Can you Brew It recipe for Terrapin Rye Pale Ale

[samc]

Brewed this one back in March and it turned out great. The hop character was more evident in my 10 gal. batch, but I think alot of that can be attributed to the age and storage of the six pack of the commercial example that I had. Defnitely one of the best pale ales I have made, and I must say that I am a huge fan of the American ale II strain. Repitched it to a porter and that turned out very nice as well. Too bad my LHBS only carries white labs strains.

Same yeast in theory WLP051 California V Ale Yeast .

 

[chelero]

can't get it. live outside the country. just have about 200g of aromatic. wondering if that's too much. thanks, c

 

[RowdyBrew]

Same yeast in theory WLP051 California V Ale Yeast .

I was kinda wondering if there was a white labs equivalent. Thanks!

 

[chelero]

just brewed this last night with a friend. this is about my 4th all-grain batch, and we did really well, hit all our numbers. We used US-05 and I had no victory, so I subbed 100g of aromatic. I know it won't be exactly the same, but the color in the hydrometer tube looked amazing, and tasted great. and about 8 hrs later, the fermentation cranked up like magic. thanks for all the help, I'll keep y'all posted on how it turns out.
c

 

[EricCSU]

just brewed this last night with a friend. this is about my 4th all-grain batch, and we did really well, hit all our numbers. We used US-05 and I had no victory, so I subbed 100g of aromatic. I know it won't be exactly the same, but the color in the hydrometer tube looked amazing, and tasted great. and about 8 hrs later, the fermentation cranked up like magic. thanks for all the help, I'll keep y'all posted on how it turns out.
c

I bet it will turn out fantastic. I plan on brewing this sometime this summer and will post photos.

Eric

 

[chelero]

so what's the general consensus on the total length of the dry hop? 1 week?

 

[LarsonLE]

so what's the general consensus on the total length of the dry hop? 1 week?

Also, do you guys recommend the 35g (1.23 oz) addition of the amarillo for dry hopping, or do you think less/more is favorable? The reason I ask is because I ordered a Terrapin Rye Pale Ale clone from AHS, and it came with 2 oz of amarillo to dry hop with. The hops I added during the boil were a little different than this recipe as well.

 

[Jewrican]

i think i dry hopped for the week but whatever can you brew is said for dry hopping was actually more than the real beer (for me at least) but was still delicious. Like i mentioned earlier, this was my best brew to date.

 

[RowdyBrew]

I experienced the same situation as JewRican. My beer had quite a bit more hop flavor and aroma than the commercial example.....not that thats a bad thing, but if you're going for a clone, and your typically get good hop utilization, then I would dial back the dry hop. Or you could just taste the beer every day or so as you dry hop it and then keg it when you think its right. Also one of my best brews to date.

 

[LarsonLE]

I experienced the same situation as JewRican. My beer had quite a bit more hop flavor and aroma than the commercial example.....not that thats a bad thing, but if you're going for a clone, and your typically get good hop utilization, then I would dial back the dry hop. Or you could just taste the beer every day or so as you dry hop it and then keg it when you think its right. Also one of my best brews to date.

Awesome. I'll do this.

 

[thrstyunderwater]

Is there any sparging for this recipe?

 

[Jewrican]

it is fairly safe to assume that nearly all all-grain recipes involve sparging.

Are you trying to do a partial mash? or Extract maybe? Just trying to see why sparging would be an issue or concern.

 

[thrstyunderwater]

I'm trying to do this all grain, I just can't find directions how much water to mash with, then how much water to sparge with and at what temperature. Thanks for your help.

 

[Cbaddad]

Can someone tell me what kind of Munich is in this recipe? In beersmith it only gives me
munich 20L
Munich 10L
Munich Malt

What should be used? Thanks

 

[nberna19]

Can someone tell me what kind of Munich is in this recipe? In beersmith it only gives me
munich 20L
Munich 10L
Munich Malt

What should be used? Thanks

Light Munich 10L

 

[Cbaddad]

Thanks!

Now, is munich 10 and 20 more of a crystal type malt? I see Munich used interchangeably in a lot of recipes and never know to which they are referring. I know the german Munich malt can be used more as a base malt, but what about 10 and 20? I would think not, but if someone can clear it up for me I would appreciate it.

 

[nberna19]

Munich is rich and complex, increases body and malt aroma, and adds a touch of malt sweetness and toastiness while providing a slight orange hue to the beer. I believe it's just a more highly kilned version of pale malt. Crystal malts are different in that they undergo a process that changes the starches in the grain to sugars and become caramelized.

From my experiences in looking at different recipes, when they call for Munich malt they are in all likliehood referring to Light Munich (10L). I can't say that I've even seen a recipe calling for Dark Munich (20L) and have yet to use it myself. I use light munich quite often, up to 15% in a pale ale or IPA, but I don't think you'd want to use it as a base malt. Hope this helps

 

[Cbaddad]

Right on. Thanks for the info.

 

[Shooter]

From my experiences in looking at different recipes, when they call for Munich malt they are in all likliehood referring to Light Munich (10L).

I agree. Unless otherwise specified, I always assume they are referring to a Munich in the 10L range.

 

[govya]

My OG on this was a big high (59), which is odd since I sparged a bit hurried. Either way, about to enter the dry hop. Brewed this once before and it was amazing, kinda ruins the original with the hop explosion (which I think is mostly from the dry hop).

 

[FlyDoctor]

Regarding the dry-hop intensity people are discussing. Having never had the real beer, I'm wondering if this is an age issue. On the CYBI shows they fight a lot with the fact that their beers are very fresh (usually within 3 weeks on the show) and the commercial beers are older and often abused. They don't even sell this locally in the Bay Area (or they didn't when this was brewed on the show). Those who can get this fresh might know what it "really" tastes like.

Also, I don't see a dry-hop duration specified in the original recipe - I'm wondering if 3 days is more like the real thing.

Thanks

 

[govya]

I can personnally attest to this. I made my second 10 gallon batch of this, and simply left 5g of it in cold crash for a month or so while the other 5g was consumed. On kegging the older 5g, the beer tasted very, very close to the original. The original does not have a 'poof' of hop smell in the nose at all out of the bottle, and is a bit maltier than this comes out for me (obviously, lots of variables there).

Those that have tried both at my house overwhelmingly prefer the homebrew version due to the dry hoppiness.

 

[bmberger21]

Is this really a 90 minute boil, or is that a type-o? If it is a 90 minute boil, why? There are no hops added at 90 minutes and there is no pilsner malt making it necessary to drive off the excess DMS.

 

[adamg8504]

I was looking for a rye pale ale recipe to brew this weekend and I think this may be it. I might bump up the rye malt though.

 

[FlyDoctor]

If you want significant rye character - you'll need to bump it up, but this is a super base beer

 

[adamg8504]

That is surprising that you got down to 1012. That is 80% apparent attenuation with a lower attenuating yeast and mashing at 154.

Eric

I mashed at 153-154F and pitched a 1.7L starter of 1272 into about 5.25gal of 1.060 and just took a gravity reading after 5 days and I'm getting 1.013.