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Old 02-04-2007, 03:10 PM   #1
Baron von BeeGee
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Default Big Tom Rye

Recipe Type: All Grain
Yeast: 1056
Yeast Starter: 2L
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.010
IBU: 41
Boiling Time (Minutes): 75
Color: 7.6
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

My first rye PA which I named in honor of Brewpastor's article in BYO as well as the fact I brewed it Thanksgiving week. I has a hint of rye spiciness without being overwhelming...the Chinook/Cascade hop profile is what you really notice. Very typical of an APA. In a future version I will cut the C-40 in half to see what happens.

Big Tom Rye

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.00
Anticipated OG: 1.053 Plato: 13.15
Anticipated SRM: 7.6
Anticipated IBU: 41.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 9.00 lbs. Pale Malt(2-row) America 1.036 2
16.7 2.00 lbs. Rye Malt America 1.030 4
6.3 0.75 lbs. CaraMunich 40 France 1.034 36
2.1 0.25 lbs. Biscuit Malt Great Britain 1.035 35

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Cascade Whole 5.80 7.1 First WH
22.00 g. Chinook Whole 12.80 33.8 60 min.
28.00 g. Cascade Whole 5.80 0.0 0 min.


Yeast
-----
WYeast 1056 Amercan Ale/Chico

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Old 11-30-2010, 07:16 PM   #2
KRYLOK
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man i love rye beer

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Old 12-13-2010, 05:51 PM   #3
Baron von BeeGee
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Me, too. This was inspired by a combination of Terrapin Rye Pale Ale and forum member Brewpastor.

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