The Shiznit Rye Pale Ale All Grain 5 gallon batch Anticipated Stats: 1.051 OG 1.007 FG 5.7% 5 SRM 36 IBU 7lb 2-row 1.5lb Rye Malt 1lb Munich Malt 0.75lb Carapils 0.5lb Honey Malt 0.5oz Columbus (13.4% alpha) - boil 60 min 0.5oz Columbus (13.4% alpha) - boil 10 min 0.5oz El Dorado (11.4% alpha) - boil 10 min 0.5oz El Dorado (11.4% alpha) - flameout 1.0oz Amarillo (8.2% alpha) - flameout 1.0oz El Dorado (11.4% alpha) - dryhop 10 days 1.0oz Amarillo (8.2% alpha) - dryhop 10 days Mash @ 154 for 60 min. Yeast: Safale US-05 Primary: 11 days Secondary: 10 days (with dry hop) Notes: I'm brewing this one this weekend and any feedback would be great, particularly with the hop schedule including ideas for streamlining it. I'm going for tropical, citrus hop notes to compliment the rye, though I'd like to keep it from turning into an IPA.
You would be better off posting this in the homebrewing section if you want feedback. This section (recipes) is for people to post successful recipes, i.e. one they have brewed and had turn out well.
You say you want some tropical, but I don't see any tropical hops. This hop combo should make a good beer regardless. My suggestion is to shift the Amarillo to the 10 or 15 minute slot and put the El Dorado in the 5 minute or flame out slot.
I've yet to break into my El Dorado. Never used the stuff. These guys think that the hop is "tropical." http://brooklynbrewshop.com/themash/hop-of-the-month-el-dorado/ http://www.midwestsupplies.com/us-el-dorado-pellet-hops.html http://www.usahops.org/graphics/File/HGA BCI Reports/Variety Manual 7-24-12.pdf https://bsgcraftbrewing.com/el-dorado-hop What do you get out of the hop?
Thanks for the suggestion re hop schedule! That's an area of my brewing that I'm not always too sure about. I haven't used El Dorado before but I've been intrigued by what people are saying about it and the flavor profile it's supposed to have, and I'm kind of counting on it to yield tropical notes and the Amarillo to provide some grapefruit. Essentially I'm aiming for fruit rather than dank/resinous for this one. 65-67 in primary. Unfortunately, I will be out of town right after I transfer to secondary but plan on keeping the carboy in a room that can stay pretty consistently around 67-68, perhaps a bit lower. Also moving the brew day back to incorporate everyone's feedback, and aim to give it 5-6 days in primary. I'm not sure if the Carapils seems too high, but I decided to bump it up because the projected FG seems pretty darn low.
I originally wanted to say that you could bump up the IBUs. I think that if the beer does hit 1.007 then you'll be glad you had the .75# carapils. My experience with rye is that it's spicy and sweet. That will help carry the low Final Gravity. Mashing at 154 is also a good idea.
Cherry, pear and clean (not dank) potent green hoppyness. Tropical fruit is a dubious marketing claim originally used by the grower and repeated by retailers. I can see how some people could get pineapple instead of pear from it. Pineapple is tropical. El Dorado certainly isn't obviously tropical like Citra. Not even close. But, it is fruity.
Since you are blending hops, it's still possible to get some tropical flavors from the sum of the blend. For example, cherry, pear, orange and lemon blended together might produce a new flavor that tastes like tropical fruit instead of being able to identify the original four ingredient flavors.
Why are you cutting back on the primary by ~ 50% now? My only other comment is that I would up the Rye malt by 5%
Not that it matters much, but I highly doubt this recipe will finish as low as 1.007. Probably closer to 1.01 or maybe a smidge higher Otherwise, I love the use of honey malt, although 1/2 # is a bit heavy handed for some people. I'd also add another oz or two of hops between 5, flameout/whirlpool and dry hop.
BYO just lists it as "candy-like" ha! I'm seeing a bunch of descriptions as tropical, melon, stonefruit etc., the vote may be out but it should be interesting one way or another. I'll keep everyone posted! You're probably right about this, particularly with the 154 mash-in. But in my experience rye gets pretty attenuated, maybe less with rye malt though. I'm gonna up the rye from 1.5 to 2.0 lb. Unfortunately this is due to timing restrictions; I hate the idea of doing this but I will be out of town for the better part of a week and will have to leave the fermenter unattended. I wanted to rack and DH right before I go, which will be 5-6 days into ferm. I might be better off just dry hopping in primary; a little cloudiness never hurt a hoppy Rye PA.
Perfect! Leave it in primary for the original 2 weeks...if it ramps up a little while you are gone, so much the better, if not it's still better than xfering to a secondary at 5-6 days.
Awesome! If you had to choose, would you dry hop before leaving or when I come back? 1) DH into primary after 6 days and kept for 12 days before bottling? 2) DH into primary after 16 days and bottle within a week?
