December 18, 2018 - Rye PA

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PMackie
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Name: Paul MacKinnon
Location: Sackvegas

December 18, 2018 - Rye PA

Post by PMackie » Mon Nov 05, 2018 4:18 pm

All Rye'lled Up
BJCP Style Guide 18B? - Rye Pale Ale

Batch size 21 L
Boil time 60 min
Equipment: Robobrew - Version III
OG: 1.052
Est. FG:
Est. ABV: 5.5 %

Grain

4.26 kg - Pale Malt (2 - Row) - 71.2%
0.30KG - Victory Malt - 5%
0.60 kg - Rye Malt - 10%
0.60 kg - Munich Malt - 10 %
0.22 kg - Honey Malt - 3.7%
Rice hulls - 3 - 4 handfuls

Heat 21.21 L of water to strike temp of 71.4 C and then add grains to maintain a mash temp of 66.7 C for 75 mins. Mash out to 75.6 C over 10 mins.
Recirculate gently throughout mash
Sprage with 12.80 L of cold water
Collect 28 liters of wort

Bring to Boil and Address:

14 g Simcoe (13% aa) - boil for 60 mins
14 g Simcoe (13% aa) - Boil for 30 mins
14 g Centennial (10% aa) - Boil for 20 mins
Whirlflock added 15 mins
14 g Centennial (10% aa) - Boil for 10
17 g Cascade (5.50% aa) - Boil for 5

Cool to pitching temp

Oxygenate wort and pitch yeast starter of San Diego Super Yeast(WLP090) and ferment for 14 days at 18C

Dry hop additions:
Add
35 g of Amarillo (9.1% aa) on day 5 of fermentation

Will Bottle Condition as per recommendation. Usually would keg and carb.
Hope everyone likes it, first year doing this and bottle conditioning this beer. It's been a hit on keg in my house.
Enjoy!
Kegged: Cadbeery Milk Chocolate Stout, Mack Daddy Pale Ale, The Great Trumpkin Ale
Fermenting: BS Comp Hefe
On deck: Brewnosers Advent Beer
In the hole:: Red/ESB Ale, Brown Ale

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