#5 – Crystal Rye
With the keg of Welcome West IPA quickly coming to an end it was time to brew its replacement. I really like pale ales and brew them pretty often and have been doing a series of them with changes here and there to figure out what works well and what doesn’t. For this one, I wanted to work through some ingredients I have had on hand that needed to get used up and make a hoppy and easy to drink pale ale with some complexity. I used some crystal rye malt for a bulk of the color and hopped it with a good amount of “C” hops I have left over from the 2011 harvest.
Added: 2.1g Gypsum, 1.7g CaCl & 0.7g Baking Soda to Mash & 1.9g Gypsum & 1.6g CaCl to sparge water.
Mash PH: 5.3
7.7% Wheat Malt
7.7% Vienna Malt
7.7% Victory Malt
5.8% Crystal Rye Malt (80 – 100 l)
0.25 oz Bravo (15%) 60 min.
0.50 oz Chinook (10%) 15 min.
1.50 oz Cascade (5.5%) 10 min.
1.50 oz Centennial (10.9%) 5 min.
2.5 oz Cascade (5.5%) 0 min.
0.75 oz Bravo (15%) 0 min.
1.00 oz Saaz (3.5%) 0 min.
1.50 oz Chinook (10%) 0 min.
1.00 oz Bravo (Dry Hop)
2.50 oz Cascade (Dry Hop)
Wyeast 1272 American Ale II Yeast
Made 1.5l starter 36 hours prior to pitching, was on the stir plate the entire time. Sparged a little too much volume in the kettle so boiled about 20 minutes before 1st hop addition. Eyeballed it perfectly as the volume and OG were spot on for what I was looking for. Pitched yeast at 78 and brought down to 68 a few hours later. Let it free rise to 70 in day 2 before cooling and holding it at 68. Will keep it at 68 until dry hop on day 10. Little bit of blow off, but not as much has I’ve had before with American II.
Tasting Notes – 8.27.13
Appearance: Cooper with large white head that lingers. Lacing is excellent as head slowly fades to half a finger throughout the pint.
Aroma: Strong citrus aroma in the nose, very fragrant.
Taste: Grapefruit hop flavors and some bitterness are first to greet the palate. Bitterness hangs on the tongue and is medium, but not overly bitter. Malt profile is more in the background but a little bit a spiciness from the rye malt does come through and blends well with some of the piney/spicy hops in the finish.
Mouthfeel: Medium mouthfeel with a good level of carbonation.
Overall: The beer came out with a little more of a firmer bitterness that I originally was planning on, but still drinks pretty easy. The mix of citrus, pine and spicy hops compliment the modest amount of rye malt used in the beer. A hoppy pale ale with some complexity thats pretty easy to drink on. The level of bitterness really goes well when drinking this with dinner and is something I’d would brew again.