First BIAB/AG Recipe - Rye Pale Ale

karch · Apr 18, 2016

I've recently made the jump from extract to all grain. I'm going to be doing the BIAB way, and decided to start it right off with making my own recipe. I'm going for a crisp, piney beer with a pleasant aroma.

Recipe Type: All Grain
Style: Rye Pale Ale
Yeast: Wyeast Labs #1056
Batch Size (Gallons): 5.5
Est. Original Gravity: 1.050
Est. IBU: 40.3
Boiling Time (Minutes): 60

Grain Bill:
7.5lbs Pale Malt (2-Row) - 63.8%
2lbs Vienna Malt - 17.0%
1.5lbs Rye Malt - 12.8%
0.75lbs Crystal Malt 20L - 6.4%

Hops:
11.4g Nuggest @ 60min
14.17g Chinook & 14.17g Simcoe @ 15min
42.52g Simcoe & 42.52g Citra @ 0min

I've never dry hopped before, but I'm thinking after primary fermentation, I'll put two gallons into separate one gallon jugs and dry hop in there (1 gall w/Chinook, 1 gall w/ Citra) while transferring the rest of the 3 gallons to a 3 gallon carboy.

I plan on mashing @ 152F for 90 mins.

Any comments, questions, concerns would be greatly appreciated.

Edit: This thread is being moved from another section, https://www.homebrewtalk.com/showthread.php?p=7527354#post7527354

dmtaylor · Apr 18, 2016

Good recipe. My comments are very minor:

Citra is a very powerful hop. You might find that with your current recipe you don't even need any dry hops because the Citra at flameout is already so strong. To maintain better balance, you could consider reducing the Citra in favor of more Chinook or Simcoe. But of course this is all totally up to you. It really will turn out great no matter what you do.

You can get away with a shorter mash time if you want to save time. Just 45 minutes is enough, or even 60 is plenty. A mash time of 90 minutes will help dry out the beer more if you want it really crisp. Rye malt thickens the body so you might even want to reduce the rye or go ahead and mash the full 90 to help offset the body from the rye. Again, whatever you think is right will turn out good.

I do think you'll enjoy this recipe. :mug:

singybrue · Apr 18, 2016

The rye malt kernals are smaller than the barley, so you might want to keep those separate and run the rye through the mill twice.
Rye can also make the mash gummy, but that's more of a concern with a recirculating system. A beta glucan rest can help with that.
Another thing to watch out for is scorching. Rye beers are the only ones I've ever had problems with scorching. Stir before and during heat application.

karch · Apr 18, 2016

Thanks for the tips about the citra. Because I'll be doing BIAB, I'll be double milling all the grain to try and get the most efficiency out of it. And I do think I want it to be more on the crisp side than the malty side.

First BIAB/AG Recipe - Rye Pale Ale

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