Recipe appeal to our American Cousins.

[orlando]

If you can haul yourselves away from your Pagan inspired festival (Eostre) for a moment I wonder whether you could furnish me with an American pale ale style beer that uses Rye? I already have a music inspired name for it, see Up Next in the sig.

[smdjoachim]

I'm not American or your cousin but here's mine
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 90.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 6.5 (EBC): 12.8
Bitterness (IBU): 32.7 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Maris Otter Malt (80%)
0.850 kg Rye Malt (17%)
0.100 kg Flaked Oats (2%)
0.050 kg Crystal 90 (1%)

Hop Bill
----------------
15.0 g Cascade Leaf (5.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Columbus Leaf (16% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
15.0 g Cascade Leaf (5.5% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
20.0 g Liberty Leaf (3.6% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
10.0 g Cascade Leaf (5.5% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
20.0 g Liberty Leaf (3.6% Alpha) @ 0 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with WLP041 - Pacific Ale

[orlando]

I'm not American or your cousin but here's mine

Welcome all the same.

I only have Cascade from that list of Americanesque hops but do have Summit, Chinook, Citra and Amarillo to substitute with, what would you do with that? Oh and only 500 g of Rye too.

[Barley Water]

Well I don't have a recipe for you but generally speaking I would say that you could swap out about 1/2 your normal pale base malt for the rye. If you don't use enough you won't get that "rye zip" you are looking for.

[6470zzy]

you could furnish me with an American pale ale style beer that uses Rye?

Rye Pale Ale

19 Litre
4.5 kg Pale ale malt
.45 kg pale crystal malt
.75 kg malted rye
250 gm rice hulls

21 g East Kent Golding 60 min
28 g Challenger 30 min
28 g Challenger 5 min

Mash 75 min @ 67C

S-33 yeast

I brewed this twice back in 1999 according to my book and I have to admit that I don't remember the taste, but it must have been fine since I brewed it twice

Cheers

[6470zzy]

This is a clone of Terrapin Rye PA that took gold at the Great American Beer Festival in 2002. Its a bit more involved than my recipe..see what you think.

Cheers


Recipe: Terrapin Rye Pale Ale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Estimated OG: 1.057 SG
Estimated Color: 8.5 SRM
Estimated IBU: 53.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9 lbs 12.0 ozPale Malt (2 Row) US (2.0 SRM) Grain 70.91 %
1 lbs 4.0 oz Munich 10L (Briess) (10.0 SRM) Grain 9.09 %
1 lbs 4.0 oz Rye Malt (4.7 SRM) Grain 9.09 %
1 lbs Victory Malt (25.0 SRM) Grain 7.27 %
8.0 oz Honey Malt (25.0 SRM) Grain 3.64 %
0.75 oz Magnum [14.00 %] (60 min) Hops 39.2 IBU
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
0.75 oz Fuggles [4.50 %] (30 min) Hops 6.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (20 min) Hops 3.1 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 1.9 IBU
1.00 oz Goldings, East Kent [5.00 %] (3 min) Hops 3.1 IBU
2.00 oz Cascade [5.50 %] (0 min) Hops -
2 Pkgs American Ale (Wyeast Labs #1056) [Starter 2000 Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13.75 lb
----------------------------

[orlando]

Honey malt and Victory malt are new ones on me, anyone know where I can get these as the rest I have or know where I can get it.

[6470zzy]

Honey malt and Victory malt are new ones on me, anyone know where I can get these as the rest I have or know where I can get it.

Victory Malt is Biscuit Malt as far as I am concerned and as for the Honey Malt try using Weyermann Melanoidin.

Cheers

[orlando]

Right, cheers.

[mabrungard]

Use caution with the variety and quantity of crystal and accessory malts in an APA. I've found that 'enhancing' the malt complexity will ultimately take away from the overall impression for the beer. Pale malt with a modest charge of crystal malt is the way to go. Since Rye is not a sweet malt, I'd say that using it as a direct substitution for a portion of the pale malt will be fine.

I just reviewed Denny Conn's (a Bru'n Water beta tester, by the way!) RyePA recipe that I made a few years ago. It uses almost 18% rye malt in the grist. For a 5 gal batch:

9.5 lb Pale
2.5 lb Rye
1 lb Crystal 60L
0.5 lb Carapils
0.5 lb Wheat malt
28 g Mt Hood @ 5.1% First Wort Hop
21 g Columbus @ 12% for 60 min
14 g Mt Hood @5.1% for 30 min
42 g Mt Hood @ 5.1% for 0 min
28 g Columbus Dry hopped
California Ale yeast

You could scale the malt bill down to a PA gravity range. By the way, my notes indicated that the beer was too malty and needed at least another 5 IBU to get a better bittering balance. Still, very tasty!

[far9410]

What does rye give to a beer?

[6470zzy]

What does rye give to a beer?

In modest amounts it would be described as a spiciness I would say.

Cheers