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Batch 28: Rye Pale Ale

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Original Gravity	Final Gravity	Alcohol By Volume	Mash Efficiency	Primary	Secondary	Keg
1.062	1.014	6.3 %	63 %	56 days	16 days	14 days

rewed on Saturday, December 3rd, 2005

A yeast starter was made on Wednesday, November 30, 2005 for the Wyeast American Ale II yeast with 550 mL of water, 3 oz of Light LME, and 1/2 tsp yeast nutrient. This brew session took longer then expected because of a few problems that occured. The mash was so gummy from the rye malt that it got stuck when trying to sparge. Last time I used 2.5 lbs each of rye and pale malt and had no problems but this slight change to 3 lbs rye and 2 lbs pale caused a stuck mash. I ended up transfering from the 3-gallon mash tun with copper manifold to a 48-qt mash tun with stainless steel braid and batch sparging. I collected enough wort and my efficiency was typical. When it came time to chill, I used a stainless steel scrubber attached to the end of the racking cane to filter out the hops on the way to the heat exchanger. It got clogged in the kettle because of the large amount of hops in this recipe so I ended up just using an ice bath and filtering through a funnel with screen. The ambient temperature for fermentation is 62 in the closet with the help of a 60 watt light bulb to keep it warm. After adding the extract before the boil I reserved 2 quarts of wort and added it at 30 minutes into the boil.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size

Amount	Item	Price
6.00 lb	Light Liquid Malt Extract (8 L)	$9.00
3.00 lb	Weyermann Rye Malt (5 L)	$4.47
2.00 lb	Dingemanns 2-row Pale Malt (2 L)	$2.18
1.25 lb	Briess Caramel Malt (60 L)	$1.44
0.50 lb	Briess Cara-Pils/Dextrine (2 L)	$0.57
0.50 lb	Weyermann Wheat Malt (2 L)	$0.50
1.50 oz	Columbus (Tomahawk) Hops (16.10 %) at 60 min	$1.43
1.50 oz	Mt. Hood Hops (4.00 %) at 60 min (First Wort Hop)	$1.49
1.00 oz	Mt. Hood Hops (4.00 %) at 30 min	$0.99
1.00 oz	Columbus (Tomahawk) Hops (16.10 %) at 10 days (Dry Hop)	$0.95
1.50 oz	Mt. Hood Hops (4.00 %) at 0 min	$1.49
1.00 tsp	Burton Water Salts at 60.0 min	$0.50
1.00 tsp	Irish Moss at 30.0 min	$0.10
1 pkgs	Wyeast Labs American Ale II (1272)	$5.75
		$30.84

Time	Step
4:00 PM	Sanitized equipment
	Heated 2.25 gal strike water to 177 F, preheated mash tun
4:55 PM	Doughed in at 166 F, mashed at 152 F for 60 min, 151 F for 30 min, 149 F for 0 min
	Heated 2.25 gal sparge water to 187 F, preheated hot liquor tank
6:15 PM	Batch sparged 3.5 gal of wort, 1.030 @ 130 F = 1.043 SG, 63% Mash Efficiency
7:15 PM	Boiled, added hops on schedule
8:25 PM	Whirlpooled for 15 min, cooled to 62 F
	Fermented for ? days, 1.062 @ 62 F = 1.062 OG (Estimate: 1.074 OG)
11:15 PM	Cleaned equipment

acked to Secondary on Saturday, January 28th, 2006

After a long period of eight weeks in the primary fermenter the Rye Pale Ale was racked to secondary and dry hopped. I put the hop pellets in the secondary and siphoned the beer on top. I didn't do it on purpose but the long time in primary may help mellow out some of the rye spicyness, we'll see.

egged on Monday, February 13th, 2006

After a little over two weeks in the secondary fermenter at 60 F the Rye Pale Ale was racked into a 5-gallon keg. It went into the kegerator to start carbonating at 11 PSI at 40 F.

Measurements:
1.014 @ 60 F = 1.014 FG
6.3% ABV

asted on Monday, February 27th, 2006

After two weeks carbonating and conditioning this beer is ready for tasting. The spicyness of the rye is still very pronouced and really accentuates the hop bitterness. A little different than the last batch and maybe not as smooth. The stong bitterness makes this a great beer for the hop heads.