- Recipe Type
- All Grain
- Yeast
- Wyeast 1172
- Yeast Starter
- 2L or Yeast Cake
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.066
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 90
- Color
- 8 SRM
- Primary Fermentation (# of Days & Temp)
- 14 days @ 62°F
- Secondary Fermentation (# of Days & Temp)
- None
- Tasting Notes
- Great tropical fruit flavors balanced nicely with the spicey rye notes.
This recipe uses Payette Brewery's Rodeo Rye Pale Ale as inspiration. It is not a clone recipe.
I have worked hard at perfecting this recipe and it is now to the point that I brew it about every other brew day because it is gone so quickly.
Water:
9 gallons RO (I usually boil off 2 gallons with my equipment; adjust as necessary)
16 grams Gypsum
2.7 grams CaCl
1.4 grams Epsom Salt
Grain Bill:
8 lbs Pale 2-row
2 lbs Rye Malt
2 lbs Flaked Rye
8 oz Caramel 60L
Mash at 150°F for 90 minutes. (60 min is probably fine.)
Hops Schedule (8 oz Citra pellets):
0.25 oz 60 min
0.25 oz 20 min
0.5 oz 15 min
0.5 oz 10 min
0.5 oz 5 min
At Flameout Chill to 180°F and add 2 oz and steep for 30 min then finish chilling.
4.0 oz Dry Hop 5-7 days before packaging
I also always add a teaspoon of Irish Moss with 15 minutes left in the boil.
Add 2L yeast starter of Wyeast 1272 (It looks like I accidentally put 1172 above) or yeast cake from previous batch (My preferred option.) and ferment at 62°F until beer reaches final gravity (1.012 for me usually). I don't use secondary vessels.
Dry Hop with 4 oz for 5-7 days and then package your beer!
Enjoy!
This is my favorite beer to brew. All the Citra makes it a more expensive brew but it is absolutely worth it.
Let me know if you have any questions!
I have worked hard at perfecting this recipe and it is now to the point that I brew it about every other brew day because it is gone so quickly.
Water:
9 gallons RO (I usually boil off 2 gallons with my equipment; adjust as necessary)
16 grams Gypsum
2.7 grams CaCl
1.4 grams Epsom Salt
Grain Bill:
8 lbs Pale 2-row
2 lbs Rye Malt
2 lbs Flaked Rye
8 oz Caramel 60L
Mash at 150°F for 90 minutes. (60 min is probably fine.)
Hops Schedule (8 oz Citra pellets):
0.25 oz 60 min
0.25 oz 20 min
0.5 oz 15 min
0.5 oz 10 min
0.5 oz 5 min
At Flameout Chill to 180°F and add 2 oz and steep for 30 min then finish chilling.
4.0 oz Dry Hop 5-7 days before packaging
I also always add a teaspoon of Irish Moss with 15 minutes left in the boil.
Add 2L yeast starter of Wyeast 1272 (It looks like I accidentally put 1172 above) or yeast cake from previous batch (My preferred option.) and ferment at 62°F until beer reaches final gravity (1.012 for me usually). I don't use secondary vessels.
Dry Hop with 4 oz for 5-7 days and then package your beer!
Enjoy!
This is my favorite beer to brew. All the Citra makes it a more expensive brew but it is absolutely worth it.
Let me know if you have any questions!