American Pale Ale Recipe - Rye Table Ale

Recipe Info

Recipe Image

Rye Table Ale

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
30 min
40%
Made from second runnings of the Bebop Rye beer

This recipe was cloned from Bebop 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
6% - Carapils - Dextrine Malt - US
1
33
1
Mash
11% - Rice Hulls - US
2
0
0
Mash

Hops

Bravo
0.25
Pellet
Boil
30 min(s)
13
9.4
El Dorado
1
Pellet
Boil
10 min(s)
16
21.8
El Dorado
5
Pellet
FlameOut
0 min(s)
16
0.0
Genghis Hop
2
Pellet
DryHop
3 day(s)
11
0.0
HBC 431
2
Pellet
DryHop
3 day(s)
15
0.0
HBC 682
2
Pellet
DryHop
3 day(s)
19.5
0.0
Huell Melon
2
Pellet
DryHop
3 day(s)
7
0.0

Yeast

Mangrove Jack Empire Ale M15
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

Saccharification Rest
Decoction
155
20 min

Special Instructions

1.
Add 1lb Carapils to grain bed prior to adding sparge water
2.
Sparge: 6.5G water with 2.28g Gypsum, 2.28g CaCl, and up to 2.9mL lactic
3.
Recirculate sparge water 20 minutes through grain bed
4.
Whirlfloc and yeast nutrient with 15 minutes to go
5.
Use 2oz El Dorado in Randall during recirculation for whirlpool
6.
Dry hop with 2oz of each selected hop following rack to secondary

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Rye Table Ale
American Pale Ale
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.041 OG
  • 1.010 FG
  • 31.1 IBU (tinseth) Bitterness
  • 0.76 BG:GU
  • 9.7° SRM Color
  • 40% Efficiency
  • 3.9% ABV Alcohol
  • 134 per 12oz Calories
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