Yeast for Rye pale ale

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Funkychef

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I need some input on yeast for a red rye pale ale

I have gone heavy on the rye malt as I want the other limits of rye.

I have Windsor, 05 and 04 on hand at the moment. just torn in between which to use

Here is the recipe
red rye pale ale (American Pale Ale)

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 6.5 (EBC): 12.8
Bitterness (IBU): 36.1 (Average)

70% Pale Ale Malt
20% Rye Malt
10% Carared

0.3 g/L Nugget (13.6% Alpha) @ 60 Minutes (Boil)
2.6 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
1.1 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)
1.6 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes.
 

thehaze

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I would say NOT use US-05 as the yeast, as it tends to dry our beers under 1.060 too much and will go a lot under the FG 1.013, if that is something you wish.

US-05 will probably dry the beer too much.

You definitely do not have the " limit " of rye in a recipe, so you can easily go 25-50%. Instead of CaraRed, maybe use some CaraRye/Crystal Rye or a touch og Chocolate Rye...
 

Electrake

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Lallemand for EVERYTHING!!!
just kidding... But really, I think the windsor would add some fantastic flavors here
 

filthyastronaut

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I think US-05 would be great, the body from the rye will help the perception of dryness. I'd also dry hop!
 

nick_a

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I'll be making a rye red later this fall and plan on using WY1272
 

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