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Rye Pale Ale

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 1, 2017

Specifics
Style: American 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%
BJCP Style Info: American Pale Ale
O.G.: 1.045 - 1.060
F.G.: 1.010 - 1.015
ABV: 4.5 - 6.0%
Bitterness: 30 - 45 IBUs
Color: 5 - 14 SRM
Info: 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.

General Information
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.

Malts and Grains
7.00 pounds Rahr Pale Malt (2-Row) 82.4% of grist
0.70 pounds DIY Brown Malt 8.2% of grist
0.30 pounds Weyermann CaraMunich Malt II 3.5% of grist
0.50 pounds American Rye Malt 5.9% of grist
8.50 pounds Total Grain Weight 100% of grist
Hops
0.64 ounces Target 10% Pellets @ 60 minutes
Type: Bittering
Use: First Wort
6.4 AAUs
1.00 ounces Cascade 7% Pellets @ 20 minutes
Type: Flavor
Use: Boil
7 AAUs
1.00 ounces Cascade 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
Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 12 gr
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.

Rye Pale Ale
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 2.8  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.5  
Post-Boil Amount: 5.5  
Boil Time: 60  
Original Gravity: 1.041 / 10.2° P  
     
     
     
     
Brew Day Notes
 

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