[Beer Name] Rye Pale Ale [Beer Style] Experimental [Brew Type] All Grain [Batch Size] 5.5 Gallons [OG] 1.060 [FG] 1.015 [ABV] 5.8% [SRM] 13 [IBU] 43 [Efficiency Target] 75% [Grain Bill] 5 lbs 2 Row 5 lbs Rye Malt 8oz 60L 8oz Special Roast 4oz Chocolate Rye [Hop Bill] 1 oz Nugget 60 minutes .5 oz Mt Hood 10 minutes .5 oz Mt Hood 30 minute whirlpool [Yeast] 1056 or similar [Water] TBD [Process] Mash Temp 150f 60 minute boil [Other Notes] Will be aged on hickory chips Thoughts?
Looks okay to me. But what are your goals? i.e. what do you want the beer to taste like? Also, I would add Rice Hulls to the mash (or just before lautering) to avoid a stuck sparge. Rye Malt can be pretty sticky. Also, not sure I would age any relatively low gravity pale ale. Time is not your friend for hop flavor/aroma.
Definitely going to notice the Rye in that one. I should think the roasted malts would take it out of the "Pale" category, though. Maybe it's more of an American Amber Ale? When I use Rye I generally use both flaked and malt. The flaked is dead easy to use, and adds a nice spicy rye flavor. Just a consideration.
The goal is a stronger than average rye ale without crossing over to IPA territory. I don't want the beer to bee very hoppy. Just clean rye flavor with earthy, spicy, herbal hop notes. Maybe a litttle dry hop should be in order. Yes, I always plan on 1/2 lbs of rice hulls to any rye beer. I leave them out of discussions as they typically do not add to the discussion. 1.060 is not what I would call a low gravity beer. As a side note, I have an English homebrew book that describes the IPA recipe at 1.065 as strong enough to pickle a dog. Besides, it will only "age" for a couple of weeks on hickory. The chocolate rye is in there for color and will be added as a tincture near the end of the boil. I could use blackprinz or midnight wheat but I felt like keeping the rye theme going. Besides, adding roast to a pale ale makes it a brown ale. Extra caramel and lower hops make it an amber, IIRC. I have been going back and forth on swapping out 1 lbs of rye malt for flaked. It should also help with head retention and body. Dan
That's what I drink now "Hermann Hesse Rye Pale Ale" To handle stuck sparge I use mash bag inside the cooler, during sparge. When it happen I pull the the bag up gently "1/2 up and everything start running. 4 lbs Pale Malt (2 Row) 3 lbs Munich Malt 1 lbs Rye Malt (9.5%) 1 lbs Victory Malt 12 oz Caramel/Crystal Malt - 60L 8 oz Honey Malt 4 oz Oats, Flaked 0.5 oz Magnum @ 600 min 0.5 oz Goldings @ 20 min 0.5 oz Fuggles @ 5 min 1 oz Cascade @ flame out Wyeast 1056
