English Rye Pale Ale Homebrew Recipe

Earlier in the year Lee Williams (aka @hoptopia) and I had been talking about brewing a beer together. In May Lee, Stevie Caldarola, and I finally did.  We both wanted to brew something in an english style. I wanted to include rye and Lee wanted to use Northdown hops, so we came up with this recipe.  Unfortunately the Northdown hops were not available when we brewed this, so we substituted Challenger hops instead. As always, please use this recipe and if you brew it, let me know how it turned out and what you might change or what you did change.

Brewing Steps: English Rye Pale Ale
Extra Special/Strong Bitter (English Pale Ale)
Batch Size
(fermenter):
5.00 gal
Brewer: Peter Kennedy, Lee Williams, Stevie Caldarola
Boil Size: 6.43 gal
Boil Time: 60 min
Final Bottling Volume: 5.00 gal
Taste Notes:
- Great flavor after a couple of weeks of conditioning. Really needs a Diacetyl Rest
- bit hazy, maybe a cold crash would have helped or finings
- Good lacing, head retention could be a bit better.
Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 8.41 gal
Mash or Steep Grains
Mash Ingredients


Amt

Name

Type

#

%/IBU
6.4 oz Rice Hulls (0.00 SRM) Adjunct 1 2.8 %
9 lbs Pale 2 Row (3.00 SRM) Grain 2 62.5 %
4 lbs Rye Malt (3.00 SRM) Grain 3 27.8 %
1 lbs Caramel/Crystal Malt – 40L (40.00 SRM) Grain 4 6.9 %
Mash Steps


Name

Description

Step Temperature

Step Time
Protein Rest Add 3.24 gal of water at 134.8 F 122.0 F 30 min
Saccrification Add 2.88 gal of water at 195.6 F 152.0 F 30 min
Mash Out Error: Infusion temperature above boiling. Add more water! 168.0 F 10 min
Fly sparge with 0.13 gal water at 168.0 F
Boil Wort
Add water to achieve boil volume of 6.43 gal
Estimated pre-boil gravity is 1.055 SG
Boil Ingredients


Amt

Name

Type

#

%/IBU
1.50 oz Challenger [7.50 %] – Boil 60.0 min Hop 5 37.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 7 -
1.00 oz Challenger [7.50 %] – Boil 5.0 min Hop 8 4.9 IBUs
1.00 oz Challenger [7.50 %] – Boil 0.0 min Hop 9 0.0 IBUs
Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.064 SG
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.00 gal
Fermentation Ingredients


Amt

Name

Type

#

%/IBU
1.0 pkg British Ale (White Labs #WLP005) [1000.00 ml] Yeast 10 -
Measure Actual Original Gravity _______     (Target: 1.064 SG)
Measure Actual Batch Volume _______     (Target: 5.00 gal)
Fermentation
05/26/2011 – Primary Fermentation (4.00 days at 68.0 F ending at 68.0 F)
05/30/2011 – Secondary Fermentation (7.00 days at 68.0 F ending at 68.0 F)
Dry Hop and Prepare for Bottling/Kegging

Dry Hop/Bottling Ingredients


Amt

Name

Type

#

%/IBU
1.00 oz Challenger [7.50 %] – Dry Hop 3.0 Days Hop 11 0.0 IBUs
Measure Final Gravity: _________  (Estimate: 1.017 SG)
Date Bottled/Kegged: 06/06/2011 – Carbonation: Bottle with 3.78 oz Corn Sugar
Age beer for 28.00 days at 52.0 F
07/04/2011 – Drink and enjoy!
Notes

Mash Temp at 152 deg

Transfer wort from Mash to boil kettle

Transfer wort from Mash to boil kettle

1.5 ounces of Challenger Hops ready for the kettle

Active boil with the hop bag in place

Transfer to the primary fermentor

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2 Responses to “English Rye Pale Ale Homebrew Recipe”

  1. Michael Says:

    So please tell us how it came out, this looks like a promissing recipe

  2. simplybeer Says:

    it was good, I would have added a couple of grams for gypsum to give it more bite.


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