rye pale ale recipe

Forum for all brewing related questions and information

Moderators: triple-oh_six, yeastmeister

rye pale ale recipe

Postby jimmiec » Wed Mar 02, 2011 9:10 pm

A couple people asked at the meeting about the rye pale recipe. The following is the recipe I used. I had posted the <a href="http://www.deadyeast.com/phpBB2/viewtopic.php?t=882">original recipe</a> in the forums but I didn't have any honey malt and made a mistake with the cascade hops.

Recipe: 027 - Rye Pale 001 - terrapin rye pale ale clone - cybi

Recipe Specifications
Batch Size: 5.50 gal
Estimated OG: 1.079 SG
Estimated Color: 11.3 SRM
Estimated IBU: 40.8 IBU
Boil Time: 60 Minutes

Amount Item Type % or IBU
9.50 lb Pearl Malt (2 Row) UK (3.0 SRM) Grain 66.67 %
1.50 lb Munich Malt (9.0 SRM) Grain 10.53 %
1.50 lb Rye Malt (4.7 SRM) Grain 10.53 %
0.75 lb Victory Malt (25.0 SRM) Grain 5.26 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.51 %
0.50 lb Carared (20.0 SRM) Grain 3.51 %
0.50 oz Magnum [14.00 %] (60 min) Hops 28.7 IBU
1.25 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.50 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -
0.50 oz Fuggles [4.50 %] (30 min) Hops 4.7 IBU
0.50 oz Goldings, East Kent [5.00 %] (20 min) Hops 3.5 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.1 IBU
0.50 oz Cascade [5.50 %] (1 min) Hops 1.9 IBU

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 14.25 lb
Single Infusion, Full Body
Step Time Name Description Step Temp
90 min Mash In Add 4.42 gal of water at 167.2 F 155.0 F
Posts: 538
Joined: Wed Jul 08, 2009 11:45 am
Location: Lafayette

Postby thebuddrik » Thu Mar 03, 2011 8:41 am

OHH, COOL, Thanks!!
User avatar
Posts: 391
Joined: Wed Sep 10, 2008 8:36 pm
Location: Lafayette, La.

Postby avatar » Sun Mar 06, 2011 9:34 am

rye pale ale

8.8lbs pilsner
2lbs. flaked rye
.6lb. wheat
.6lb. carared
.6lb. crystal 60
.6lb. carapils

FWH .6oz mt. hood 5%
60 min .6oz magnum 10%
30 min .6 oz mt. hood
1 min .6 oz mt. hood

because of the large about of rye and wheat should I do a mash rest at 105F (beta glucan? or is this a pre beta glucan rest?) or should I hold the rye separately at 105F to de-gum the rye before adding it to the mash? Essentially step mashing or single infusion mash. let me know what you think of this quandary, the recipe, or anything else.

Is it necessary to use rice hulls and if so, where do I get them?
thanks for the comments.
Posts: 18
Joined: Tue Jan 06, 2009 9:20 pm

Postby aleguy » Sun Mar 06, 2011 10:01 am

Dough in at 95* F and gradually bring it to 110*F for a fifteen minute rest. 122*F for twenty minutes, then Sacharification rest(s). If you don't have a RIMS/HERMS you will have to do your rests by decoction.
Never trust a skinny chef, a sober brewer, or a cat with thumbs!
User avatar
Posts: 2112
Joined: Wed Nov 21, 2007 1:36 pm

Postby alms66 » Sun Mar 06, 2011 10:04 am

Jimmie has a single infusion mash above and I think that's pretty much what everybody does nowadays. Personally, that's what I'd do. I'd also add in some rice hulls though (which will change the amount of water you need to mash with btw), because that's a lot of rye. Maybe .5-1lbs or hulls, Idk, I have never seen a good suggested ratio, I haven't done many beers where I needed rice hulls either, so maybe I just didn't search hard enough. Marcello's used to carry rice hulls, and I think I saw some the last time I was there - about 2 months ago.
Posts: 251
Joined: Tue Dec 11, 2007 10:19 pm
Location: New Iberia, LA

Postby aleguy » Sun Mar 06, 2011 3:54 pm

The mash schedule I provided was done so with certain things in mind: It will reduce the natural gums produced so there will be no need of rice hulls. It will maximize the spicy yeast character that generally is associated with rye beers.
And it will break the proteins down into Free Amino Nitrogens (FANs) to provide high nutrition for yeast and further reduce the risk of a stuck mash.
There is no doubt that great wheat and rye beers can be made with single infusion mashes. However, the chemistry and science involved in the above mash schedule should not be overlooked by anyone wishing to make the best rye and/or wheat beer possible.
Never trust a skinny chef, a sober brewer, or a cat with thumbs!
User avatar
Posts: 2112
Joined: Wed Nov 21, 2007 1:36 pm

Postby jimmiec » Mon Mar 07, 2011 9:56 am

I didn't have any trouble at all with sparging. My rye beer is very cloudy and not sure if the protein rest and such would clear it up. FYI - the decoction (first time) that I did yesterday shot my OG numbers way up (1.072 to 1.096). I can't wait to do a dopplebock with a decoction and see how high I can get the OG.
Posts: 538
Joined: Wed Jul 08, 2009 11:45 am
Location: Lafayette

Postby yeastmeister » Tue Mar 08, 2011 9:00 am

Yep, thats always been my experience with decoctions. Efficiency goes up.
User avatar
Site Admin
Posts: 1303
Joined: Fri Oct 05, 2007 6:41 am
Location: Lafayette, LA

Return to DeadYeast Main Forum

Who is online

Users browsing this forum: No registered users and 0 guests