Funkychef
Well-Known Member
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.
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.