Rye American Pale Ale - Recipe Check

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Joeka101

New Member
Joined
Apr 11, 2017
Messages
3
Reaction score
0
Location
NULL
Hi,

Can I get an opinion on what people think about this recipe I've come up with for a 23l batch. All feedback appreciated and I will be testing it and tweaking it but II jus want to check it sounds "ball park" ok. Thanks!

Batch Size: 23.00 l
Colour: 25.9 EBC
Bitterness: 39.5 IBUs Boil Time: 60 min
Est OG: 1.052 (12.8° P)
Est FG: 1.013 SG (3.3° P) Fermentation: Ale, Two Stage
ABV: 5.1%


Ingredients

Malt
3.50 kg Pale Malt (2 Row) UK (5.9 EBC)
500.0 g Caramel/Crystal Malt -120L (236.4 EBC)
250.0 g Munich Malt (17.7 EBC)
750.0 g Rye Malt (9.3 EBC)
250.0 g Wheat Malt (3.9 EBC)

Hops
20.0 g Magnum [10.5%] - Boil 60 min
20.0 g Cascade [8.0%] - Boil 20 min
25.0 g Cascade [8.0%] - Boil 10 min
0.25 tsp Irish Moss (Boil 10 min)
25.0 g Amarillo Gold [9.0%] - Boil 0 min
1 pkgs Safale American US05
15.0 g Amarillo Gold [9.0%] - Dry Hop 10 days
15.0 g Citra [12.0%] - Dry Hop 10 days

Cheers!
Joe
 
Hi,

Can I get an opinion on what people think about this recipe I've come up with for a 23l batch. All feedback appreciated and I will be testing it and tweaking it but II jus want to check it sounds "ball park" ok. Thanks!

Batch Size: 23.00 l
Colour: 25.9 EBC
Bitterness: 39.5 IBUs Boil Time: 60 min
Est OG: 1.052 (12.8° P)
Est FG: 1.013 SG (3.3° P) Fermentation: Ale, Two Stage
ABV: 5.1%


Ingredients

Malt
3.50 kg Pale Malt (2 Row) UK (5.9 EBC)
500.0 g Caramel/Crystal Malt -120L (236.4 EBC)
250.0 g Munich Malt (17.7 EBC)
750.0 g Rye Malt (9.3 EBC)
250.0 g Wheat Malt (3.9 EBC)

Hops
20.0 g Magnum [10.5%] - Boil 60 min
20.0 g Cascade [8.0%] - Boil 20 min
25.0 g Cascade [8.0%] - Boil 10 min
0.25 tsp Irish Moss (Boil 10 min)
25.0 g Amarillo Gold [9.0%] - Boil 0 min
1 pkgs Safale American US05
15.0 g Amarillo Gold [9.0%] - Dry Hop 10 days
15.0 g Citra [12.0%] - Dry Hop 10 days

Cheers!
Joe

Hey joe, my thoughts / suggestions are :

a) you want a OG IBU ratio of about 0.6 - 0.7 your a bit low. Plus that ratio needs to balance with the rest of your malt and hop bill. b) as a guide you don’t ever want to exceed 10% - 15% of your grain bill as rye. Plus if your in that higher end you should really consider using rice hulls or something similar to aid the sparge.
c) 500g of 120L crystal will be a bit “chewy” to say the least. Are you looking for a heavy toffee like malt character? That is a allot of dark crystal.
d) what beer are you trying to clone or at least make a beer to be like?

It’s a good first stab but the crystal and rye malt type and percentages are a bit out of whack.

As a guide to when I am developing recipes I have to be able to answer why each malt and hop is in a recipe. Ask questions and research What it’s going to add to the beer and how that relates to the ingredients character notes (crystal 120 is very dark/toffee like) and then always think that simplicity is best.

Hope that helps.


Sent from my iPad using Tapatalk
 
I'd get rid of the 20min hop addition as you'll get very little flavour/aroma out of this - add them at flame out or dry hop instead, and adjust the 60min addition to end up with the same IBUs.
 
From my limited knowledge I would go for 250g max of a lighter crystal and dry hop with at least 50g of hops.
 
I like the look of your recipe, but I do agree with Hoddy (Mostly) :D

I won't comment on hops as its all a bit new fangled for me. I like to go against the grain sometimes with excepted wisdom when brewing, so bare that in mind!...

If it were me, I'd up the pale malt a bit and reduce the crystal malt, something like this...

4000g Pale Malt (72.7%)
250g Crystal Malt (4.5%)
250g Munich Malt (4.5%)
750g Rye Malt (13.6%)
250g Wheat Malt (4.5%)

As for the rye malt, my maximum parameters are up to 20% for ales and up to 50% for rye beer. But anything over 10% you may need assistance when mashing... i.e. rice hulls.
 
I would up the rye to 1kg and cut back the crystal to 300g and use lighter crystal. I wouldn't cut the crystal much more than that because you need it to balance out the rye. Ditch the 20min and get the right OG:BU, then up the dry hop. A lot, at least four times. Hop combo looks great. :thumb:
 
I am working on a similar recipe right now.
 

Attachments

  • American Rye IPA.PNG
    American Rye IPA.PNG
    189.4 KB · Views: 76
Also what yeast are you using? If it's US05 or CML US Pale Ale Yeast it will finish lower than 1.013.
 
Looks like a really nice recipe. Wonder if you need quite as much cara / crystal malts? Don't let anyone tell you that's too much rye malt though, it isn't....
I did wonder that, I was not sure how much sweetness the crystal rye would impart.
Also I know you can go a bit heavier on the crystal when using rye to counter balance it's spicy dryness.
Still much to learn.
 
I'm following this thread with a lot of interest as I intend doing a Rye PA next.
I'll only be making a 4 litre batch along the lines of 75% Pale Malt
20% Rye Malt
5% Crystal
Hops I'm not sure of yet.
Will I need rice hulls for a small batch of only 4 litres to prevent a stuck sparge?

Over to you knowledgeable folks :thumb1:
 

Latest posts

Back
Top