Alternative Grain Beer Shackled to a Corpse - Rye Pale Ale/American Rye

Shackled to a Corpse - Rye Pale Ale/American Rye
Type: All Grain Date: 10/23/2011
Batch Size (fermenter): 5.50 gal Brewer: Wastelands Brewing Co.
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 74.8 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0


Ingredients
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.2 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 2 10.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 5.3 %
1 lbs Rye, Flaked (2.0 SRM) Grain 4 10.5 %
1 lbs Rye Malt (4.7 SRM) Grain 3 10.5 %
1.00 oz Centennial [8.10 %] - Boil 60.0 min Hop 6 29.6 IBUs
0.75 oz Centennial [8.10 %] - Boil 15.0 min Hop 7 11.0 IBUs
0.50 oz Centennial [8.10 %] - Aroma Steep 0.0 min Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -



Beer Profile

Est Original Gravity: 1.043 SG
Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.009 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.5 %
Actual Alcohol by Vol: 4.2 %
Bitterness: 40.6 IBUs
Calories: 138.1 kcal/12oz
Est Color: 7.3 SRM

Mash 60 minutes at 152'F. Primary at 60'F. This is on the low side for US-05 so fermentation will be slow and gentle. Allow to rise to 65'F after initial fermentation activity begins to slow. After two weeks keg with 1.8 oz priming sugar and condition/carb two weeks before tapping.

This is a very unusual and refreshing beer. It was intended to be a rye pale ale as the IBU and hop schedule suggests, I did not know that 20% rye would completely dominate the flavor the way it did. It worked out as it was very tasty nonetheless. The rye gave a tart, fruity, slightly spicy flavor which actually blended well with the flavor of the hops. American 'C' hops are probably a must with this. The tartness is so strong that I actually suspected an infection. The high bitterness also helped accentuate the spicy notes from the rye. No pics but it looked almost identical to Blue Moon, golden in color with a permanent haze and a great frothy head.

This is a great beer to brew if you want to get an idea of what flavors rye can contribute to a beer.

Sounds like something I should try.

Thanks for posting this. I'm working on a spicy rye session beer. I used 30% Rye and it came out solid, next batch I'll have to work in some of your ideas.

Question, why the two types of Rye, (malt/flaked)?

buzzbean said:

Thanks for posting this. I'm working on a spicy rye session beer. I used 30% Rye and it came out solid, next batch I'll have to work in some of your ideas.

Question, why the two types of Rye, (malt/flaked)?

Click to expand...

Rye malt is diastatic, flaked rye adds more body/mouthfeel but does not contain enzymes

In general I feel 20% flaked malt would make for a tougher sparge

Other than that, no particular reason I just prefer a bit of variety

Tamarlane said:

Rye malt is diastatic, flaked rye adds more body/mouthfeel but does not contain enzymes

In general I feel 20% flaked malt would make for a tougher sparge

Other than that, no particular reason I just prefer a bit of variety

Click to expand...

Great thanks for the tip. I do biab so don't have to worry abort the sparge, and adding flaked rye sound like it contribute exactly what i'm looking for.