First Post-School Brewday: Rye Pale Ale

May 7, 2011

Today I was able to finally fit in my first brewday since getting back from Siebel. Since summer is on the way, I wanted to make a beer that would be appropriate for warmer weather. The rye pale ale and rye IPA I made last year were both pretty good, so I sort of took bits and pieces from those two recipes and put together a new rye pale ale.

Everything went pretty smoothly during the brew. I managed ~90% efficiency once again, which is awesome. The only worry I have is the yeast. The yeast pack I got was three months old and was slow to start in the starter I made. It managed to ferment the starter fine, but I’m going to keep a close eye on this one.

Rye Pale Ale

Boil Volume: 8.20 Gallons

Batch Volume: 6.80 Gallons

Fermenter Volume: 5.30 Gallons

Gravity: 1.060

Efficiency: 90%

Malt:

  • 10.00 lb UK Pale Malt
  • 3.00 lb Rye Malt
  • 0.50 lb Munich Malt
Hops:
  • 0.75 oz Columbus (First Wort, 13.2% Alpha Acid)
  • 0.50 oz Cascade (Boil for 20 minutes, 5.4% Alpha Acid)
  • 0.50 oz Simcoe (Boil for 20 minutes, 12.2% Alpha Acid)
  • 1.00 oz Simcoe (Boil for 10 minutes)
  • 0.50 oz Cascade (End of Boil)
  • 0.50 oz Simcoe (End of Boil)
  • 0.50 oz Cascade (Dry Hop for 7 days)
  • 0.50 oz Simcoe (Dry Hop for 7 days)
  • 1.00 oz Simcoe (Dry Hop for 3 days)
Mash:
  • Mash-in with 4.25 gallons at 161F
  • Mash for 75 minutes at 150F
  • Sparge with 6.35 gallons at 170F
Yeast:
  • Northwest Ale Yeast (1332)
Water Additions:
  • 10 gm Gypsum
  • 4 gm Calcium Chloride
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One Response to “First Post-School Brewday: Rye Pale Ale”

  1. Bill Says:

    That’s going to be a juicy rye!


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