Rye Ale Recipe Help

I've never created my own recipe, but I wanted a simple rye beer and I was wondering how this sounded. Any advice is appreciated.

Here's what I got.

8# Pale Malt
2# Rye Malt
1 oz Cascade @ 60
1 oz Cascade @ 30
1 oz Cascade @ 2
1 oz Cascade dry hopped
1 pack Nottingham yeast

Thanks!

I like the looks of it as is, but if you want some body in it at all--mash high. Notty has a tendency to dry beer out.

I'm about to bottle BYO's Terrapin Rye pale ale clone and grav. samples are tasty. It had 4% honey malt which really compliments the rye well.

I used notty on it, mashed at ~ 157F and it finished at 1.013FG from 1.060SG

Well your beer is a rye one but it won't be red. You will need to add some specialty malts like small amounts of roasted barely or chocolate malt - target at least 14 SRM. I would consider adding a bit of crystal malt for body and sweetness to balance the bitterness, but you don't need it. 4% honey malt would be a nice touch. Right now the beer is a bit one dimensional IMHO but it should still turn out a nice beer.

Yeah, I was kind of planning on one dimensional. I got the idea from the SMaSH threads, so it was kind of a SMaSH +1 thing. I have never brewed with rye before so I figured it would help give me a feel for the flavor rye adds. What do you think of the hops amounts/times?

I've made something fairly similar before as a summer quencher and liked it more than I thought I would. One thing I'd suggest is subbing in a different hop, one that might let the rye be the showcase, if that's what you're after.

SwedishChef said:

Yeah, I was kind of planning on one dimensional. I got the idea from the SMaSH threads, so it was kind of a SMaSH +1 thing. I have never brewed with rye before so I figured it would help give me a feel for the flavor rye adds. What do you think of the hops amounts/times?

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I think it's an excellent hop schedule. It will compliment the flavors imparted from the rye. I would suggest tasting before dry hopping and then thinking hard about how much aroma/flavor you want to add to the beer.

Let your tastebuds guide your dry hop amount.

I just took 3rd in category 10 for the Upper Mississippi Mash Out with almost that exact recipe.

7.25Lbs 2-Row
2 Lbs. Rye
0.50 Lbs. Caramel 60L
0.25 Lbs Cara-Pils

Cascade for hopping

Mashed @ 150F for 60 minutes

Fermented WY1450 @ 62F

So, if I made this recipe as I have it written, would the proper name for this beer be a Rye Pale Ale?

SwedishChef said:

So, if I made this recipe as I have it written, would the proper name for this beer be a Rye Pale Ale?

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Yessir.

SwedishChef said:

Yeah, I was kind of planning on one dimensional.

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I was thinking about this beer. I know where you're coming from with trying to get a feel for the rye, but it's going to be lacking in body.

If you want a little body in this beer without affecting the flavor or color, you might consider adding a lb. of carapils to it. It won't affect the flavor but will boost the body a bit.

Yeah, I've been thinking about it as well and I think I've settled on a combination of different people's ideas (thanks for all the advice btw). Here's what I got:

7# Pale Malt
2# Rye Malt
.5# Caramel 60
.25# CaraPils
.25 Honey Malt
Nottingham Yeast

1 oz Cascade @ 60
" @ 30
" @ 2

Looks solid. Don't rule out your dry hop though. Just decide after a couple weeks when you've tasted it.

I'll do that. I'll probably order the ingredients sometime next week and I'll let you know how it turns out!

Looks like it has been a while since you did your research- any results to share? Looking at building something similar myself- I like your simplicity and the advice you received. Curious about tasting notes- perhaps you can share so I can guide my own recipe construction? Replies are much appreciated!

If interested, or care to give feedback on my own rye recipe- please take a look:

http://hopville.com/recipe/1620360