Our second shot at full all grain bliss home brewing turned out a bit better than our first. We also got to better perfect our mash lauter tun and sparge set up. Since moving back from Alabama I dearly miss my Terrapin Rye Pale Ale, so rather than driving to Alabama or Georgia (Terrapin is in Athens, GA) to pick some up, we decided to embark on a Rye Pale Ale. Using a Terrapin clone recipe from Rob at Bear Bottom’s Brewery (thanks Rob!), we have been pretty happy with the results. The beer has a deep cooper color, great hop aroma, and is dirty with hops…..not too dirty, but a bit cloudy which adds to the mystic. The only issue we are wrestling with seems to be inconsistency in carbonation among bottles. Some beers come out carbonated, others not so much. Brett is great at picking the ones that are carbonated. I am not. Long live the Rye.

Ingredients

Grains

  • American Pale Malt (2-Row) – 9.5 lbs
  • German Light Munich Malt – 1.33 lbs
  • Rye Malt – 1.32 lbs
  • Victory Malt – 1 lbs
  • Honey Malt .5 lbs

Hops

  • Northern Brewer Pellet – .5 oz. (60 min boil)
  • Fuggles Pellet – 1 oz. (30 min boil)
  • East Kent Goldings Leaf – .5 oz. (20 min boil)
  • East Kent Goldings Leaf – .5 oz. (10 min boil)
  • Cascade Leaf – .5 oz. (10 min boil)
  • Cascade Leaf – .5 oz. (1 min boil)
  • Amarillo Pellet – 1 oz. (dry hop)

Brewers Yeast

  • Dry Ale Yeast (Safale US-05) – 11.5g

Miscellaneous

  • Irish Moss – 1.2 tsp. for last 15 min

Brew Stats

  • OG – 1.054
  • Target OG – 1.055
  • FG – 1.012
  • Target FG – 1.014
  • ABV – 5.7%
  • Gallons – 5 ½

Instructions

  • Combine 3-3 ½ gallons water at ~165⁰F in your mash tun
  • Soak for 1 – 1 ¼ hours stirring occasionally. Do not let temp drop below 140⁰F. Add boiling water if necessary
  • Drain a few quarts, reinsert into the mash
  • Drain and sparge into boiling pot with 3-3 ½ gallons at ~175⁰F
  • Bring boiling pot to a boil
  • As pot is coming to a boil combine yeast with 1 cup of water at ~90⁰F
  • Add hops at desired time (easiest to use a muslin bag) – Do not use Dry Hops yet
  • Chill wort to around 90⁰F
  • Transfer to fermenting vessel, top off with cold water to make 5 ½ gallons
  • Take hydrometer reading and temperature (most are made to read accurate at 60⁰F)
  • Pitch the yeast and stir
  • Ferment for approximately a week and bottle
  • Transfer to secondary fermenter and add dry hops – Leave for a week at ~65⁰F
  • Transfer to a new container and add priming sugar (boil with 1 cup water)
  • Bottle and store at ~65⁰F for approximately 1-3 weeks