Batch 40: Rye Pale Ale
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By Volume
Primary Secondary Keg
1.061 1.011 6.5 % 67 % 29 days 7 days 8 days


rewed on Saturday, November 17th, 2007
After another long hiatus from brewing over the summer, I've got a new setup in the basement with natural gas. A high CFM exhaust fan is used for ventilation of the 90,000 BTU low pressure natural gas 21 jet burner. A yeast starter was made on Monday, November 12, 2007 for the Wyeast American Ale II yeast with 550 mL of water, 3 oz of Light DME, and 1/2 tsp yeast nutrient. It was the first time ever using Dry Malt Extract and it was a PITA to get in an erlenmeyer flask, need to use a funnel next time. All pellet hops were used each in their own muslin bag. It was really nice having everything setup in the brew room and not have to carry equipment outside. The VWR Thermometer decided to stop working even with a new battery installed so I used a floating Brewer's Best thermometer and the Sabco dial thermometer on kettle. The ambient temperature for the glass carboy fermenter in the basement is 62 F. The fermenter was initially a little warm so I used some ice bottles to bring the temperature down to the low 60's.

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 Briess Cara-Pils/Dextrine (2 L) $0.83
0.50 lb Briess Wheat Malt (2 L) $0.73
1.00 oz Columbus (Tomahawk) Hops (14.10 %) at 60 min $1.55
0.50 oz Mt. Hood Hops (4.00 %) at 30 min $0.73
1.00 oz Mt. Hood Hops (4.00 %) at 70 min (First Wort Hop) $1.45
1.00 oz Columbus (Tomahawk) Hops (14.10 %) at 10 days (Dry Hop) $1.55
1.50 oz Mt. Hood Hops (4.00 %) at 0 min $2.18
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
12:00 PM Sanitized equipment
  Heated 5.5 gal strike water to 190 F, preheated mash tun
1:45 PM Doughed in at 168 F, mashed at 153 F for 60 min, 152 F for 30 min, 152 F for 0 min
  Heated 3.25 gal sparge water to 185 F, preheated hot liquor tank
2:45 PM Lautered 7 gal of wort, 1.040 @ 132 F = 1.054 SG, 67% Mash Efficiency
3:25 PM Boiled, added hops on schedule
4:35 PM Heat exchanger and wort wizard, cooled to 70 F
5:00 PM Pitched yeast, 1.060 @ 70 F = 1.061 OG (Estimate: 1.073 OG)
5:30 PM Cleaned equipment


acked to Secondary on Sunday, December 16th, 2007
After a month 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. In about a week I'll keg this batch and hopefully it will be ready in time for the new year.


egged on Sunday, December 23rd, 2007
After a week dry hopping in the secondary fermenter the Rye Pale Ale was racked into a 5-gallon keg. The keg went into the fridge at 40 F to carbonate at 20 PSI on December 28th and before that it was under 25 PSI at 60 F. I'm hoping it will be cabonated and ready to drink by New Years Eve so I've increased the pressure.

1.011 @ 63 F = 1.011 FG
6.5% ABV


asted on Monday, December 31st, 2007
This batch of Rye Pale Ale has is just ready enough to serve for New Years Eve although it could probably use a little more carbonation and aging time. Still slightly hazy but that will drop out with more conditioning. The taste is very young and the hop aroma is stong and fresh from dry hopping and the flavor is full of hops with slightly harsh bitterness and a spicy dry finish.