Homebrew Recipe: Belgian Rye Pale Ale

Spring must be around the corner, because all I want are hop heavy IPA’s and Pale Ales.  That will quickly fade once it starts to get hot out, but until then here is another hop forward recipe!  Also, besides wanting to make another hop forward beer I also wanted to use the 6 oz of Cascade Hops that I grew over the summer, so the AA on the hops is purely a guess.

Batch Size: 6.00 gal (to adjust for dry hopping)
Boil Size: 8.08 gal
Boil Time: 60 min

Create Yeast Starter:
800ml yeast starter Belgian Abbey Ale (White Labs #WLP530)

Grist:
1.00 lb    Rice Hulls (0.0 SRM)
5.00 lb    Pale Malt (2 Row) US (2.0 SRM)
5.00 lb    Rye Malt (4.7 SRM)
2.00 lb    Maris Otter (4.0 SRM)
1.00 lb    Caramel/Crystal Malt – 10L (10.0 SRM)
1.00 lb    Special B Malt (180.0 SRM)

Pouring grain into mash tun.

Hit Saccrification temp of 152

Sparging the mash

Mash:
30 min    Protein Rest    Add 13.50 qt of water at 132.1 F    122.0 F
45 min    Saccrification    Add 12.00 qt of water at 192.6 F    152.0 F
10 min    Mash Out    Add 10.50 qt of water at 211.0 F    168.0 F

First Wort Hops:
1.00 oz    Cascade [5.00 %] (60 min) (First Wort Hop)

First Wort Hops addition

Adding homegrown hops to boil. Don't they look good?

Boil:
Estimated pre-boil gravity is 1.047

60 min    1.00 oz    Cascade [5.00 %]
30 min    0.50 oz    Cascade [5.00 %]
20 min    0.50 oz    Cascade [5.00 %]
10 min    0.50 oz    Cascade [5.00 %]
5 min    0.50 oz    Cascade [5.00 %]

Wort Chiller cooling down the wort

Run off from the Wort Chiller melting the snow (I also no know where my extra propane tank is buried under a mountain of snow)

Measuring the Orginal Gravity (off by 2pts)

Fermentation:
Original Gravity: 1.056
Final Gravity: 1.012

Secondary:
1.00 oz    Cascade [5.00 %] (Dry Hop 7 days)

bit of a foam over...