Fox Sox Knox Rye Pale Ale (Previous Recipes)
For the most recent recipe, follow this link.
I am not a fan of too much rye in a beer, but as an ingredient (around 10% of the grist) it really gives a nice complimentary flavor. At one point, I listened to the " Can You Brew It: Terrapin Rye Pale Ale" podcast. I plugged ingredients into Beer Smith following the recipe on the pod cast pretty closely, although, as always, I switched it up to match the SheppyBrew standard processes. Then, when I started doing all-grain, I had to modify this recipe accordingly. I am not sure what style to call this. It is not really in the American Rye Beer category (too hoppy), and certainly does not have enough rye to be called a roggenbier. It technically seems to fit in the APA category, but is lower on the hop bitterness for me to just automatically call it an APA. Plus, with the Fuggle and EKG hops, you might really consider it more of an English Strong Bitter, although I think the dry-hopped Amarillo might take it out of that style. In the end, I decided to call it an APA. 
| Fox Sox Knox Rye Pale Ale (AG) --- Batch 1 |
| Style |
| American Pale Ale |
| Batch Size |
| 2.40 gal | | Type |
| All Grain |
| Boil Size | | 3.01 gal |
Recipe Characteristics | Recipe Gravity |
| 1.058 SG |
| Estimated FG |
| 1.014 SG | | Recipe Bitterness |
| 35.8 IBU (Rager) |
| Alcohol by Volume |
| 5.68 % | | BU : GU | | 0.617 | | | | | | Recipe Color |
| 8.1 SRM |
| | | | | Measured OG: | | 1.062 | | Measured FG: | | 1.010 | | ADF: | | 83.9% | | Measured ABV: | | 6.79% |
Ingredients
| Amount | Item | Type | % or IBU |
|---|
| 4 lbs 8.0 oz | Pale Malt (2 Row) US (2.0 SRM) | Grain | 75.00 % | | 8.0 oz | Munich Malt (9.0 SRM) | Grain | 8.33 % | | 8.0 oz | Rye Malt (4.7 SRM) | Grain | 8.33 % | | 4.0 oz | Honey Malt (25.0 SRM) | Grain | 4.17 % | | 4.0 oz | Victory Malt (25.0 SRM) | Grain | 4.17 % | | 0.75 oz | Amarillo Gold [8.50 %] (Dry Hop 3 days) | Hops | - | | 0.25 oz | Columbus [14.20 %] (40 min) | Hops | 25.0 IBU | | 0.50 oz | Goldings, East Kent [5.30 %] (20 min) | Hops | 8.3 IBU | | 0.25 oz | Goldings, East Kent [5.30 %] (10 min) | Hops | 2.5 IBU | | 0.25 tsp | Irish Moss (Boil 15.0 min) | Misc |
| | 0.25 tsp | Yeast Nutrient (Boil 10.0 min) | Misc |
| | 1 Pkgs | American Ale II (Harvested) (Wyeast Labs #1272) [Starter 125 ml] [Cultured] | Yeast-Ale |
|
Mash Profile
Single Infusion, Light Body, Batch Sparge| Step Time | Name | Description | Step Temp |
|---|
| 75 min | Mash In | Add 7.50 qt of water at 161.4 F | 150.0 F |
Batch Sparge Round 1: Sparge with 0.48 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 1.63 gal of 168.0 F water
Recipe Notes
Ferment 2 days at 64F in conditioning cooler and then let it warm up to 70 for the remainder of a 2 week fermentation.
Batch prime with 2.25 oz table sugar.
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