BeerBorg

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
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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
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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

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

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.

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.

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.

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.

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?

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

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.

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.