Stoopsitters Brewing BrewBlog > BrewBlogs > Rye Pale Ale [American Pale Ale]

BrewBlog: Rye Pale Ale

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Brewer:

Dustin Zastera

Brew Date:

December 21, 2015

Yield:

5.5 gallons

Color (SRM/EBC):

8.4/16.5

Bitterness (Calc):

40.6 IBU (Tinseth)

BU/GU:

0.99

Calories:

134 (12 ounces)

ABV:

4.3%

ABW:

3.3%

Batch No:	130
OG:	1.041
OG (Plato):	10.23° P
Target OG:	1.045
FG:	1.009
FG (Plato):	2.31° P
Target FG:	1.011
Real Extract:	3.74° P
App. Atten.:	77.5%
Real Atten.:	63.5%

General Information

Method:	All Grain

Method:

All Grain

12/21/2015 - Filled the kettle to the top of the top rivet. Boil aborted soon after starting to take Drew to the clinic. Full boil time restarted 3 hours later. Boil proceeded as normal, though not vigorous enough. The result is 5.5 gallons into the primary.

12/22/2015 - Fermentation started in less than 20 hours. Proceeding at 66F.

12/24/2015 - Krausen completely collapsed. I'll wait a few days to transfer in order to accommodate the Gout Stout.

12/28/2015 - Transferred to secondary for clarification.

1/11/2016 - Kegged.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

7.00 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

82.4% of grist

0.70 pounds

DIY Brown Malt

Color (L):

60 °L

Info/Use:

Procedure taken from:

http://homebrewingadventures.blogspot.com/2008/09/making-brown-malt.html

This malt was dried at 225F for 30 minutes, then roasted at 300F for 30 minutes, continuing to 350F for 15 minutes.

8.2% of grist

0.30 pounds

Weyermann CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

3.5% of grist

0.50 pounds

American Rye Malt

Color (L):	3.7 °L
Info/Use:	Not provided.

5.9% of grist

8.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.5 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	8.5 pounds
Grain Absorbtion:	1.8 gallons
Total Water Needed:	8.8 gallons	6.5 gallons (runoff) + 1.8 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	2.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6 gallons	8.8 gallons (total water) – 2.8 gallons (mash water)

)

100% of grist

Hops

0.64 ounces

Target

Region:	United Kingdom
AAU Range:	10 - 12%
Notes:	Accounts for 40% of United Kingdom hop production.
Typical Use:	Bittering, aroma.
Substitution:	Northdown, Progress
Example:	Ale, Lager; Young's Special London Ale

10% Pellets @ 60 minutes
Type: Bittering
Use: First Wort

6.4 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7% Pellets @ 20 minutes
Type: Flavor
Use: Boil

7 AAUs

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

7 AAUs

2.64 ounces

Total Hop Weight

20.4 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Nottingham
Manufacturer:	Danstar
Type:	Ale
Flocculation:	High
Attenuation:	75%
Temperature Range:	57–70°F
Amount:	12 gr

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Infuse with 11 quarts at 169F to rest at 154F for one hour (1.29). Infuse with 9 quarts at 193F to mash out (2.35). Lauter with 12 quarts at 170F to collect 7 gallons.

Infuse with 11 quarts at 169F to rest at 154F for one hour (1.29).

Infuse with 9 quarts at 193F to mash out (2.35).

Lauter with 12 quarts at 170F to collect 7 gallons.

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