8 oz. Wheat malt
12 oz. Munich
6 oz. Dextrine (carapils)
1 oz. Black Patent
1.5 lbs Flacked rye or Rye malt or a mix
0.5 oz. Columbus P@ 60
0.5 oz. Columbus P@ 30
1.0 oz. Fuggles and/or EKG @ 15 haven't decided
Single Infusion, double batch sparge Target OG 1.042
Probably Safale 04
Comments?
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Looks really nice. I like the munich addition to pronounce the maltiness. You'd be safe using a whole pound.
I'd bump that gravity up to around 1.048 or so anyway.
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
That recipe looks awesome! I'm really itching to do a rye beer as I've finally located a source of malted rye. One of the local microbrews used to make 'Magpie Rye Ale' and it was awesome.
Are you going to use rice hulls? I've heard rye is very high in beta glucan and can cause sparge problems with as little as 10% of the grain bill.
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Once the wind has been broken, it cannot be fixed.
I don't plan on using any rice hulls, since I batch sparge and stir the bed each sparge.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
That recipe looks awesome! I'm really itching to do a rye beer as I've finally located a source of malted rye. One of the local microbrews used to make 'Magpie Rye Ale' and it was awesome.
Are you going to use rice hulls? I've heard rye is very high in beta glucan and can cause sparge problems with as little as 10% of the grain bill.
I didn't use rice hulls in the Imperial Hellfire I brewed and I didn't have any problems witht he sparge (Fly sparge). There was quite a bit of rye in that recipe.
Beer: Bent Rod Rye Style: Rye Pale Ale
Type: All grain Size: 5.5 gallons
Color: 10 HCU (~7 SRM)
I don't think I've ever seen a wort this pale.
Bitterness: 66 IBU
OG: 1.043 FG: 1.008
(On the Nottingham cake from the Old Dog brown, should go down fast & far)
Alcohol: 4.6% v/v (3.6% w/w)
Grain:
6 lb. American 2-row
12 oz. American Munich
6 oz. Dextrine malt (Cara-Pils)
1 oz. American black patent
1 lb. 8 oz. Flaked rye
8 oz. Wheat Malt
Mash: 72% efficiency
Boil: SG 1.034 7 gallons
Hops: Used up a number of leftovers
1 oz. Columbus (12.% AA, 60 min.)
.25 oz. Chinook (12% AA, 30 min.)
.5 oz. Willamette (4.1% AA, 30 min.)
.5 oz. Kent Goldings (4% AA, 15 min.)
.5 oz. Fuggles (aroma)
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
Yah, the wort is really bitter. That can be refreshing or maybe too bitter. We shall see.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
I've got an APA in the secondary that I'll be kegging for an upcoming party that was bittered with Columbus, flavor/aroma'ed with Cascade, and then dryhopped with 50/50 Columbus/Cascade. It smells amazing....just off the top of my head it's around 42 IBU in a 1050 wort.
Mine's almost done fermenting, but it's still rather murky. I think I'll leave it in the bucket for two weeks, then keg it. Dry hop if I need to balance the bittering.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
Bent Rod Rye - Broken lawnmower ale
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