BeerBorg

I've been working on mixing 2 styles together....a rye and and IPL and came up with this.
It's not final but I'm not sure about the yeast. Many, somewhat similar recipes that don't use lager yeast (I can't get it cool enough in 6 gallon amounts) suggest using a true ale yeast. I was thinking about using Kolsh yeast to be closer to a lager. Not sure.
So, any suggestions?

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: It's not a lager but it is IPL
Brewer: Paul
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.25 gal
Post Boil Volume: 6.45 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.057 SG
Estimated Color: 5.0 SRM
Estimated IBU: 58.7 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 1 64.3 %
1 lbs 11.0 oz Rye Malt (4.7 SRM) Grain 2 13.6 %
1 lbs 2.1 oz Rye, Flaked (2.0 SRM) Grain 3 9.1 %
13.5 oz Carapils (Briess) (1.5 SRM) Grain 4 6.8 %
12.5 oz Caramalt (Thomas Fawcett) (15.0 SRM) Grain 5 6.3 %
1.00 oz Simcoe [13.00 %] - Boil 60.0 min Hop 6 42.5 IBUs
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 7 8.4 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min Hop 8 7.8 IBUs
1.00 oz Citra [12.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg German Ale (Wyeast Labs #1007) [124.21 m Yeast 10 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 12 lbs 7.2 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 36.64 qt of water at 155.1 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

FWIW, if you keep the German Ale in the mid 50s it's a lot like a Kolsch yeast.

Looks pretty interesting.

I have a question though....not a critisizing question, I'm asking because I have no clue about rye and just trying to learn. Why are you using both rye malt and flaked rye? What does flaked rye bring to the table that rye malt doesn't?

It likely will be used to enhance the flavor of the rye malt, and also add some proteins to help with head retention.

I've done beers with both by themselves. While I liked what they bring to the beer, they do offer different flavors with the flaked giving some spicy flavor. I think only the rye malt adds to the gravity and the flaked malt is not milled and does little or nothing to the gravity. It's basically raw.
And, I have seen some recipes with both added but not in almost equal amounts. My LHBS did one of these that was somewhat similar but with lager yeast and 2 row instead of Pilsner.This is basically a total guess for me right now after some light reading.
I'm gonna learn me lesson one day.......................but far off.

your right, that's why I add a lb of flaked wheat to my AG American Wheat

Can't help ya, Paul. I like rye in small amounts but I agree that going with the Kolsch yeast would be a good idea to get close to lager.

I also like that I'm not the only one playing around with an IPL. It's nice to jump off a bridge with somebody.

This has actually been on my mind for about a year but I never knew it was called an IPL. Like Black IPA's, it has different shades.

Beer-lord wrote:I think only the rye malt adds to the gravity and the flaked malt is not milled and does little or nothing to the gravity. It's basically raw.

The flaked grains should contribute to gravity as long as you mash them. If you don't mash them, then they just add starch/protein and in the case of rye, a spicy flavor. But the starches should convert in a mash as long as there is enough base malt in there.

mashani wrote:

Beer-lord wrote:I think only the rye malt adds to the gravity and the flaked malt is not milled and does little or nothing to the gravity. It's basically raw.

The flaked grains should contribute to gravity as long as you mash them. If you don't mash them, then they just add starch/protein and in the case of rye, a spicy flavor. But the starches should convert in a mash as long as there is enough base malt in there.

Well, if I remove the flaked rye in Beersmith, it sure does change the gravity but not by much. I've only used the flaked a few times before and wasn't really sure. Thanks for the info.

This one is done and in the fermenter. I attached a blow off as I know I fed it more yeast than needed and this new fermenter only holds 7 gallons and I'm right at 6 so I expect the 1007 to go into beast mode.
This is the smallest and least hoppy beer I've made in a while and I'm happy about that. The twin helped me brew and I'm helping him brew something to be decided next Sunday then I plan on doing the RCE next Monday. Hoppy times!

SWEEEEEEEEEEET!

IPL in the SS!!!

This little piggy is going crazy. I had a blow off tube from the get go but it got clogged so I put in an airlock just overnight thinking it might slow down only to wake up and find it about to be blocked. I put the blow off back up and there's no end in sight. My last use of 1007 showed me it never really seems to stop.....it stays cloudy and has trouble reaching FG. No worries but I'm struggling to keep it under 63 and would like to get it lower but I think that won't happen until the most active fermentation is over. There is a crazy amount of yeast coming into the blow off jug and if there was no star san in it, I could use it for another brew.

I used a yeast harvested from a blow off jug with star san in it. Didn't notice any difference...