Rye Pale Ale

[astx813]

My friend Andrew and I are planning to brew another batch of our Rye Pale Ale, so we figured we'd post the recipe here for feedback. I brought a growler of the first batch to the meeting this week, so if you got a taste of that, that's what I'm trying to tweak. That batch was an extract brew (3.3# Amber LME, 4.5# Pale DME instead of the American), but this time we're going all-grain:

9.00# American 2-row
1.25# Munich Malt
1.25# Rye Malt
1.00# Vienna Malt
0.50# Honey Malt

This beer also called for more hops than anything we'd brewed yet. 6 additions, plus dry-hopping

.75oz Magnum (60 min)
.75oz Fuggles (30 min)
.50oz East Kent Goldings (20 min)
.50oz East Kent Goldings (10 min)
.50oz East Kent Goldings (3 min)
2 oz Cascade (flame out)
1 oz Amarillo (dry hop 10 days)

We lost a lot of volume in the boil the first time (happens to us a lot. Think I'm having trouble keeping the boil from getting too vigorous) and ended up at 1.066 instead of the 1.057 we were expecting. Ended up around 7.3% abv, and at least one person was picking up on the heat.

[l1chris]

How did this turn out?

I used Chuck Collis' recipe from earlier in this forum titled Rye Ale, I believe. It's basically Pale Ale Malt with lots of Willamette and Cascade blends. It was delicious at the meeting he brought it at probably a year ago and mine ended up pretty darn tasty too! Thanks Chuck!!

[turkeyjerky214]

Here's the one I brewed a few weeks ago. Keezer is still out of commission so I haven't tasted it yet, but I've read good stuff about the recipe.

Loggerhead Rye Ale
10-A American Pale Ale
Author: Terrapin Brewing Co.



Size: 5.5 gal
Efficiency: 82.0%
Attenuation: 75.0%
Calories: 197.75 kcal per 12.0 fl oz

Original Gravity: 1.059 (1.045 - 1.060)
|=======================#========|
Terminal Gravity: 1.015 (1.010 - 1.015)
|=======================#========|
Color: 9.55 (5.0 - 14.0)
|================#===============|
Alcohol: 5.84% (4.5% - 6.2%)
|====================#===========|
Bitterness: 36.2 (30.0 - 45.0)
|==============#=================|

Ingredients:
8.5 lb 2-Row Brewers Malt
1 lb Munich 10L Malt
1 lb Rye Malt
.75 lb Belgian Biscuit
.25 lb Honey Malt
0.34 oz Magnum (17%) - added during boil, boiled 60 min
1 oz Fuggle (4.75%) - added during boil, boiled 30 min
.5 oz East Kent Goldings (5.0%) - added during boil, boiled 20 min
1.0 ea WYeast 1056 American Ale™

Notes
Mash @ 154º

[RobertHSmith]

Chip,

That's very similar to the one I posted a while ago. That recipe won more than one award, feel free to adjust your grain bill to match
http://www.stlbrews.org/phpbb2/viewtopic.php?t=2363

If the wort gravity winds up too high, add some boiled then cooled water afterwards to dilute it.

I would up your dry hop amount to 2 oz and not leave it in for more than 7 days. 5 days would be better. Otherwise your risking getting grassy attributes from the hops.