09-06-2010, 01:38 PM
Feedback Score: 0 reviews
Join Date: Mar 2008
Location: Madison, WI
Liked 4 Times on 4 Posts
All-Grain - Cascadian Rye Pale Ale
Recipe Type: All Grain
Yeast Starter: no
Batch Size (Gallons): 5.25
Original Gravity: 1.052
Final Gravity: 1.011
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 28 @ 67
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Spicey rye notes and floral hop flavors come together real nicely in this.
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.
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale