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Old 04-19-2012, 12:52 PM   #1
permo
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Sep 2009
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Recipe Type: All Grain   
Yeast: WY1068   
Yeast Starter: no   
Batch Size (Gallons): 6   
Original Gravity: 1.052   
Final Gravity: 1.011   
IBU: 35   
Boiling Time (Minutes): 60   
Color: 4   
Primary Fermentation (# of Days & Temp): 14 at 65   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: Pleasingly hoppy and dry pale ale   

this is one of my most popular grain bills. It really keeps the body light, no cloying sweetness at all and it lets the hops shine right through. This is a fantastic beer for spring summer, this is why I am posting it now. The fuggles and goldings midboil provide a pine/herbal/woody hop flavor that remains in the beer after months of aging. Well after the dry hops have faded out.


7.5# 2 Row
1# Munich
2.25# Rye
.5# Victory

1oz magnum 60
1 oz Fuggle 30
.50 Goldings 20
.50 goldings 10
1oz Cascade FO
1 oz cascade dry hop
1 oz columbus dry hop
Mash at 154
Wyeast 1068 (or whatever you like)



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Old 04-20-2012, 12:54 PM   #2
mbobhat
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Thanks for posting. I like your grainbill, I will definitely try this. Have you ever had Sierra Nevada's ruthless rye?

I like the midboil fuggles and golding. I was leaning towards using chinook, but think it might be too much overpowering the rye. That's why I keep wanting to put some amber malt in to balance it.



 
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Old 04-20-2012, 01:32 PM   #3
permo
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Quote:
Originally Posted by mbobhat View Post
Thanks for posting. I like your grainbill, I will definitely try this. Have you ever had Sierra Nevada's ruthless rye?

I like the midboil fuggles and golding. I was leaning towards using chinook, but think it might be too much overpowering the rye. That's why I keep wanting to put some amber malt in to balance it.


I do like the ruthless rye, but I am not a fan of the trend or almost obligation, for any rye beer to be amber. I find that even 20-30 percent rye does not yield an amber color to the beer.

I think ruthless is brava, citra and chinook but to me it is really dry and really bitter, even for a sierra nevada offering. The medium xtal and roasted malts they use make the effect even more dramatic. IMO, if you are going to go through the effort to appropriately grind and mash rye, I don't like to hide it behind a bunch of dark crystal and roasted malts.

 
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Old 04-20-2012, 05:25 PM   #4
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makes perfect sense to me. Thanks!!

 
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Old 06-08-2012, 02:26 PM   #5
Jonathanquist
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Nov 2011
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money gonna brew this soon......probably this weekend it is a fantastic grain bill

 
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Old 06-21-2012, 04:53 PM   #6
rs3902
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May 2011
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I think I'm going to try this as my first all grain batch! So here's a rookie question: did you just mash all the grain together at 154? And for how long? Also, at what point does the dry hop addition happen? Is it in a secondary fermentor a week later? This beer sounds great, I hope I can make it work!

 
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Old 06-26-2012, 04:02 PM   #7
BeerChef17
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This recipe looks awesome. I'm adding it to my list of upcoming brews since I've been on the hunt for a nice rye.

Quote:
Originally Posted by rs3902 View Post
I think I'm going to try this as my first all grain batch! So here's a rookie question: did you just mash all the grain together at 154? And for how long? Also, at what point does the dry hop addition happen? Is it in a secondary fermentor a week later? This beer sounds great, I hope I can make it work!
Yes all the grain is mashed together at 154 (your strike temp will be higher than this). I would assume the mash is 60m. You can dry hop in the secondary or primary as long as fermentation is finished. I believe OP dry hopped for 7 days.

Just plugged this into my beer smith. Do you have the %AA on your hops? With the default values i'm getting 75.7 IBU for a full boil
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Old 07-05-2012, 02:22 PM   #8
permo
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Sep 2009
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Quote:
Originally Posted by BeerChef17 View Post
This recipe looks awesome. I'm adding it to my list of upcoming brews since I've been on the hunt for a nice rye.



Yes all the grain is mashed together at 154 (your strike temp will be higher than this). I would assume the mash is 60m. You can dry hop in the secondary or primary as long as fermentation is finished. I believe OP dry hopped for 7 days.

Just plugged this into my beer smith. Do you have the %AA on your hops? With the default values i'm getting 75.7 IBU for a full boil

Thats a mighty high IBU, sounds like maybe you have the dry hops calculated in the boil somehow. I can get the AA% when i get in from work tonight for you, no problem.

 
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Old 09-05-2012, 03:55 PM   #9
DasSchlebach
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Oct 2011
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I'm assuming this is for a 5 gallon yield?

I've been looking into the rye grain lately and trying to find ways to incorporate into my preferences of brewing, I like hoppy beers, and this pale ale bill seems really good. Does the rye give off a heavy amber color in this particular recipe?
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Old 09-08-2012, 04:37 AM   #10
permo
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Sep 2009
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Quote:
Originally Posted by DasSchlebach View Post
I'm assuming this is for a 5 gallon yield?

I've been looking into the rye grain lately and trying to find ways to incorporate into my preferences of brewing, I like hoppy beers, and this pale ale bill seems really good. Does the rye give off a heavy amber color in this particular recipe?
Not an amber color it all. This is a very pale, crisp, clean and dry ale.



 
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