First Rye Pale Ale....Recipe Critique!

[interoma]

Hi guys! Last week I drank a Rye Pale Ale here in Italy and really enjoyed it so i decided to try and brew one this weekend!

My idea is to brew a hop bursting rye pale ale. Since its the first time I use this ingredient I would really appreciate if you could tell me what you think about my recipe and if you would change something!

What do you think about the mash temperature of 150 F?

Your help would be really appreciated!

Cheers from Italy!


Rye Pale Ale


Type: All Grain
Batch Size: 5. gal
Boil Size: 6.34 gal
Boil Time: 60 min
End of Boil Vol: 5. gal
Final Bottling Vol: 5. gal
Fermentation: Ale, Two Stage
Efficiency: 66.00 %
Est Mash Efficiency: 66.0 %

Ingredients

Grains

Amt Name Type # %/IBU
8 lbs 13.1 oz Pale Malt (Weyermann) (6.5 EBC) Grain 1 74.1 %
2 lbs 3.3 oz Rye Malt (Weyermann) (5.9 EBC) Grain 2 18.5 %
14.1 oz Carahell (Weyermann) (25.6 EBC) Grain 3 7.4 %

Hops

0.07 oz Admiral [14.60 %] - Boil 60.0 min Hop 4 3.9 IBUs
0.35 oz Falconer's Flight [10.80 %] - Boil 15.0 min Hop 5 7.1 IBUs
0.18 oz Citra [14.40 %] - Boil 15.0 min Hop 6 4.7 IBUs
0.18 oz Mosaic (HBC 369) [11.50 %] - Boil 15.0 min Hop 7 3.8 IBUs
0.71 oz Falconer's Flight [10.80 %] - Boil 10.0 min Hop 8 10.4 IBUs
0.35 oz Mosaic (HBC 369) [11.50 %] - Boil 10.0 min Hop 9 5.5 IBUs
0.18 oz Citra [14.40 %] - Boil 10.0 min Hop 10 3.5 IBUs
0.71 oz Falconer's Flight [10.80 %] - Boil 5.0 min Hop 11 5.7 IBUs
0.35 oz Mosaic (HBC 369) [11.50 %] - Boil 5.0 min Hop 12 3.0 IBUs
0.18 oz Citra [14.40 %] - Boil 5.0 min Hop 13 1.9 IBUs
1.76 oz Centennial [10.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.06 oz Falconer's Flight [11.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
0.71 oz Mosaic (HBC 369) [12.25 %] - Boil 0.0 min Hop 16 0.0 IBUs
1.76 oz Centennial [10.00 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
0.71 oz Falconer's Flight [11.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
0.71 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs
0.35 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 49.6 IBUs
Est Color: 13.2 EBC


Mash Steps

Name Description Step Temperature Step Time
Saccharification Add 27.30 l of water at 158.6 F 149.0 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

 

[interoma]

Bump! :fro:

 

[NathPowe]

It's more crystal than I would use but if that's what you like, than definitely go for it. Hop schedule looks tasty, although damn man - those are some weird amounts. I assume that's due to converting from metric?

Looks like it will be a great beer. Let your 0min additions sit there for a while before you start the chiller. You'll get some IBU's from that, but I would just let it ride. Also, you might throw in a couple handfuls of rice hulls with that much rye. YMMV though.

Cheers and enjoy the brew.

 

[mtnagel]

I just brewed a rye pale ale that was a recipe that came directly from a local brewery. It has 5.7% rye malt, so it wouldn't be as much as yours, but I like that it's more of a hint. Makes it a more interesting pale ale.

Also, not that I've seen that many recipes, but I can't recall any bittering hops additions that small that only give you 3.9 IBUs. Not saying it won't be good, I just haven't seen anything like that.

Also that hopping schedule seems very complicated. Just saying

 

[interoma]

Yeah I was thinking of reducing the crystal to about 5% of the total grain. I just wanted to balance the overall dryness that I heard rye may add to the beer.

Regarding the amounts I automatically converted them from metric with BeerSmith so I agree they are kind of unusual!

Thanks for your input!

Cheers!

 

[interoma]

Also, not that I've seen that many recipes, but I can't recall any bittering hops additions that small that only give you 3.9 IBUs. Not saying it won't be good, I just haven't seen anything like that.

I like hoppy beers so what I did is build my recipe backwards gaining most of the bitterness from late additions and then just adding a small amount at 60 mins to reach my target IBU.

I tried doing this on my previous IPA and it worked out pretty well. The bittering was very interesting!

Regarding the "weird amounts" the original recipe is in kg and g and I had to convert it from metric!

 

[BierMuncher]

I like the idea of a touch-of-rye. And I like a nice complex hop schedule as much as the next guy. I’m just not sure the two compliment each other so well.

Rye malt gives as you said, a hint of flavor complexity. In particular rye lends a nice spice bite to a pale ale, but it is very subtle. In many cases, hops are dialed back a bit to allow that subtle rye flavor to come through. My RyePA’s use first wort hopping and late additions, but are usually limited to 1 or 2 hop varieties, but I lean to the simpler way of doing things these days.

On the other hand, the blend of rye malt and a complex hop schedule like that, may give you a concert of awesomeness that nobody can replicate.

 

[mtnagel]

I like hoppy beers so what I did is build my recipe backwards gaining most of the bitterness from late additions and then just adding a small amount at 60 mins to reach my target IBU.

I tried doing this on my previous IPA and it worked out pretty well. The bittering was very interesting!

Makes sense. There is an IPA recipe on here that has no 60 minute addition. It only has 15 min and lower additions. So that makes sense.

 

[MikePote]

I brewed this from the light rye ale in recipe section.

6.0 lbs six row
1.5 lbs rye malt
1.5 lbs flaked corn

.50 centennial @ 60
.50 oz cascade @ FWH
.50 oz cascade @ 10
.50 centennial dry hop

OG: 1.043
FG: 1.009
IBU: 24

It is awesome. I think it will be lighter than your recipe but it is soooooo good. It is the only recipe I have brewed twice. If you are looking for a noon on sunday/lawnmower easy drinking beer give it a shot.