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Fox Sox Knox Rye Pale Ale
Brewed: 10/24/2010 Kegged: 11/07/2010
 I have been thinking for quite some time that I would like to try rye in
a beer. But, when at the Golden
City Brewery, I tried their roggenbier and did not much care for
it. My initial thought was that it reminded me of the funky belgium /
trappist wheat beers that I really do not like ... and I have always
attributed that taste to overly phenolic yeast flavors. But, just in
case the flavor was rye-malt based, I figured I better go light on my first rye beer. Since then, especially after the GABF, I have decided that I really do like what rye does to beer.
I had
listened to the "Can
You Brew It:
Terrapin Rye Pale Ale" podcast Terrapin Rye Pale Ale uses less rye
than a traditional roggenbier would and is hopped up pretty well so that
I think this would be a pretty good way to start with a subtle amount
of rye to see how it goes. The recipe I plugged into Beer Smith
followed the recipe on the pod cast pretty closely, although, as always,
I switched it up to match the SheppyBrew standard processes. Then, when I started doing all-grain, I had to modify this recipe accordingly.
I
am not sure what style to call this. It is not really in the American
Rye Beer category (too hoppy), and certainly does not have enough rye to
be called a roggenbier. It technically seems to fit in the APA
category, but is lower on the hop bitterness for me to just
automatically call it an APA. Plus, with the Fuggle and EKG hops, you
might really consider it more of an English Strong Bitter, although I
think the dry-hopped Amarillo might take it out of that style. In the
end, I decided to call it an APA.
| Fox Sox Knox Rye Pale Ale (AG) --- cost $15.55 |
| Style |
|
American Pale Ale |
|
Batch Size |
|
2.40 gal |
| Type |
|
All Grain |
|
Boil Size |
|
3.01 gal |
Recipe Characteristics
| Recipe Gravity |
|
1.058 SG |
|
Estimated FG |
|
1.014 SG |
| Recipe Bitterness |
|
35.8 IBU (Rager) |
|
Alcohol by Volume |
|
5.68 % |
| BU : GU |
|
0.617 |
|
|
|
|
| Recipe Color |
|
8.1 SRM |
|
|
|
|
| Measured OG: |
|
1.062 |
|
Measured FG: |
|
1.010 |
| ADF: |
|
83.9% |
|
Measured ABV: |
|
6.79% |
Ingredients
| Amount |
Item |
Type |
% or IBU |
| 4 lbs 8.0 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
75.00 % |
| 8.0 oz |
Munich Malt (9.0 SRM) |
Grain |
8.33 % |
| 8.0 oz |
Rye Malt (4.7 SRM) |
Grain |
8.33 % |
| 4.0 oz |
Honey Malt (25.0 SRM) |
Grain |
4.17 % |
| 4.0 oz |
Victory Malt (25.0 SRM) |
Grain |
4.17 % |
| 0.75 oz |
Amarillo Gold [8.50 %] (Dry Hop 3 days) |
Hops |
- |
| 0.25 oz |
Columbus [14.20 %] (40 min) |
Hops |
25.0 IBU |
| 0.50 oz |
Goldings, East Kent [5.30 %] (20 min) |
Hops |
8.3 IBU |
| 0.25 oz |
Goldings, East Kent [5.30 %] (10 min) |
Hops |
2.5 IBU |
| 0.25 tsp |
Irish Moss (Boil 15.0 min) |
Misc |
|
| 0.25 tsp |
Yeast Nutrient (Boil 10.0 min) |
Misc |
|
| 1 Pkgs |
American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml]
[Cultured] |
Yeast-Ale |
|
Mash Profile
Single Infusion, Light Body, Batch Sparge
| Step Time |
Name |
Description |
Step Temp |
| 75 min |
Mash In |
Add 7.50 qt of water at 161.4 F |
150.0 F |
Batch Sparge Round 1: Sparge
with 0.48 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.63 gal of
168.0 F water
Recipe Notes
Ferment 2 days at 64F in
conditioning cooler and then let it warm up to 70 for the remainder of a 2 week
fermentation.
Batch prime with 2.25 oz table sugar.
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