2020 Rye Pale Ale Beer Recipe | Partial Mash American Pale Ale | Brewer's Friend
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2020 Rye Pale Ale

169 calories 17.7 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 93%
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday January 17th 2021
1.055
1.014
5.4%
50.8
12.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Coopers - Lager kit1.7 kg Lager kit 35 4 36.8%
1.70 kg Coopers - Lager kit1.7 kg Lager kit 35 4 36.8%
0.65 kg Viking - Rye Malt0.65 kg Rye Malt 38 3.2 14.1%
0.25 kg American - Caramel / Crystal 150L0.25 kg Caramel / Crystal 150L 33 150 5.4%
0.30 kg Voyager Craft Malt - Atlas Latrobe0.3 kg Atlas Latrobe 37.6 2.03 6.5%
0.03 kg Viking - Chocolate Light0.025 kg Chocolate Light 32 150 0.5%
4.63 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 15 Boil 60 min 41.39 20%
25 g Columbus25 g Columbus Hops Pellet 15 Hop Stand at 80 °C 20 min 5.05 20%
25 g Chinook25 g Chinook Hops Leaf/Whole 13 Hop Stand at 80 °C 20 min 4.38 20%
25 g Cascade25 g Cascade Hops Pellet 7 Dry Hop (High Krausen) 4 days 20%
25 g Columbus25 g Columbus Hops Pellet 15 Dry Hop (High Krausen) 4 days 20%
125 g / 0.00
 
Yeast
- US05
Amount:
1 Each
Cost:
Attenuation (avg):
%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Higgins, ACT, Australia 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed Sun 17 Jan 2021.
1 tin draught, 1 tin lager. Viking Rye Pale ale specialty grains mix, rye, crystal and chocolate.
Magnum just there as analogue of extract bittering.
1 hour mini mash @65C. 25 min hop stand starting at 70C.
Into fridge, pitched yeast at 22.9C.

started at 17.%, over 5 days ramped to 19C
Mon pm 11 brix. Dry hopped Tues am. Removed dry hops Sat am, flooded with CO2, 7 brix = 1.011 SG.
Packaged Fri 29 Jan.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-02-04 21:25 UTC
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