BeerBorg

I am looking at brewing a RyePA in the next few months. I have found a few recipes that are supposed to be clones but they are all so different so I put something together that I hope is close.

Fermentables

NAME AMOUNT USE
Maris Otter Pale Ale Malt 4.5 lb 58 % Mash
Rye Malt 2.5 lb 32 % Mash
2-Row Carapils® Malt 3.0 oz 2 % Mash
Caramel Malt 20L 3.0 oz 2 % Mash
Caramel Malt 40L 3.0 oz 2 % Mash
Château Special B® 1.5 oz 1 % Mash

Hops

NAME AMOUNT TIME USE FORM AA
Amarillo United States 1.0 oz 60 min Boil Pellet 9.5%
Amarillo United States 1.0 oz 0 min Boil Pellet 9.5%
Amarillo United States 1.0 oz 5 days Dry Hop Pellet 9.5%
Yeasts

NAME LAB ATTENUATION TEMP
Safale US-05 US-05 Fermentis 75.0% 60°F – 60°F

The color estimate I get is 10 SRM which is a bit lighter but I wasn't sure what I should put in it to increase the color to get it into the red range? A little more Special B or maybe switch the Caramel 20 for a higher caramel such as 80 or 120?

Any suggestions?

Carared is a 20L crystal which imparts a reddish hue. Just sub one for the other and your recipe will be essentially the same with more color. A couple ounces of roasted barley will also give red color, as well as some great roasty dry flavor. I consider it a "must use" grain for a beer of that type. Go easy though, a little goes a long way. 5 or 6 ounces is all you need for a five gallon batch, so scale accordingly. Subbing a caramel 80-100 will give you a lot more red than 40L. Lastly, with that high a percentage of rye malt, it can be a good idea to use rice hulls to keep your grain bed from becoming too sticky. One or two handfuls will probably be enough. Just make sure to rinse them first, they can be dirty.

So the Carared would add more color than the Caramel 20 even though they have the same lovibond rating?

I think you have too much rye. 32% is way to much. Personally, I wouldn't go over 15% but that's just me.

Beer-lord wrote:I think you have too much rye. 32% is way to much. Personally, I wouldn't go over 15% but that's just me.

Is that 15% max because it is a RyePA? Or would you not go over 15% for any rye beer? I have seen as high as 50% and as low as 5% in the clones so I kinda picked a middling amount.


I just found a thread were somebody got some advice from Founders so I am going to read through that a bit more and figure out what they came up to.

I really wonder if the RyePA style is something that is set. But, just about every recipe I've seen keeps the rye to much smaller amounts than you've got. I know it's listed under the Specialty category in the BJCP guidelines but they don't show much about it. I've seen Imperial RyePA's with up to 40%.
But I would think that even a true, German rye beer would stay under 50% rye.
Bottom line, I really don't know for sure the answer to your question.

Rebel-B gave us a great RyePA that I think had both an AG an PM version. We did the PM and I cannot not express how much I love that beer. It is OMG good.

If the mighty Reb sees this thread and chooses to share an AG version you will not be disappointed.

I'm very interested in his recipe if he wants to share it.