anyone got a rye pale ale recipie

[dreadskin69]

im sure there is one on here... did a search and cant find one... not sure about the % that should be added. im thinking 60% pale, 20% munich and 20% rye. with possibly williamite, chinnok and centinennial.
what yis recon?

[masterosouffle]

Joe brewed one recently tried it as it was going into secondary yesterday, bloody lovely!
Recipe is here http://thecraftbrewer.info/brew-days-an ... ey-ryback/
Vienna base with 16% rye, personally I'd sub some of the brown for crystal rye, but that's just me

[Clibit]

I recon yor hop spelling has gone arye

Rye Pale Ale:
Batch Size 10 L
OG = 1.050 FG = 1.013
IBU = 58 SRM = 10 ABV = 4.9%
Brewhouse Efficiency (%): 70

1.733 kg Pale Ale Malt (75.02%)
0.231 kg Munich UK (10%)
0.231 kg Rye Malt (10%)
0.115 kg Amber Malt (4.98%)

14.0 g Aurora Leaf (9.3% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
14.0 g Fuggles Leaf (5.7% Alpha) @ 20 Minutes (Boil) (1.4 g/L)
14.0 g East Kent Golding Leaf (6.5% Alpha) @ 10 Minutes (Boil) (1.4 g/L)
14.0 g Cascade Leaf (9.2% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)

[orlando]

I'm a fan of Adnam's Ghost Ship (particularly in cans ) and was given some Adnam's yeast by ovenhiker so came up with this based on what I knew about its recipe. It's not completely accurate as they use some kiwi hops but it will give you a rye element and it turned out lovely.

------------
Amt Name Type # %/IBU
3.750 kg Maris Otter (Crisp) (4.9 EBC) 79.8 %
0.500 kg Crystal Rye Malt (150.0 EBC) 10.6 %
0.250 kg Caramalt (30.0 EBC) 5.3 %
0.200 kg Munich Malt (15.0 EBC) 4.3 %
10.00 g Chinook [14.50 %] - Boil 60.0 min 13.7 IBUs
0.50 tsp Protafloc (Boil 15.0 mins) -
25.00 g Citra Pellets [12.70 %] - Boil 10.0 min 11.9 IBUs
25.00 g Citra Pellets [12.70 %] - Boil 5.0 min 6.6 IBUs
15.00 g Citra [13.70 %] - Steep/Whirlpool 0.0 m 0.0 IBUs
1.0 pkg Adnam's Yeast 10 -
20.00 g Citra Pellets [12.70 %] - Dry Hop 3.0 Da Hop 11 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4.700 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.26 l of water at 73.0 C 65.6 C 60 min

Sparge: Fly sparge with 28.07 l water at 75.6 C

[zgoda]

I prefer dark beers with rye, this thickness blends exceptionally well with roastiness, makes luscious flavours. And with flaked rye you can go as high as 20-25% without stuck sparges.

[Rookie]

The next beer on my schedule is a rye bitter. O G 1.040, IBUs mid 20s
64% pearl pale malt
20% rye malt
9% carastan
7% victory malt
I'll be hopping with first gold and goldings from my back yard.
I'm going to give Mangrove Jack's M-07 yeast a go with this batch.

[alix101]

I've pushed rye to high and ended up with a giant pain in the arse to get out of the mash tun. .. oat husks are a good idea when geting toward 20%... just to be safe.
Although at the nationals this year I came across a 100% rye... I've no idea how that was made... unless you can get an extract..

[Rookie]

I've pushed rye to high and ended up with a giant pain in the arse to get out of the mash tun. .. oat husks are a good idea when geting toward 20%... just to be safe.
Although at the nationals this year I came across a 100% rye... I've no idea how that was made... unless you can get an extract..

A heck of a lot of rice/oat hulls maybe.
Rye extract is starting to show up in some of the home brew shops.

[asd]

I brewed this last week:

0.5 Kg crystal rye (all grains from Simpsons)
1 Kg Munich
2 Kg Wheat Malt
2.5 Kg Maris Otter

10 G Columbus 60 minutes
12.5 G EKG 60 minutes
12.5 EKG 10 minutes
12.5 g EKG 5 minutes
25 G EKG at flameout, and steep for 30 mins

No Irish moss - I ran out.

mash in at 64C, raised to 66 after 30 mins for another 30 mins. temp fell back to 64.

30 litre final volume BIAB

SO4 yeast. Ferment at 20C.

Fantastic dark reddish colour, should be going into Polykeg in next day or two, with a handful of EKG for dry hopping.

[alix101]

Just found some extract. ....I feel a relentless rye coming soon