Rye Pale Ale

[NicoleBrewer]

How does this sound for a Rye Pale Ale?

7 lbs maris otter
2 lbs rye malt
1 lb crystal 40l
8 oz Munich malt
8 oz honey malt

.25 centennial 60 minutes
.25 Citra 60 minutes
.25 cascade 30 minutes
.25 centennial 30 minutes
.25 Citra 30 minutes
.5 oz centennial flame out
.5 oz citra flame out
.75 cascade flame out

Safale 05 american ale dry yeast

I've never used rye before, but I've had beers and whiskey with rye and love them. Does this recipe sound good? Any suggestions?

 

[eko]

Have you considered adding some rice hulls to help avoid a stuck sparge?

I'm hoping to make a Rye Pale Ale myself this weekend. Haven't worked out the recipe yet but I'd been leaning towards (and I'm making these numbers up now, but these are the grains I've been considering):

7 lbs 2-Row
1.5 lbs Rye Malt
1.5 lbs Flaked Rye
8 oz Crystal 20L
8 oz Victory
8 oz rice hulls
4 oz flaked barley

Then maybe some combination of Cascade, Simcoe, Chinook, schedule to be worked out.

Safale 05

 

[ryanryates]

I think it's a good start. I have a Rye IPA (Potion #6) that I've done for some time now that has won awards. Feel free to use as you see fit - you won't be disappointed. (note this is for a 16 gallon run so you will have to convert)


23 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 67.6 %
4 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 2 12.9 %
4 lbs 8.0 oz Vienna Malt (3.5 SRM) Grain 3 12.9 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.3 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5 1.4 %
4.0 oz Chocolate (Briess) (350.0 SRM) Grain 6 0.7 %
2.50 oz Simcoe [13.00 %] - Boil 60.0 min Hop 7 35.0 IBUs
1.50 oz Willamette [5.50 %] - Boil 20.0 min Hop 8 5.4 IBUs
1.50 oz Saaz [3.75 %] - Boil 15.0 min Hop 9 3.0 IBUs
1.50 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 3.2 IBUs
1.00 oz Simcoe [13.00 %] - Boil 10.0 min Hop 11 5.1 IBUs
1.50 oz Willamette [5.50 %] - Boil 5.0 min Hop 12 1.8 IBUs
1.50 oz Saaz [3.75 %] - Steep/Whirlpool 0.0 min Hop 13 0.0 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast

I do a two step mash with a protein rest (helps with the rye), then mash low around 149 for an additional 60 min. Mash out @ 168.

 

[Calder]

Drop the honey malt.

 

[JohnSand]

I made a Rye Pale from HBT that used Honey Malt, it was a hit.

 

[Happydad1689]

Try 80% Marris Otter and 20% Rye. 1 oz bittering 1 oz Cascade.
Go from there, I've been doing this with S-04 (it's fast) It's been great!

The thing with too many specialty grains is you can't differentiate what is good and what is bad..... That's been my experience

 

[badlee]

I second the "drop the honey malt" and move to drop the Munich. You do not need them and will not taste them.
My rye pale ale is 10% each crystal wheat and light brown sugar.
The rest is two parts pils to one part rye malt.
Norther Brewer for 20ibu at 60 and then hop burst/late hop with your favourite tropical/citrus hop like Citra,Simcoe,Mosaic,Amarillo(just one,not the whole bunch) for another 30-35ibu over the last 15 minutes.

 

[NicoleBrewer]

See I've seen a lot of recipes using honey malt, vienna, and Munich as it adds to the body and rounds out the spiciness quality of the rye. In fact most recipes I've looked at, including commercial brewers use the honey and Munich malt