RYEPA Recipe - help/feedback needed - Home Brew Forums
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Old 03-28-2011, 02:04 AM   #1
jpm2024
Recipes 
 
Mar 2011
Boston, Massachusetts
Posts: 27


Thinking of brewing a five gallon (ag) batch of a hoppy rye style beer for the warmer weather that I hope is coming soon, this is what I've come up with so far but would really appreciate any help or feedback as I am still pretty new to all grain. Thanks!
John

Brew Type: All Grain
Style: American Wheat or Rye Beer
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Brewing Steps

Amount Item Type
1.00 lb Rice Hulls (0.0 SRM) Adjunct
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.00 lb Rye Malt (4.7 SRM) Grain
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain

Mash: Add 12.50 qt of water at 164.8 F
60 min - Hold mash at 153.0 F for 60 min
-- Sparge with 3.80 gal of 168.0 F water.
-- Add water to achieve boil volume of 5.72 gal

-- Estimated Pre-boil Gravity is: 1.041 SG with all grains/extracts added

Boil for 60min


Boil Amount Item Type
60 min 0.25 oz Amarillo [8.50 %] (60 min) Hops
60 min 0.25 oz Centennial [10.00 %] (60 min) Hops
60 min 0.25 oz Summit [18.00 %] (60 min) Hops
20 min 0.25 oz Amarillo [8.50 %] (20 min) Hops
20 min 0.25 oz Centennial [10.00 %] (20 min) Hops
20 min 0.25 oz Summit [18.00 %] (20 min) Hops
5 min 0.25 oz Amarillo [8.50 %] (5 min) Hops
5 min 0.25 oz Centennial [10.00 %] (5 min) Hops
5 min 0.25 oz Summit [18.00 %] (5 min) Hops

-- Cool wort to fermentation temperature

-- Add water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.

Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

14 days Ferment in primary for 14 days at 68.0 F
Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F

Add Ingredients to Fermenter
Amount Item Type
0.25 oz Centennial [10.00 %] (Dry Hop 7 days) Hops
0.25 oz Summit [18.00 %] (Dry Hop 7 days) Hops
0.25 oz Amarillo [8.50 %] (Dry Hop 7 days) Hops

Bitterness: 61.7 IBU
Est Color: 8.3 SRM
Estimated Alcohol by Vol: 4.59%

 
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Old 03-28-2011, 12:14 PM   #2

Looks really good! Your recipe says you will use a 5.72 gallon boil to get to a 5 gallon batch. When I boil off for an hour, I lose about twice as much volume as that - for a 5.5 gallon batch, I boil 7 gallons.

 
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Old 03-28-2011, 03:42 PM   #3
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


I'd back off on the crystal, it seems to cover up the rye. also, id skip the secondary and just leave it in the primary for the extra week. using a secondary is more personal preference, but its an unnecessary technique when used for short periods. leaving it in the primary for that extra time will lead to just as clear of beer without risking oxidation/contamination and hops can be added just as easily for a dry hop

 
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Old 03-28-2011, 07:19 PM   #4
terrapinj
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Dec 2010
Santa Monica, CA
Posts: 2,416
Liked 170 Times on 126 Posts


i just did a RyePA this weekend and used some flaked rye (12oz) in addition to 1.5#s of malted rye - supposed to add a little different rye flavor and give a really nice mouthfeel and body to the beer

 
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Old 03-28-2011, 09:04 PM   #5
jpm2024
Recipes 
 
Mar 2011
Boston, Massachusetts
Posts: 27

Changed the beer around based on some suggestions here an on another board, what do you suggest I change the crystal 40L to?

Thanks!

John

American Wheat or Rye Beer
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 7 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Ingredients
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.00 lb Rye Malt (4.7 SRM) Grain
1.00 lb Flaked Rye (2.0 SRM) Grain
.5 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain

0.25 oz Centennial [10.00 %] (60 min) Hops 9.4 IBU
0.25 oz Centennial [10.00 %] (20 min) Hops 5.7 IBU
0.25 oz Amarillo Gold [8.50 %] (20 min) Hops 4.8 IBU
0.25 oz Summit [18.00 %] (5 min) Hops 3.4 IBU
0.25 oz Centennial [10.00 %] (5 min) Hops 1.9 IBU
0.25 oz Amarillo Gold [8.50 %] (5 min) Hops 1.6 IBU
0.25 oz Summit [18.00 %] (1 min) Hops 0.7 IBU
0.25 oz Centennial [10.00 %] (1 min) Hops 0.4 IBU
0.25 oz Amarillo Gold [8.50 %] (1 min) Hops 0.3 IBU
0.25 oz Summit [18.00 %] (Dry Hop 7 days)
0.25 oz Centennial [10.00 %] (Dry Hop 7 days)
0.25 oz Amarillo Gold [8.50 %] (Dry Hop 7days)

1 Pkgs American Ale Blend (White Labs) Yeast-Ale

Est Original Gravity: 1.049
Est Final Gravity: 1.009
Estimated Alcohol by Vol: 5.19%
Bitterness: 27.5 IBU
Est Color: 6.6 SRM

Mash Profile
Mash Name: My Mash Total Grain Weight: 10.00 lb
Sparge Water: 3.80 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F

Reason: Updated

 
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Old 03-28-2011, 09:56 PM   #6
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


The C40 itself is fine, I'd just cut back on the amount, like say to 0.5lb

 
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Old 03-28-2011, 10:38 PM   #7
jpm2024
Recipes 
 
Mar 2011
Boston, Massachusetts
Posts: 27

Quote:
Originally Posted by dcp27 View Post
The C40 itself is fine, I'd just cut back on the amount, like say to 0.5lb
Think I could roll that back and sub in some flaked rye as I edited above?

 
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Old 03-29-2011, 02:28 AM   #8
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
Liked 125 Times on 121 Posts


yup, looks perfect now. should have a nice rye spice/dryness up front with a good hop punch afterwards. 153F mash should still be ok, but personally I like it even drier with the rye to accentuate it more

 
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