Cascadian Rye Pale Ale
Very simple recipe, but it's extremely drinkable and if you like pale ales this is hard to put down.
The rye gives this beer a nice creamy mouth feel along with a dense white head. Dry hopping is key in this beer as it really bursts out the floral aromas to compliment the spicy rye elements.
69.5% Pale Malt, US 2-row (~ 8lb)
19.5% Rye Malt (~ 2.25 lb)
6.5% Crystal 40 (~ 12 oz)
4.5 Rice Hulls (~ 8 oz)
(All Cascade hops at 5.4% AA)
20g Cascade - FWH
28g Cascade - 60 min
28g Cascade - 30 min
14g Cascade - flame out (I keep these in until wort reached 80 deg)
28g Amarillo (dry hop or in the keg)
28g Simcoe (dry hop or in the keg)
Mash for 60 min at 153.
Carb to 2.4-2.5 vols.
I did not use a secondary for this. Primary fermentation was 67 for 10 days, then left at room temp (70-74) for the remainder of 4 weeks. Kegged, added dry hops and put on tap.
any feedback on this recipe from others who drank it?
I brewed this a few months ago and it was a 5 star! Brought it to a local brew club meeting and fellow beer people also thought highly of it.
Just picked up the ingredients for this. Can't wait to see how it comes out.
Substituted Centennial for the Amarillo dry hop.
|All times are GMT. The time now is 10:24 PM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.