Achin’ Dave Pale Rye Ale

from Crescent City Mike

OG – 1.052   FG – 1.005    SRM – 4.23   IBU – 24    ABV – 6.14%
80% brewhouse efficiency

  • 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    Sodium – 33 Chloride – 66    Sulfate – 54
Alkalinity as CaCO3 – 96

3 gal. mash water @ 145o – add grist to settle at 137o for 30 min.
Raise to 145o – rest for 30 min.
Raise to 156o – rest overnight
Raise to 172o – rest for 10 min.

Sparge SLOWLY with 5.5 gal. @172o  (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  @ 70o
Bottle or keg to 2.5 vol.

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.

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