rye pale ale recipe

[jimmiec]

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

Ingredients:
------------
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

[thebuddrik]

OHH, COOL, Thanks!!

[avatar]

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.
Greg

[aleguy]

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.

[alms66]

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.

[aleguy]

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.

[jimmiec]

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.

[yeastmeister]

Yep, thats always been my experience with decoctions. Efficiency goes up.