Achin’ Dave Pale Rye Ale

OG – 1.052   FG – 1.005    80% brewhouse efficiency

SRM – 4.23   IBU – 24    ABV – 6.14%

• 2 Row malt  4# 4 oz.
• Malted Rye  3#
• Pale Wheat malt  10 oz.
• Ger. Pale Munich  10 oz.
• Flaked Barley  8 oz.
• Add 8 oz. rice hulls if you are subject to stuck sparges.

Filter all water to remove chloramines and add:

CaCl₂ – 7.7 grains in mash; 14.1 grains in sparge  (0.5 gm. / 0.9 gm.)

Kosher Salt – 4.6 grains in mash; 8.4 grains in sparge (0.3 gm. / 0.55 gm.)

Lactic acid 88% – 1.8 ml in mash; 2.9 ml in sparge

Final water chemistry should be:

Calcium – 50    Magnesium – 12    Alkalinity as CaCO₃ – 96    Sodium – 33

Chloride – 66    Sulfate – 54

3 gal. mash water @ 145^o – add grist to settle at 137^o for 30 min.

                    Raise to 145^o – rest for 30 min.

                    Raise to 156^o – rest overnight

                    Raise to 172^o – rest for 10 min.

Sparge SLOWLY with 5.5 gal. @172^o  (I take about 90 min. – water treated to 5.7 pH) 

Boil for 90 min.

0.5 oz. N. Brewer leaf @ 8.4% as FWH

0.5 oz. Tradition leaf @ 4.3% for 60 min.

0.5 oz. Tradition leaf @ 4.3% for 5 min.

Large pinch of Irish Moss last 10 min. of boil.

Deliver 5.25 gal. to primary, oxygenate with 1 liter O₂ and pitch US-05 yeast

Ferment  @ 70^o

I’ve brewed with malted and unmalted Rye for nearly twenty years and can say with some confidence that if you aren’t using at least 20% Rye in your recipe, you’re wasting your time.