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Old 07-12-2011, 06:45 PM   #1
Slobberchops
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Join Date: Mar 2011
Location: Columbus
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Default Partial - Warrior Rye Pale Ale

Recipe Type: All Grain
Yeast: Safale US05
Yeast Starter: 1 quart starter
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity: 1.014
IBU: 107
Boiling Time (Minutes): 60
Color: 10
Primary Fermentation (# of Days & Temp): 8 days @ 64 deg
Additional Fermentation: 4.34 oz cane sugar added to bottling bucket for in-bottle carbonation
Secondary Fermentation (# of Days & Temp): 14 days @ 64 deg
Tasting Notes: Runner-up, Best of Show in The Elevator Brewery 2011 Procrastinator Competition

Beer: Rye Pale Ale
ABV%: 6.4%

Specialty grain (all 175 deg for 60 min):
- 2 lbs Briess Rye
- 2 lbs Rahr 2-Row pale malt
- 1 lb Carared

Malt extract:
- 1 lbs Amber dry extract (60 min)
- 6 lbs Amber malt syrup late addition (15 min)

Hops:
- 2 oz Warrior (60 min)
- 1.5 oz Cascade, 0.25 oz Warrior, 0.25 oz Simcoe (15 min)
- 1.5 oz Cascade, 0.25 oz Warrior, 0.25 oz Simcoe (0 min)
- 1 oz Warrior, 1 oz Cascade (dry hop)

Carbonation: 4.3oz cane sugar, in bottle 2 weeks

Process comments: My first try at a recipe of my own design. Grains in 2 mesh bags in 3.5 gal at 175 deg in the oven for an hour. Plus up to about 7 gallons and bring to a boil in the turkey fryer. Add extract and Warrior hops. Boil. Follow hopping instructions, cool, pitch, ferment, transfer to secondary, bottle.

Tasted great...like a good IPA with a really rich mouthfeel.
Runner-up, Best of Show in The Elevator Brewery 2011 Procrastinator Competition

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