So the recipe I’m really enjoying right now from a local commercial brewery is made up of…
Grains
-80% 2-Row
-15% Rye
-5% Melanoidin
Hops
-Magnum (Bittering)
-Citra
-Centennial
My question is the 15% rye typical of a rye pale ale?
Secondly, any advice on how to schedule the hops and in what rough amount?
1/ If you’re liking this brewery’s beer, then leave the grist % as is.
2/ I’d add 30 IBU Magnum - 60 min.
Then add 15 IBUs total of a mixture of Citra and Centennial, spread from 10 minutes to 0 minutes,ie., add some at 10 mins, 5 mins, 0 mins. Use software to figure IBUs.
Then dry hop 2 - 2.5 oz more of the mixture for 7 days, room temp.
Thanks Jon!
Anytime ! Some brewers use more rye (in some beers), but you like this beer, and using a higher amount of rye can lead to a stuck runoff. I say go with what tastes good to you. This’ll be good.
Yeah I thought it was a low % as I couldn’t make out a lot of rye taste in this beer. Although I have little to no experience drinking rye beers.
Rye is interesting. I don’t mind a little like in your recipe, but I’m not a fan when it completely dominates. IIRC, sam adams has a seasonal Rye that I didn’t care for.
IMO, 15% rye is about as low as you can go and still detect the rye. I’ve gone as high as 40%.
Does flaked rye lend a softer impact? The last time I used rye malt, it didn’t seem to get milled very well and my efficiency suffered. I have considered using flaked next time around.
My 2 cents… 15% is a pretty good number. I’m drinking a Rye IPA right now with 15% (3 of that 15 is chocolate rye) and I’m thinking about cutting it back a touch for the next iteration of it. Maybe I’ll stick with that total percentage but replace the 3% of chocolate rye with straight rye.
IMO, flaked rye doesn’t have the same, or as much, flavor as malted rye.
Just a follow up, I’ve got (what I think) is a very close recipe compared to the ABV and IBU’s of the commercial recipe.
Any guess where I should aim for the mash temp. on this?
152-153F is hard to beat most times.
what yeast you using-US-05? depending on yeast i’ve mashed in anywhere from 150-153F with FG of 1.008-1.012
Yeah, yeast definitely factors in - I pretty much always use 1056 for APA and AIPA. And the amount of crystal I use is also a factor in my mash temp. 5-6% crystal, I’ll mash APA most often @ 152-153F. 7% crystal I usually mash @ 150-151F.
WLP 001
John,
Based on your above dry hop recommendations of 2 ounces…what would you recommend for this same recipe but in a 5 gallon batch? Scaling the recipe in Beersmith has bumped it up to 1.67 ounces each.
Was the recipe for 3 gallons ? If so, more like 3.5 oz dry hops for 5 gallons would be good.
Yes, the original recipe was 3 gallons. 3.5 ounces sounds about right as scaling the recipe calls for just shy of that. Thanks again.