Batch 21: Rye Pale Ale
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By Volume
Primary Secondary Keg
1.068 1.013 7.2 % 65 % 14 days 10 days 18 days


rewed on Sunday, July 24th, 2005
I taught my partner how to brew during this session and she loved the smells of all the hops in this recipe, which is the most hops I've ever used before. A yeast starter was made on Tuesday, July 19, 2005 for the Wyeast American Ale II yeast with 550 mL of water, 3 oz of Light LME, and 1 tsp yeast nutrient. This is my first time using Wyeast and the highest gravity beer I've ever made. I came home Monday evening to find the airlock had blown off and replaced it with a blowoff tube. Luckily there wasn't much of a mess. Since my fermentation closet temperature is up to 75 F, I used the evaporative cooling technique with a cold water bath, wet t-shirt, and fan. Hopefully this will bring the fermenter temperature down to 70 F but I don't have a way to measure it.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size


Amount Item Price
6.00 lb Light Liquid Malt Extract (8 L) $9.00
2.50 lb Briess 2-row Pale Malt (2 L) $2.38
2.50 lb Briess Rye Malt (5 L) $3.63
1.25 lb Briess Caramel Malt (60 L) $1.44
0.50 lb Briess Cara-Pils/Dextrine (2 L) $0.57
0.50 lb Weyermann Wheat Malt (2 L) $0.63
1.50 oz Columbus Hops (14.80 %) at 60 min $1.28
1.50 oz Mt. Hood Hops (3.50 %) at 70 min (First Wort Hop) $1.43
1.00 oz Mt. Hood Hops (3.50 %) at 30 min $0.95
1.00 oz Columbus Hops (14.80 %) at 10 days (Dry Hop) $0.85
1.50 oz Mt. Hood Hops (3.50 %) at 0 min $1.43
1.00 tsp Burton Water Salts at 60.0 min $0.50
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Wyeast Labs American Ale II (1272) $5.75


Time Step
12:00 PM Sanitized equipment
  Heated 2.4 gal strike water to 172 F, preheated mash tun
12:55 PM Doughed in at 167 F, mashed at 152 F for 60 min, 151 F for 30 min, 150 F for 0 min
  Heated 2.25 gal sparge water to 180 F, preheated hot liquor tank
1:55 PM Lautered 3.5 gal of wort, 1.030 @ 132 F = 1.044 SG, 65% Mash Efficiency
3:15 PM Boiled, added hops on schedule
4:20 PM Cooled to 68 F
  Fermented for 14 days, 1.066 @ 78 F = 1.068 OG (Estimate: 1.074 OG)
6:00 PM Cleaned equipment


acked to Secondary on Sunday, August 7th, 2005
After two weeks in the primary fermenter the Rye Pale Ale was racked to secondary and dry hopped. This is my first time dry hopping and before racking I put the hop pellets in the secondary and siphoned the beer on top. I took a hydrometer reading at this point, which I don't normally do, because this is the first beer over 1.060 that I've made and I wanted to make sure it ferments completely (really I just wanted to taste it).

1.013 @ 75 F = 1.015 SG


egged on Wednesday, August 17th, 2005
After 10 days of being dry hopped in the secondary fermenter at 75 F the Rye Pale Ale was racked to a 5-gallon Cornelius keg. It's now in the kegerator being force carbonated at 40 F with 12 PSI. Can't wait until this one is ready, the hydrometer sample tasted really good.

1.011 @ 77 F = 1.013 FG
7.2% ABV


asted on Sunday, September 4th, 2005
This batch conditioned in the keg for a while because I was out of town, what a treat to come back to! Nice hop aroma and flavor from this beer and a strong alcohol finish. It's definiately the hoppiest beer I'ver ever made and I think I'll expirement more with IPA's. It's great to have this on tap with the completly different Oatmeal Stout.