tallguybrewer
Well-Known Member
Last weekend I started a project of attempting to brew a session rye pale (or extra pale) ale. For reference, I am aiming for something of a hybrid between Uinta Wyld (not a rye beer but subject to a CYBI episode) and Great Lakes Rye of the Tiger (which posts their ingredients but not their recipe). This recipe uses a little less rye than I would normally use, but given the lower gravity, I thought it best to start lower and ramp up in subsequent batches. I am not going for a hop bomb with this beer, more of a very drinkable rye beer with some character. I also did not want to use the darker crystal malts that are typically found with rye beers these days (I save those for my danky fall Rye IPA). I find the rye hidden behind the caramel.
Comments and/or critiques welcome! I will update as the process moves along.
American Pale Ale
Batch Size (fermenter): 6.00 gal Brewer:
Ingredients
6 lbs 2-row Pale Malt (Weyerman)
1 lbs 12.0 oz Rye Malt
1 lbs Munich, Dark (10L)
8.0 oz Caramel 10L
8.0 oz Carapils
2.0 oz Biscuit
0.50 oz Warrior - FWH
0.50 oz Columbus - Boil 10.0 min
0.50 oz Simcoe - Boil 10.0 min
0.50 oz Columbus - hop stand (170 for 45 min)
0.50 oz Simcoe - hop stand (170 for 45 min)
1.00 oz Simcoe - Dry Hop
Mash: 155 for 60 minutes
Measured Original Gravity: 1.047 SG
IBU: 35.3 IBUs
Yeast: US-05
Comments and/or critiques welcome! I will update as the process moves along.
American Pale Ale
Batch Size (fermenter): 6.00 gal Brewer:
Ingredients
6 lbs 2-row Pale Malt (Weyerman)
1 lbs 12.0 oz Rye Malt
1 lbs Munich, Dark (10L)
8.0 oz Caramel 10L
8.0 oz Carapils
2.0 oz Biscuit
0.50 oz Warrior - FWH
0.50 oz Columbus - Boil 10.0 min
0.50 oz Simcoe - Boil 10.0 min
0.50 oz Columbus - hop stand (170 for 45 min)
0.50 oz Simcoe - hop stand (170 for 45 min)
1.00 oz Simcoe - Dry Hop
Mash: 155 for 60 minutes
Measured Original Gravity: 1.047 SG
IBU: 35.3 IBUs
Yeast: US-05