Rye Blonde Ale
Despite being fairly happy with my last RyePA, I've decided to try a new recipe entirely. This one uses Saaz hops, in the hope that it will complement the spiciness of the rye malt. While the hops should be noticeably present, the goal isn't to overwhelm you with hoppiness. That, combined with a relatively low alcohol content (target is around 5.0%) should make this a great session beer.
UPDATE: After the first few tastes, I've renamed this my Rye Blonde Ale rather than Rye Pale Ale III. Definitely more accurate.
Anticipated OG: 1.060 Anticipated SRM: 7.9 ( ) Anticipated IBU: 51.4 Brew date: January 24, 2010 Original gravity: 1.051 Days in primary: 12 days Days in secondary: [none] Target final gravity: 1.013 Actual final gravity: 1.010 Bottling date: February 5, 2010 Target ABV: 5.0% Actual ABV: 5.4% Grain/Extract/Sugar % Amount Name Origin Potential SRM 69.6 8.00 lbs. Pilsner Malt(2-row) Europe 1.035 1 17.4 2.00 lbs. Rye Malt America 1.030 4 8.7 1.00 lbs. Biscuit Malt Great Britain 1.035 35 4.3 0.50 lbs. CaraPilsner France 1.035 10 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time 0.50 oz. Northern Brewer Whole 7.80 17.7 75 min 0.75 oz. Northern Brewer Whole 7.80 24.8 60 min 1.00 oz. Saaz (US) Whole 3.00 6.5 30 min 1.00 oz. Saaz (US) Whole 3.00 2.1 5 min Total boil time: 90 min Yeast WYeast 1272 American Ale II Instructions: I mashed at 158F for 60 minutes. To improve efficiency, a slightly lower mash temperature might be desirable (my target was 156F). Note that the boiling time is 90 minutes, but the first hop addition is 15 minutes into the boil.