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Old 08-26-2012, 09:35 PM   #1
betelgeuse4721
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Default Looking for some critiques/advice on this Rye Pale Ale

Hey everyone,

I've been wanting to make a rye pale ale (extract) that has serious hop kick and some darker things going on with it.

Here's what I have so far - any suggestions/comments would be much appreciated:
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5 Gallons

10# Rye Malt Syrup

.75# Rye Malt
.75# Caramel 40L
.50# Flaked Rye
.50# Medium Crystal
.25# Roasted Barley
.25# Chocolate Malt
Steep grains until 170F

1oz. Centennial @ 60min.
1oz. Centennial @ 20min.
1oz. Cascade @ 10min.
1oz. Cascade @ 5min.
1oz. Cascade @ 0min.
1oz. Cascade after 2 weeks fermentation (dry hopped)

White Labs California Ale

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Old 08-27-2012, 03:16 PM   #2
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Anyone? Lol

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Old 08-27-2012, 03:25 PM   #3
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Too many specialty malts.

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Old 08-27-2012, 04:36 PM   #4
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Quote:
Originally Posted by ReverseApacheMaster View Post
Too many specialty malts.
Yeah I was thinking the same thing really. Do you have any recommendations on what I should lose while keeping the overall rye theme with darker flavors?
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Old 08-28-2012, 03:34 AM   #5
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I think you should choose between the chocolate and the roasted barley. If you truly want to keep this a "pale" ale then one of those would be a good candidate to get rid of. I'd personally get rid of the roasted barley and keep a bit of chocolate for a darker counterpoint to the citrusy hops. Also, what exactly do you mean by "medium crystal"? That seems to be pretty similar to the caramel 40L. Maybe get rid of one of those.

Otherwise it looks like a solid recipe. I just bottled a rye pale ale last week with a similar hop schedule and the hydrometer sample tasted amazing. Good luck.

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Old 08-28-2012, 06:35 PM   #6
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Not sure, I just saw a medium crystal grain on NortherBrewer and the description is fairly similar to the caramel40L - I'll probably get rid of that and the roasted barley like you mentioned. Thank you for the advice!!

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