Yesterday I emailed the nice folks at Terrapin about some hints towards coming up with a clone for their Rye Pale Ale. I got FAR more help than I expected, infact this info does most of the work for me.
This is my first attempt at formulating a recipe (I'm using beersmith atm, going to try ProMash tonight to see what it says).
This is the info he sent me:
Munich light 8-10%
Magnum 20 bu at 60 minutes
fuggle 11 bu at 30 minutes
ekg 3 bu at 20 minutes
ekg 3 bu at 10 minutes
cascade 3 bu at kettle off
dry hop amarillo 2 oz per 5 gallon
Mash at 154 *F, hold for an hour, sparge, boil 90 minutes ferment at 68*F.
So far this is what I've come up with for an AG recipe:
7lb 2 row Pale Malt
1lb Munich Malt
1lb Rye Malt
8oz Biscuit Malt
4oz Honey Malt
0.50oz Magnum 60min
1.00oz Fuggle 30min
0.25oz EKG 20min
0.50 EKG 10min
0.75 Cascade Flameout
2.00oz Amarillo, Dry hop in secondary
For a PM, it wouldn't be too hard to just drop down to say 2lb 2Row Pale Malt and then sub in 3lb of light DME to hit roughly the same OG based on my calcs.
Also to be decided would be the yeast to use since I wasn't given any hints on that :P
Anyone have any thoughts, input, etc on this? Am I way off base here, I've never even DONE an AG brew much less formulated a recipe for one, but if I could get this right (tested with a PM first) it would be motivation to get the equipment to do so. Anyone else want to take a stab at a clone using the info that I was sent?
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.