Rye Ale Recipe Critique.

[IrishRye]

Hello all,

I'm hoping to get some feed back on the recipe I've chosen. I tend to go to the brew shop and figure it out on the spot.

63% 6 row
17% Malted Rye
10% Crystal
10% Maiz there's

WP Liquid English Ale yeast.

4 0Z. Cascade

Mashed at 168

Strike at 173

Cooled too long. 60 minute cool down.

I under pitched the yeast and got fermentation at about 20 hours. Of the 4 oz. of hops i saved 2 oz for dry hoping at secondary.


I think its a solid second AG but I've only brewed 6 batches in total and still have a lot to learn. Extract brewing is BORING.

Thanks for your feedback.

 

[944play]

Looks like a very nice recipe, but if you really mashed it at 168ºF, it might not have fully converted before the enzymes got cooked. Most recipes call for a mash between 149 and 158 for about an hour.

For dry-hopping, unless I want to harvest the yeast, I don't even bother transferring; I just wait for fermentation to stop and throw the pellets right in the primary.

Extract brewing can be fun. Doing a quick 3-gallon batch on the stove after work is more fun with extract than AG IMHO.

 

[Poobah58]

Yep, 168F is a problem...