All-Grain - Strong Rye Ale

MikeFlynn74 · 06-17-2008, 03:45 AM

Recipe Type: All Grain
Yeast: Wlp300
Yeast Starter: 1-2L
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.02
IBU: 136
Boiling Time (Minutes): 60
Color: 9 SRM Gold/Copper
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14

Mash 152-4

73% 15lb British Pale (Maris Otter) 37 3
19% 4lb Rye Malt 30 2
2% 8oz American Crystal 60L 34 60
2% 8oz American Dextrin (Cara-Pils) 33 1
2% 8oz Flaked Wheat 34 2

60 .5 Summit pellet 18.0
30 1.0 Newport pellet 15.5
20 1.0 Simcoe pellet 13.0
10 .5 Summit pellet 18.0

Hops Edited to a reduced 84 IBU

White Labs Trappist Ale (WLP500)
9.3% A.B.V.
295 per 12 oz
70% eff

Easy peazy 1/2/Keg schedule

**AnOldUR** · 06-18-2008, 03:29 PM

Hey Mike, is this a recipe that you've done? How'd it turn out? Any changes you’d make? I like the flavor that rye adds. I’ve put varying amounts into three of my batches over the last month, and plan a 1 ½ lb addition to this weekends IPA. Trouble with this hobby; it takes so darn long to see the actual results.

MikeFlynn74 · 06-19-2008, 05:42 AM

Havent made it yet- Its first on my chopping block once I get my hopper and base for my mill done

fineexampl · 11-21-2009, 05:40 AM

I hate to ask, but can anyone convert this to mini-mash or extract? i don't have the know-how yet. This sounds good with a heavy rye character. Just what i'm looking for!