Batch 37: Rye Pale Ale
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By Volume
Primary Secondary Keg
1.060 1.008 6.8 % 65 % 56 days 43 days 10 days


rewed on Saturday, October 7th, 2006
A yeast starter was made on Thursday, October 5, 2006 for the Wyeast American Ale II yeast with 550 mL of water, 3 oz of Light LME, and 1/2 tsp yeast nutrient. It was a slightly rainy and cloudy brew day but all went well except for a little lower than expected efficiency. Once I get my mill motorized I'll be able to do a double crush and hopefully improve my target gravities. All pellet hops were used each in their own muslin bag. The ambient temperature for fermentation is 65 F in the basement and the fermenter is in a cold water bath with some ice bottles to bring the temperature down to the low 60's. The primary fermeter is a plastic bucket, and now all my fermenters are full.

All Grain
5.00 gal Batch Size
6.55 gal Boil Size


Amount Item Price
11.00 lb Briess Pale Malt (2 Row) (2 L) $13.75
3.00 lb Briess Rye Malt (5 L) $4.95
1.25 lb Briess Crystal Malt - 60L (60 L) $1.94
0.50 lb Breiss Cara-Pils/Dextrine (2 L) $0.83
0.50 lb Briess Wheat Malt (2 L) $0.83
1.00 oz Columbus (Tomahawk) Hops (15.20 %) at 60 min $1.35
1.00 oz Mt. Hood Hops (4.00 %) at 70 min (First Wort Hop) $0.95
0.50 oz Mt. Hood Hops (4.00 %) at 30 min $0.48
1.00 oz Columbus (Tomahawk) Hops (15.20 %) at 10 days (Dry Hop) $1.35
1.50 oz Mt. Hood Hops (4.00 %) at 0 min $1.43
1.00 tsp Gypsum (Calcium Sulfate) at 60.0 min $0.10
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Wyeast Labs American Ale II (1272) $5.99


Time Step
2:30 PM Sanitized equipment
  Heated 5.5 gal strike water to 186 F, preheated mash tun
4:25 PM Doughed in at 168 F, mashed at 153 F for 60 min, 152 F for 30 min, 149 F for 0 min
  Heated 3.25 gal sparge water to 185 F, preheated hot liquor tank
5:30 PM Lautered 7 gal of wort, 1.048 @ 128 F = 1.053 SG, 65% Mash Efficiency
6:30 PM Boiled, added hops on schedule
7:40 PM Heat exchanger and wort wizard, cooled to 74 F
8:30 PM Pitched yeast, 1.058 @ 74 F = 1.060 OG (Estimate: 1.073 OG)
9:00 PM Cleaned equipment


acked to Secondary on Saturday, December 2nd, 2006
After a long period of eight weeks in the primary fermenter the Rye Pale Ale was racked to secondary and dry hopped. I put the loose hop pellets in the secondary and siphoned the beer on top. I liked how the long primary helped mellow out some of the rype spicyness last time, so I did it again for this batch.


egged on Sunday, January 14th, 2007
After six weeks dry hopping in the secondary fermenter the Rye Pale Ale was racked into a 5-gallon keg. The keg is going straight into the kegerator at 40 F to carbonate at 12 PSI. The final gravity is a lower than the last batch and probably because it's all grain. I'm hoping the long period of dry hoping did not impart and vegetal off-flavors. The hydrometer sample tasted very hoppy but not bad at all.

1.008 @ 60 F = 1.008 FG
6.8% ABV


asted on Wednesday, January 24th, 2007
This batch of Rye Pale Ale has just now been hooked up to the taps and is well carbonated with good head and appears very light in color. The hop aroma is stong from a long dry hopping and the flavor is full of hops with balanced bitter and sweet and a spicy dry finish. This batch turned out even better then the partial mash versions of this recipe.