Mustache Rye'd Session Pale

Session Pales are the continuous platform that all good breweries are judged.  This is almost an unattainable goal for most craft breweries.  I've learned to love the challenge of repeatable recipes in homebrewing.  Once I can reproduce the beer 3 times, I consider it cloned and repeatable.

Over the last couple of years I've been tweaking my Session recipes to maximize hop aroma.  I have the recipes mostly figured out on my Fargo Lane Pale and Justice Pale ale experiments.  So it is time to start a new Session Pale Ale, this time with a good majority of the grain bill as Rye Malt.  I want to stay away from the modern tropical hops that the other recipes had.  This time focusing on Glacier and Cascade additions.  I've had great luck with Glacier in my Blackout IPA and I think the grittiness of the Glacier will work great with the spicyness of the Rye Malt.

The name of this beer is in tribute to a long time friend Danny, alive and well, sporting the best mustache around town.  He is well known for trying to hand out some rides after a day of drinking.  (That's why this will be 4.2%)  

Starter of WLP007 building up

 Small changes might come up before brewday, if so I will revise this post as they come along. 

Mustache Rye'd Session Pale

American Pale Ale

Type: All Grain	Date: 9/9/2012
Batch Size (fermenter): 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.86 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Lewys Tower
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.00 gal	Est Mash Efficiency 72.0 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 20
Taste Notes: Not my cup of tea, I've revised the recipe and I will post that soon.
Ingredients
Ingredients Amt Name Type # %/IBU 7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 61.4 % 2 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 2 21.9 % 9.6 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 5.3 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.4 % 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5 4.4 % 4.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 2.6 % 0.75 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 33.3 IBUs 1.00 oz Glacier [5.60 %] - Boil 10.0 min Hop 8 6.9 IBUs 0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 1.9 IBUs 1.00 oz Glacier [5.60 %] - Aroma Steep 5.0 min Hop 10 0.0 IBUs 0.50 oz Palasade [7.50 %] - Aroma Steep 5.0 min Hop 11 0.0 IBUs 1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 12 - 1.50 oz Glacier [5.60 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs 2.00 oz Centennial [10.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
Beer Profile
Est Original Gravity: 1.047 SG	Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.5 %	Actual Alcohol by Vol: TBA %
Bitterness: 42.1 IBUs	Calories: TBA kcal/12oz
Est Color: 7.1 SRM
Mash Profile
Mash Name: Single Infusion, Full Body	Total Grain Weight: 11 lbs 6.4 oz
Sparge Water: 3.24 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 14.25 qt of water at 168.2 F 156.0 F 60 min Mash Out Add 5.70 qt of water at 202.4 F 168.0 F 10 min
Sparge Step: Fly sparge with 3.24 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Age for: 14.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 54.0 F
Fermentation Notes
Pitching at 63 ambient fridge temp.  After 24 hours start the free rise to 68.  Hold for a week then bring up to 73 for 3 days and transfer if needed.
Created with BeerSmith Massive amounts of Glacier leaf hops in primary