Pablo's Rye Pale

[Beer-lord]

I plan on brewing something like this Saturday but it's that time of year when I hope to brew every 3 weeks or so. Gotta take advantage of this time of year.
As always, I appreciate any and all comments. I'm trying to make a low ABV but tasty beer with some decent mouthfeel using what I have in stock.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Pablo's Rye Pale
Brewer: Paul
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.75 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.052 SG
Estimated Color: 5.8 SRM
Estimated IBU: 50.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
7 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 61.7 %
2 lbs Rye Malt (4.7 SRM) Grain 2 17.0 %
2 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3 17.0 %
8.0 oz Victory Malt (25.0 SRM) Grain 4 4.3 %
2.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 5 42.2 IBUs
1.00 oz Azacca [12.20 %] - Boil 5.0 min Hop 6 7.9 IBUs
1.00 oz Cascade [7.20 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 8 -
2.00 oz Equinox (HBC 366) [15.00 %] - Dry Hop 7. Hop 9 0.0 IBUs
1.00 oz Azacca [12.20 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
1.00 oz Cascade [7.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 11 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 30.44 qt of water at 162.5 F 153.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

[John Sand]

I have a good rye pale in the bucket right now. Partial mash, munich, rye, honey malt, flaked rye, centennial, simcoe and cascade.

[Beer-lord]

John, you reminded my about the honey malt......thanks! Great idea, it goes great with rye. I've reduced the 2 row by 4 oz and added 4 oz of honey malt. Not a huge change but subtle enough to make a difference. Plus I have more of it here than I can use for awhile.

[John Sand]

Glad to help. The recipe I use calls for quite a lot, one pound. Many call that too much, though it fits the 10% limit prescribed. In practice, the beer is a hit.

[Beer-lord]

I've not used it more than 8 oz and then I felt that was too much. At that amount, to me, it starts to give me a weird taste that I'm not happy with but I guess the amount and type of other grains will also make a huge difference.
For my taste, in small amounts, it adds a bit of complexity but I also think the type of grains I used with it helps.
I'll let you know how it turns out. I like almost anything with rye in it and have kept the IBU's lower than normal for me so that I can enjoy the rye a bit more this time.

[John Sand]

I am interested. I've enjoyed this recipe before, but felt it could use more rye flavor. I've got one pound each of flaked rye and rye malt. I also used LME this time to save time.
Last time I made a rye pale it took a while to mellow, but I'm not sure that one had honey malt in it.

[Beer-lord]

She's done! Other than burning my foot with some hot wort, the day went splendid.
I often use flaked rye with rye malt and like the flaked more than the regular rye. I find it a bit spicier and it goes very well with Citra, Simcoe, and Columbus hops. I didn't have any at home and have been trying to use some of my older specialty malts instead of buying more stuff for now. So this recipe was based on what I had.
I do agree that I never seem to get enough of the rye flavor but have hesitated to use more than 30% rye and keep it between 15-20% on most of my beers. But, I have plated with a recipe using lots more and may try that late summer for a fall beer.
I do find that rye beers come into their own after about 6 weeks.
Lastly, I did make one change in this recipe and I took 1/2 oz of the 15 minute Simcoe and added it at 45 minutes to give it a bit more bitterness which I think works best with the rye. Why not play around, right?

[John Sand]

Mine subbed Cascade for Centennial, as I unexpectedly ran out.
I guess that IIPA used them all up!

[Beer-lord]

Finally kegged this last night. It sat longer because I brewed a DKN a week later and I cold crashed together.
Nothing spectacular in the early pre-keg taste but so far, I taste no green pepper from the 2 oz of Equinox dry hop. I let some warm as well and still noted nothing odd.
Will know more in a week or so but damn if the timing wasn't shyte. Just started to keg when the cable guy showed up (without calling first) and I gave him a hard time because of a number of reasons (only some were his fault) but I made him wait while I quickly finished filling the keg and he seemed to be curious though didn't ask any questions since I reamed him for his quick excuses when he arrived.
Bottom line: internet works and beer is kegged so I'll call that a win.

[John Sand]

Keep us posted. Mine has been in the bucket for a month, I've been home for a week, it's ready to keg. But I'll still wait for my sweetheart to be out of the house. That way she won't stress herself or me.
I also have 2.5gal of crystal rye in a keg ready to go when I have space.