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Old 01-23-2012, 12:23 AM   #1
daveooph131
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I'm going to be doing a rye pale ale coming up. I've seen, and tried some commercial examples that use 18% rye so I will start there, but may consider bumping it up to 20% of the bill.

Overall how does this look, grain and hop schedule?

7.5# 2 Row (68%)
2# Rye Malt (18%)
12oz Vienna (6.8%)
8 oz Honey Malt (4.5%)
2 oz Cyrstal 20 (1%)
2 oz Crystal 40 (1%)

.50 Centennial FWH
.25 Chinook 60 min
1 oz Cascade at 15
1 oz Cascade at 5

DH in Keg: .50 Centennial / .50 Chinook

Thanks for the replies.


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Old 01-23-2012, 01:00 AM   #2
kyleobie
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Looks tasty to me! I made a rye pale several months ago (you can find the recipe on the left if you want) with 2 lbs of rye. It turned out awesome. Good call on the Chinook dry hop, too.


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Old 01-23-2012, 10:16 PM   #3
EricCSU
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Personally, I would remove the crystal malt. Won't do much for flavor or color and makes the recipe unnecessarily complex.

Otherwise, looks good.

Eric
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Old 01-23-2012, 10:36 PM   #4
mochaporter
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I agree on the crystal. Either add more or drop it. 2% won't do much. Otherwise it looks tasty....honey malt is absolutely *wonderful* in rye beers, IMO.
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Old 01-24-2012, 04:26 AM   #5
nootay
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ive never thought about honey malt in a rye beer. i made a rye pale ale and the twang was a bit much for me. may have to give this one a try though

 
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Old 01-24-2012, 11:58 AM   #6
daveooph131
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Quote:
Originally Posted by nootay
ive never thought about honey malt in a rye beer. i made a rye pale ale and the twang was a bit much for me. may have to give this one a try though
How much rye did you use?
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Old 01-24-2012, 01:34 PM   #7
nootay
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im thinking it was around 1lb in a 5 gallon batch. i can get an exact percentage as soon as im around my computer at home. it very well could have been a fermentation issue causing the twang, which is another reason i want to try it again

 
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Old 01-24-2012, 01:50 PM   #8
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Around 20% rye is a good start.

I have gotten the rye kick lately. I really like the taste of a rye PA and if there is some in the fridge I seem to always grab that over most any other brew that is in there.

I do one that is pretty similar. I Use Munich instead of Vienna and hop with Amarillo and Cascade. YUM

 
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Old 01-24-2012, 02:24 PM   #9
daveooph131
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Quote:
Originally Posted by beergolf
Around 20% rye is a good start.

I have gotten the rye kick lately. I really like the taste of a rye PA and if there is some in the fridge I seem to always grab that over most any other brew that is in there.

I do one that is pretty similar. I Use Munich instead of Vienna and hop with Amarillo and Cascade. YUM
I was thinking about Amarillo but I wanted to go with hops that we're easier to source do I could duplicate this easier if it good.
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Old 01-24-2012, 03:47 PM   #10
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Quote:
Originally Posted by daveooph131 View Post
I was thinking about Amarillo but I wanted to go with hops that we're easier to source do I could duplicate this easier if it good.

Yeah Amarillo can be hard to find at times. I just happen to have a pound of it in my freezer, so I am good for several batches.



 
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