Rye Pale Ale Recipe Wanted

[Saisonator]

Has anybody brewed a nice session Pale Ale using rye ?
Looking for something around 5% alc and quite hoppy.

 

[chub1]

I did one a while back,it's 6th one down in the 'complete and brewed' section.
I was very happy with the result,would certainly re brew it,possibly could have upped the rye.Was only a 6 litre brew so would need upscaling. Dare say plenty more will come along with more recipies very soon:thumb:

 

[GerritT]

DIY Dog has some recipes. I have the pdf but it's over 100 mb, it should be downloadable here: https://www.brewdog.com/lowdown/blog/diy-dog-2017

 

[foxy]

Google Gordon Strong's Rye Summer Ale its on American Homebrewers web site.

 

[Oneflewover]

This turned out one of the best beers I've made:

3kg pale malt
1kg Rye malt
1kg Vienna
0.25kg Light Crystal

Tried a beta glucanase rest at 40 deg for 20 mins then stepped mash temp up to 65 deg for an hour. 3.5l / kg.

20g Chinook whole hop at start of boil*
50g Amarillo pellet hop turn off
50g Amarillo dry hop

Crossmyloof pale us yeast*

 

[Clint]

One I found online but not done..some weight conversion required
4 kg pale 2 row. .maris otter
567g rye
454g munich
226g victory
170g honey malt (?)

All half ounce...
Magnum @60
Fuggles & ekg @ 20
Amarillo @ 5

1 ounce Amarillo dry hop

35 ibu

I like a rye beer but worry about stuck sparge etc ....

 

[Saisonator]

This turned out one of the best beers I've made:

3kg pale malt
1kg Rye malt
1kg Vienna
0.25kg Light Crystal

Tried a beta glucanase rest at 40 deg for 20 mins then stepped mash temp up to 65 deg for an hour. 3.5l / kg.

20g Chinook whole hop at start of boil*
50g Amarillo pellet hop turn off
50g Amarillo dry hop

Crossmyloof pale us yeast*

I like the sound of this one, I fancied using Vienna to add complexity but less sweetness than crystal.

 

[IainM]

This is the one I did and it turned out nicely, lots of juicy hops up front and a dry spicy finish:

23L 1.052, didn't write down abv/fg but it finished quite dry
4.5kg pale
200g crystal
200g caramalt
1kg rye
3g zeus and 12g warrior at 60 min
10g each amarillo, mosaic and centennial at 15 min. 20g each at 5 min then 20g each at flame out (80C for 30 mins).
Dry hop: 30g simcoe, 100g amarillo and 100g galaxy

 

[thehorse]

This is a good one for anyone using extract: Bader's rye pale ale

1.5kg pale LME
1kg light DME
500g eye malt
500g Munich malt
250g victory malt
170g honey malt

21g magnum 60 mins
21g fuggles 30 mins
14g goldings 20 mins
14g goldings 10 mins
28g fuggles end of boil
56g Amarillo day 4

Came in sticky and sweet with plenty of US hop refreshment added from that dry hop at the end. Brewed to 32 pints, around the 5% mark after priming

 

[BeerCat]

I recommend getting some rice husks if you use lots of rye. Last time i used 40% mash was like concrete. I have had good results doing IPA's and subbing 20% rye. Ian's recipe looks good.

 

[Sadfield]

I did a Red Rye recently, came out nice and hoppy.

For a 20L batch.

ABV - 6%
IBU - 65
OG - 1.055

Pale Malt - 75%
Caramalt - 5%
Crystal T50 - 3%
Rye (Flaked) - 10%
Dextrose - 5%
Carafa III Special - 2%

Chinook - 10g First Wort
Chinook - 20g 30 Minutes
Chinook - 30g 15 Minutes
Chinook - 40g Flame Out

Ferment with an American ale yeast.

Dry hopped with 100g Chinook

The Carafa III was added at sparge to change the colour so could just be dropped for a paler ale.

 

[Saisonator]

This is the one I did and it turned out nicely, lots of juicy hops up front and a dry spicy finish:

23L 1.052, didn't write down abv/fg but it finished quite dry
4.5kg pale
200g crystal
200g caramalt
1kg rye
3g zeus and 12g warrior at 60 min
10g each amarillo, mosaic and centennial at 15 min. 20g each at 5 min then 20g each at flame out (80C for 30 mins).
Dry hop: 30g simcoe, 100g amarillo and 100g galaxy

Is there much difference between caramalt and crystal Malt?
Looks like a nice balanced recipe. I read that rye adds a dryness and spice that requires a little extra crystal or similar to balance it out.

 

[IainM]

Is there much difference between caramalt and crystal Malt?
Looks like a nice balanced recipe. I read that rye adds a dryness and spice that requires a little extra crystal or similar to balance it out.

No, I don't think there is. I was just using up what I had to hand, and one bag said crystal and the other said caramalt. It really needed them to balance the rye and if anything I'd put more in if I were to do the recipe again. Similarly, the warrior and zeus were just there as bittering additions because that is what I had in the freezer, and I'm sure they can be subbed with any other high %AA hop.

 

[Sadfield]

I'd say Caramalt (it is really light crystal malt with a different name) adds sweetness and light caramel, where as crystal adds more noticeable caramel and toffee flavours that build the the darker it gets.