Rye Pale Ale Recipe Feedback Welcome

[hbhudy]

I have not brewed in a long time and to build my pipeline I was thinking of doing a Rye Pale Ale recipe. Here is the recipe I was planning on running with::

6# Rye LME
1# Golden Light DME
0.5# CaraVienna (Steep)

1oz Falcon 7-Cs @50
1oz Cascade @15
1oz Falcon 7-Cs @5

Dryhop with 1oz Cascade

US-05 yeast

 

[m00ps]

I didnt know they made Rye extract. I've only done all-grain so I can;t really comment on the grain bill. But 0.5 lb caravienna seems good. Gumballhead uses 1lb for a 5gal batch as the only specialty grain and its terrific.

I have a suggestion for the hops though. Try tossing most of them in at flameout and letting it steep for a while before chilling. Itll get you a huge punch in the face of hop aroma and flavor without any lingering bitterness. I do this for all my IPAs and PAs, works especially well for PAs since you want to minimize IBUs

 

[hbhudy]

I didnt know they made Rye extract. I've only done all-grain so I can;t really comment on the grain bill. But 0.5 lb caravienna seems good. Gumballhead uses 1lb for a 5gal batch as the only specialty grain and its terrific.

I have a suggestion for the hops though. Try tossing most of them in at flameout and letting it steep for a while before chilling. Itll get you a huge punch in the face of hop aroma and flavor without any lingering bitterness. I do this for all my IPAs and PAs, works especially well for PAs since you want to minimize IBUs

How long do you let the hops steep before cooling?

 

[BrotherBock]

FYI, f you're using rye extract from Northern Brewer (Maillard), its only 20% rye. 10% crytal and 70% pale

I'd drop the other extract and just use rye LME.

 

[hbhudy]

FYI, f you're using rye extract from Northern Brewer (Maillard), its only 20% rye. 10% crytal and 70% pale

I'd drop the other extract and just use rye LME.

Yes I am using the Mallards Rye LME. I was looking for an OG of about 1052(ish) so that is what the DME is doing for me (when I do the math of 1035 per# of LME plus about 9points for the DME). Does this make sense or am I doing the math wrong?

 

[m00ps]

How long do you let the hops steep before cooling?

I do 20-30 min. Try it dude, once I started steeping them I never looked back. I think it gives better hop character than if you dry hopped with a similar amount so now my IPAs like 90% of the hops go in at flameout.

 

[BrotherBock]

Yes I am using the Mallards Rye LME. I was looking for an OG of about 1052(ish) so that is what the DME is doing for me (when I do the math of 1035 per# of LME plus about 9points for the DME). Does this make sense or am I doing the math wrong?

Yeah, that makes sense. I suppose you're getting a 6# jug. I was just suggesting using 7# (or whatever you'd need) of rye extract so you could get more rye flavor.

 

[hbhudy]

I do 20-30 min. Try it dude, once I started steeping them I never looked back. I think it gives better hop character than if you dry hopped with a similar amount so now my IPAs like 90% of the hops go in at flameout.

Does this make sense??
1oz Falcon 7-Cs at 20
1oz Cascade at flameout
1oz Falcon 7-Cs at flameout

Hold chilling for 30mins. The temp in Ohio will be in low 40s this weekend so cooling will not be an issue once I start.

 

[m00ps]

yeah that looks exactly what I would do given that amount of hops. Let me know how it turns out!
I do inside kitchen BIAB I want to try an IPA where I steep overnight and nartually chill. Could be amazing. Could be like drinking the stuff you scrape from the bottom of your lawnmower.

 

[rodwha]

As Brother mentioned 20% isn't really rye forward. I've made one rye pale with a touch more and left wanting. It was there, but I LOVE rye and wanted about as fierce a punch as I can get. My next attempt is set for 30%.

My love of rye has pushed me to rye whiskey too… Mmmmm! But Bulleit, Knob, and Jefferson just don't quite have enough. I prefer Ranger Creek .44 Caliber or Wild Turkey (the go to).

 

[hbhudy]

yeah that looks exactly what I would do given that amount of hops. Let me know how it turns out!
I do inside kitchen BIAB I want to try an IPA where I steep overnight and nartually chill. Could be amazing. Could be like drinking the stuff you scrape from the bottom of your lawnmower.

Thanks for the input. I will use this schedule for the hops. I will also dryhop as I dryhop almost every beer I make.

 

[rodwha]

You may want to consider dropping the DME and reducing the overall volume to reach for OG requirement.

 

[hbhudy]

I would like the 20% rye, but I need to have the full 5gal as the keg(s) won't let me brew anything less.. LOL

 

[rodwha]

The rye pale I wanted is what pushed me into doing a mini mash. Despite my temp troubles it worked out quite well.

If >20% is good for you then it's all that matters (you are adding the 1 lb of DME)!

 

[m00ps]

Yeah I'm curious about the rye extract. In my experience, if you go 30% rye or above, you end up with a viscous gross mucusy beer thats like drinking cough syurp. It thins out over time but takes months. But I'm guessing the extract manages to take out whatever compounds make it slimy since its boiled down and only the sugars are extracted. I know those slimy compounds arent the sugars...

 

[rodwha]

My initial rye pale used 1 3/4 lbs of rye for a 5.5 gal batch. I think it was right around 20%. It was good, but I wanted more rye flavor. I certainly hope I don't end up with a mucousy beer though! Bleh!

 

[BrotherBock]

My love of rye has pushed me to rye whiskey too… Mmmmm! But Bulleit, Knob, and Jefferson just don't quite have enough. I prefer Ranger Creek .44 Caliber or Wild Turkey (the go to).

http://en.wikipedia.org/wiki/Bulleit_Bourbon#Bulleit_rye_whiskey
I've gotten into the rye whiskey as well. Surprised Bulliet isn't enough for you. It's 95% rye.

 

[rodwha]

It's mellow in comparison the Ranger Creek and Wild Turkey. It is smooth and it's not bad, but just not as bold.