BeerBorg

I'm going for a floral, citrusy hop presence in the front but balanced and not too bitter, then a bit of spice bite at the finish.

Citra Rye Ale
American Pale Ale
5 gallons
All Grain BIAB
1.058~OG → 1.018~FG → 5.2%ABV 34 IBU 10.1°L SRM

Yeast
Wyeast - Northwest Ale
1332 - Northwest Ale
Wyeast (Ale) 1 liter starter


Fermentables
Total 11.25 pounds
2 Row Base 8 pounds
Rye 2.25 pounds
Crystal 60L 1 pound
8.9%

Hops
Total 6.5 ounces
Citra. 3.5 ounces
Palisades 3 ounces

BIAB: 30 minutes, 7.55 gallons @ 150
Boil 5.83 gallons x 1 hour
Palisades hops x 0.5 ounces @ 60 minutes
Palisades hops x 1 ounce @ 10 minutes
Palisades hops x 1 ounce @ 5 minutes
Palisades hops x 0.5 ounces @ flameout
Citra hops x 1.5 ounces @ flameout
Citra hops x 2 ounces dry hop (tea)
Ferment: single stage

Having done a beer recently with a decent amount of Palisades, I was expecting more of the floral aroma. But, it doesn't have a bite so that's a good thing.
The Citra will get you your citrus too. And I like that yeast choice....haven't used that in a few years.

If your looking for a little spice, also consider using a little Chinook in the flavor addition. Should go well with the rye.


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I know it's not a typical American IPA hop, but Styrian Goldings as a late hop give nice spice hop notes. And they play nice with American hops. And they play nice with rye. I put 2oz of those as a finishing hop into my last rye IPA and it's super mixed with the American hops.

mashani wrote:I know it's not a typical American IPA hop, but Styrian Goldings as a late hop give nice spice hop notes. And they play nice with American hops. And they play nice with rye. I put 2oz of those as a finishing hop into my last rye IPA and it's super mixed with the American hops.

You know, I was looking at Goldings but I wasn't sure which variation to use. I might just try it with that. Thanks!

There are a couple kinds of Styrian Goldings - the Celeia variety are Fuggles, but grown in totally different soil conditions/climate (Slovenia). It tastes like a German nobel hop mixed with Fuggles. Spicy and floral and earthy. The Bobek variety is a Slovenian wild hop (probably a Fuggles hybrid) mixed with Northern Brewer. It's like the Celeia, but a bit more intense, and has some pine. True Goldings has sweet candy like aroma/flavor component that these hops do not have. Styrians are used often in Belgian and English ales.

Which to choose... depends mostly on if you want the piney notes or not. Or in the case of true Goldings, if you want that sweet candy like aroma.

Amarillo will throw off a nice citrus too.

What do y'all think about the grain bill? Does the rye seem about right? I don't want it to overpower but I don't want it to get lost, either.

I find my rye's never have enough for me though many think otherwise. Is that rye malt or flaked rye? I assume rye malt so I think it looks fine though I always like to mix a bit of flaked rye in as well depending on where I want to take it.
Are you only mashing for 30 minutes? I've found that I rarely get to pre boil gravity in that time via BIAB and I go an hour though 45 minutes is usually long enough for me and my equipment.

30 minute mash was entered automatically by Brew Pal. I'm kind of loose on that, figured I'd play it by ear and it finishes when it finishes. I need to get some iodine for testing.

Invest in a refractometer and it will be as big of a friend as your dog! I check every 15 minutes after 45 minutes though 1 hour is usually more than enough. But the geek in me loves that thing.

I made a 2.5 gallon Rye Pale with 1.5# of rye. It was very good, but the rye wasn't prominent. Like any strong flavor, a little less might be better than a little too much. I think your 2.25# is a good balance.

If the 2.5# is malted rye, I'd sub some Flaked rye for some of that - anywhere from a half # or 1# - like Beer-Lord said. The flaked rye will kick up the rye spicy vibe. Or just leave it alone and add some flaked rye in place of some of the base malt.

I've done beers with as much as 20%, 30%, 40%, and 60% rye. Even the 60% rye Roggenbier wasn't too much for me, I thought it was delicious - but I like spicy beer.

You really have to get to almost 50% to get to something spicey. 20% and it adds to the body and head retention but more than that is needed to really taste and enjoy the rye.
But, 30% is a good starting point to taste the rye.
I say brew it, make good notes and brew it again with more rye next time and see what fits your taste. I love rye and try to use it every 4-5 beers. It makes simple beers taste much more complex. The flaked rye is something I would personally not do without.

FWIW - that Kvass wort I used in some beers made nice and spicy rye flavors too. So if you ever want rye but don't wanna mash, that's an easy way to get some of that flavor going on.

I think you can taste the rye spice at 20%. At least if you use 20% flaked rye. Which is fine to do. You probably just add too many hops to notice it until it his 50.. LOL.