I’m trying to brew a series of session beers that have lots of flavor and lower alcohol. I’ve had good success with the malty styles but I haven’t made a lower gravity APA. I’ve found that high mash temps and relatively high crystal malt percentages make the small beers taste bigger. Does this recipe seem reasonable?
Session Rye Pale Ale
12.00 gal
Ingredients
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 44.4 %
3 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 3 19.4 %
2 lbs Munich Malt (9.0 SRM) Grain 4 11.1 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 6.9 %
1 lbs 4.0 oz Honey Malt (25.0 SRM) Grain 6 6.9 %
1 lbs White Wheat Malt (2.4 SRM) Grain 7 5.6 %
1 lbs Rice Hulls (0.0 SRM) Adjunct 1 5.6 %
35.00 g Magnum [12.50 %] - First Wort 60.0 min Hop 8 30.6 IBUs
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 9 5.4 IBUs
10.00 g Centennial [8.90 %] - Boil 10.0 min Hop 10 2.1 IBUs
15.00 g Centennial [8.90 %] - Boil 0.0 min Hop 11 0.0 IBUs
15.00 g Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
15.00 g Centennial [8.90 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs
15.00 g Columbus (Tomahawk) [14.50 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
WY1450 Denny’s Favorite 50
Beer Profile
Est Original Gravity: 1.040 SG
Est Final Gravity: 1.010 SG
Bitterness: 38.0 IBUs
Est Color: 7.8 SRM