At the end of December, I posted a recipe for a Rye Pale Ale and got lots of good feedback from all of you. Thanks!
It turned out pretty good, if I do say so myself. In fact the keg is about empty.
![Wink ;)](http://www.homebrewersassociation.org/forum/Smileys/default/wink.gif)
Anyway, I would like your input on revising the hop profile on this time.
The original is here:
http://www.homebrewersassociation.org/forum/index.php?topic=5270.0I used all Citra hops the first time, but think it could be better if I used a combination. I am thinking of changing the recipe to:
Recipe: Rye Pale Ale V2
Brewer: Dano
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.66 gal
Estimated OG: 1.061 SG
Estimated Color: 8.8 SRM
Estimated IBU: 55.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
6 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 53.06 %
5 lbs Rye Malt (4.7 SRM) Grain 40.82 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.12 %
0.50 oz Citra [11.10 %] (Dry Hop 3 days) Hops -
0.50 oz Magnum [14.00 %] (60 min) Hops 31.3 IBU
1.00 oz Pearle [8.00 %] (20 min) Hops 12.1 IBU
1.50 oz Citra [11.10 %] (5 min) Hops 12.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.25 lb
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.38 qt of water at 171.1 F 154.0 F
Water Profile for Tulsa is:
Ca 48.8
Mg 5.6
Na 11.2
SO4 9.6
Cl 14.5
HCO3 132
I filter to remove the Cl, but don't know how much is removed/left.
Thank you in advance!
Dano
Edited to remove Calcium Chloride from the recipe