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Author Topic: RyePA  (Read 2263 times)

Offline jamie_savoie

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RyePA
« on: January 27, 2014, 08:40:00 AM »
Recipe Specifications
--------------------
Batch Size (Gal): 12.00
Total Grain (Lbs): 25.00
Estimated OG: 1.053
Anticipated SRM: 6.9
Anticipated IBU: 44.5 IBUs
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain
------
72.0% (18 lbs) - 2 Row
20.0% (5 lbs) - Rye malt
7.0% (1.75 lbs) - Cara 40
1.0% (4 oz) - Acid Malt

Hops
------
1.50 oz Cascade @ 60 min
1.00 oz Chinook @ 30 min
0.50 oz Cascade @ 15 min
0.50 oz Chinook @ 15 min
0.75 oz Cascade @ 0 min
0.75 oz Chinook @ 0 min

Yeast
------
6gal -> Mangrove Jack's M44 US West Coast
6gal -> US05

Mash Schedule
--------------
Sacch Rest - 60 min @ 153F

Offline Al-Loves-Wine

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Re: RyePA
« Reply #1 on: January 27, 2014, 01:35:40 PM »
Rye PA's are my new favorite beer! :P


How do you like the Mangrove yeast Jamie, I've read great reviews on it, so wanna pick some up here in the future.

Offline jamie_savoie

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Re: RyePA
« Reply #2 on: January 27, 2014, 02:09:57 PM »
I really like M44 so far, reminds me of wlp090.  I need more testing but this might become my new US05.  M20 was just ok, I still prefer wy3068.  M03 was pretty good; I liked it better than 1728 in a scottish.  M84 is still fermenting and will only know in a couple of months.  Havenít used M27 yet but itís the equivalent of wy3711 (or also danstar belle saison)

Offline Al-Loves-Wine

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Re: RyePA
« Reply #3 on: January 27, 2014, 08:14:07 PM »
Sounds good, the M44 was the one I wanted to try. I'm still on my first beer with the 3068, that yeast definitely needs some bottle condition time. First bottle I had at 10 days, it was super peppery/clove tasting with the occasional hint of banana in there. Now that it has had more time the clove has started to settle a bit and coming into its own.

Offline jamie_savoie

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Re: RyePA
« Reply #4 on: January 28, 2014, 08:20:32 AM »
One thing to note with mangrove is theyíre slow to start I found

An old German rule of thumb was that the pitching temperature + the fermentation temperature should = 30C  (ex: pitch @ 12, ferment @ 18)


Offline Waterlogged

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Re: RyePA
« Reply #5 on: May 27, 2014, 09:34:17 PM »
How did this turn out Jamie? I want to brew it this weekend.
Fermenting: Air
On Tap: Hoppy Porter
Bottled:  Air

Offline jamie_savoie

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Re: RyePA
« Reply #6 on: May 28, 2014, 08:18:33 AM »
It was great and the keg went quickly.  But if f I were to brew it again, the adjustment I would do is to mash higher or add 4-5% carapils and maybe more finishing hops or add dry hops

Offline Waterlogged

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Re: RyePA
« Reply #7 on: May 28, 2014, 09:36:37 AM »
Thanks Jamie, I will factor in those changes.  Say 0.75 oz each of cascade and chinook for a week to dryhop, 158 degree sacch rest.
Fermenting: Air
On Tap: Hoppy Porter
Bottled:  Air

Offline jamie_savoie

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Re: RyePA
« Reply #8 on: May 28, 2014, 10:00:41 AM »
Hop wise thatís what I would do too.  My version finished around 1.005-6 and wouldíve like something in the 1.010-12 range.  If it were me I think I would replace a pound of base for a pound of carapils.  I never mashed a PA above 155 so I canít really tell you if 158 would do the trick

Offline Waterlogged

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Re: RyePA
« Reply #9 on: May 28, 2014, 10:37:26 AM »
I will check beersmith and see what the recommend for a medium body mash. 
Fermenting: Air
On Tap: Hoppy Porter
Bottled:  Air

Offline feldmann

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Re: RyePA
« Reply #10 on: June 17, 2017, 04:20:59 PM »
Have a ton of Rye I bought a while ago and then slowed down using it so this is the perfect recipe to try! Going to cut out the acid malt and replace the cara 40 with cara rye. Going to keep US-05 but thinking I might try vermont ale.