ApothecaryBrewing
Well-Known Member
Hey, I am relatively new to the brew community and extremely new to homebrewtalk. I have done about 8 batches, all 5 gallons extract with specialty grains. This is the first recipe that I have come up with from scratch. I am aiming to brew it this weekend and would love any and all feedback. I want a RyePA with strong hop character and slightly higher ABV (note the larger quantity of hops and extract). Any pointers would be greatly appreciated
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RyePA, My First:
1.5 lbs 2-row Pale Malt
0.375 lbs Flaked Rye
0.125 lbs Crystal Malt 20L
9.9 lbs Light LME (roughly 3 cans)
Wyeast or White Labs California Ale (starter or pitch 2 tubes/pouches???)
1 oz. Columbus hops (60min)
1 oz. Magnum hops (20min)
1 oz. Amarillo hops (0.5oz @ 15min / 0.5 oz dry-hop 7 days)
0.5 oz Cascade hops (dry-hop 7 days)
0.5 oz Centennial hops (dry-hop 7 days)
My 2 main concerns are the yeast and the length of secondary. I want a slightly higher ABV so I am not sure how much yeast to pitch. I have heard that a lot of hops in a 2 week secondary can lead to some off flavors, am I wrong to think this?
Thanks in advanced for the help!
-----------------------------
RyePA, My First:
1.5 lbs 2-row Pale Malt
0.375 lbs Flaked Rye
0.125 lbs Crystal Malt 20L
9.9 lbs Light LME (roughly 3 cans)
Wyeast or White Labs California Ale (starter or pitch 2 tubes/pouches???)
1 oz. Columbus hops (60min)
1 oz. Magnum hops (20min)
1 oz. Amarillo hops (0.5oz @ 15min / 0.5 oz dry-hop 7 days)
0.5 oz Cascade hops (dry-hop 7 days)
0.5 oz Centennial hops (dry-hop 7 days)
- Grains steeped at 150 for 60 minutes (I have heard slightly cooler and longer steeps are best for rye)
- Bring wort to boil and add LME and Columbus hops
- Add Magnum hops with 20 minutes remaining and 0.5oz of Amarillo at 15 minutes remaining
- Cool to 68 Fahrenheit, aerate and pitch yeast. Ferment at 68 for 2 weeks
- After primary, move to secondary and add remaining Amarillo hops, Cascade and Centennial for 1 week (would 2 weeks be too long for this many hops???)
- Bottle and age for 2-3 weeks
My 2 main concerns are the yeast and the length of secondary. I want a slightly higher ABV so I am not sure how much yeast to pitch. I have heard that a lot of hops in a 2 week secondary can lead to some off flavors, am I wrong to think this?
Thanks in advanced for the help!