London Brown Ale Recipe - Bebop Rye Pale Ale

Recipe Info

Recipe Image

Bebop Rye Pale Ale

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
30 min
60%
I greatly enjoyed, after some aging, the Turtle Power Rye beer that I made. So, keeping with the rye theme but changing up the malts a bit, I'm going to switch it to something more traditional. Malt: Rye and Wheat for base, Munich 60L for color, rice as this one will be very gummy Yeast: Mangrove Jack Hefeweizen Hops: Bravo for bittering and Saphir for flavor/aroma, Mt Hood in the Randall during chilling circulation Water Profile: Amber Balanced This grains will be used to create the Rye Table Ale as a second runnings beer

This recipe was cloned from Turtle Power Rye Pale Ale.

Fermentables

26% - Rye - US
4.5
37
3
Mash
26% - Wheat - US
4.5
39
1
Mash
26% - Pilsner - US
4.5
34
1
Mash
6% - Munich - 60L - US
1
33
60
Mash
17% - Rice Hulls - US
3
0
0
Mash

Hops

Bravo
0.25
Pellet
Boil
30 min(s)
13
8.1
Saphir
1
Pellet
Boil
20 min(s)
3.3
6.4
Saphir
1
Pellet
Boil
10 min(s)
3.3
3.9
Mt. Hood
2
Pellet
FlameOut
0 min(s)
6
0.0

Yeast

Mangrove Jack Bavarian Wheat M20
75%

Other Stuff

Yeast Nutrient
0
each
Mash
Whirlfloc Tablet
0
each
Mash
Gypsum
0
each
Mash
Calcium Chloride
0
each
Mash
Salt (NaCl)
0
each
Mash
Lactic Acid
0
each
Mash

Mash Steps

Ferulic Acid Rest
Infusion
113
45 min
Saccharification Rest
Direct Heat
149
30 min
Saccharification Rest
Direct Heat
162
10 min

Special Instructions

1.
Ferulic rest: 6.5G water with 2.28g Gypsum and 2.28g CaCl
2.
Add up to 3.2mL lactic after ferulic rest
3.
Whirlfloc and yeast nutrient with 15 minutes to go
4.
Mt Hood hops will be used in the Randall during chilling/recirculation

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Bebop Rye Pale Ale
London Brown Ale
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.058 OG
  • 1.014 FG
  • 18.4 IBU (tinseth) Bitterness
  • 0.32 BG:GU
  • 9.7° SRM Color
  • 60% Efficiency
  • 5.6% ABV Alcohol
  • 193 per 12oz Calories
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