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Hillcrest Rye

This is a combination of 2 or 3 rye ale recipies,all of them all-grain,& I kinda winged it.The result is 1 of my best beers to date.If anyone trys this 1 let me know.

Brewer: Indy Email: indygrap1@hotmail
Beer: Hillcrest Rye Style: American Pale Ale
Type: Partial mash Size: 5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 26 IBU
OG: 1.067 FG: 1.010
Alcohol: 7.4% v/v (5.8% w/w)
Water: I used bottled spring water.
Grain: .5 lb. Dextrine malt (Cara-Pils)
1 lb. Rolled oats
2 lb. Rye (raw)
Mash: 75% efficiency
I used the pic-nic cooler method.Took a 5 gal. cooler,put my grains in a muslin bag,& dumped 170° H2O on top of them.I watched the the temp.closely w/a digital thermometer. If the temp. drops use your sparge H2O to heat it back up again.Keep it @ 155° for 1 hr.then drain wort,dump in sparge H2O & drain,add all to the brew pot & run through 1 more time.
Boil: 60 min. minutes SG 1.134 2.5 gallons
6.6 lb. Light malt extract
Hops: 1 oz. Perle (8% AA, 60 min.)
1.5 oz. Hallertauer (4.25% AA, 30 min.)
1 oz. Saaz (3.75% AA, 30 min.)
1 oz. Saaz (aroma)
Yeast: I used Wyeast 1056
Log: Pitched yeast when it was 70° & saw high krausen in 16 hrs.Let the wee-beasties do their thang for 12 days @ 68° & kegged.
Carbonation: I forced carb. @ 2.5 v.CO2
Tasting: Nice head retention & Belgian lace,due to the oatmeal.Light amber in color.Most importantly it tastes soooooo smooth & it's extremely drinkable.Almost too much so,I'm about 1/2 in the bag.The rye adds a nice dry finish,like a good pale,but not as bitter.
A final note,the O.G. was only 1.050

Recipe posted 02/24/03.