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Rye Must You Label Me Recipe

Heftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.

Dave Carpenter Apr 30, 2016 - 2 min read

Rye Must You Label Me Recipe Primary Image

If rye tends to give you stuck mashes, include the optional rice hulls to keep the wort flowing.

ALL-GRAIN

OG: 1.062
FG: 1.014
IBUs: 50
ABV: 6.3%

MALT/GRAIN BILL

9 lb (4 kg) pale malt
1.5 lb (680 g) rye malt
1 lb (454 g) flaked rye
1 lb (454 g) Simpsons Caramalt (35 SRM)
6 oz (170 g) Simpsons Extra Dark Crystal (160 SRM)
0.5 lb (227 g) rice hulls (optional)

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HOPS SCHEDULE

1 oz (28 g) Centennial at 60 minutes
1 oz (28 g) Centennial at 5 minutes
1 oz (28 g) Chinook at 5 minutes
1 oz (28 g) Centennial at dry hop 7 days
0.5 oz (14 g) Chinook at dry hop 7 days
0.5 oz (14 g) Simcoe at dry hop 7 days

DIRECTIONS

Mash for 60 minutes at 152°F (67°C), sparge, and boil for 60 minutes, following the hops schedule. Chill, transfer to the fermentor, and pitch yeast. Ferment at 65°F (18°C) for 10–14 days or until final gravity is reached, then rack to secondary and add dry hops. Package in bottles or kegs after 7 days of dry hopping.

YEAST

Wyeast 1056 American Ale or White Labs WLP001 California Ale or Safale US-05

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