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We're trying something new at Clawhammer. We're going to start brewing beer and documenting it, like we've done with distilling. We've always been homebrewers and are excited to share our passion for it with you. If you've never tried it, maybe these articles and videos will inspire you.
First up is a Rye Pale. This is a recipe that Emmet has been brewing for years. It's one of his favorites, and rightfully so. It offers that classic rye spice, but isn't too intense. It isn't super boozy either. It's a great spring beer.
Here's the video. Full recipe details are below.
Ingredients and Procedure
5.5 Gallons (20.8 liters) - full volume mash
4 lbs 5 oz (1.9 kg) - Pale Malt (2 Row)
14 oz (397 grams) - Flaked Rye
10 oz (283.5 grams) - Munich Malt
10 oz (283.5 grams) - Rye Malt
3.5 oz (99.2 grams) - Caramel/Crystal Malt
3.5 oz (99.2 grams) - Caramunich Malt
3.5 oz (99.2 grams) - Special B Malt
Adding our grain basket in before the mash
Hold a steady 152 degrees Fahrenheit (66.7 degrees Celsius) for the entire mash. 60 minutes.
Stirring the mash to remove any doughballs
0.22 oz (6.2 grams) Columbus - 60.0 min (start of boil)
0.22 oz (6.2 grams) Columbus - 20.0 min
1 Tablet Whirlfloc Tablet - 15.0 min
0.22 oz (6.2 grams) Columbus - 10.0 min
0.22 oz (6.2 grams) Columbus - 2.0 min
Nottingham Ale Yeast fermented at 65 degrees Fahrenheit (18.3 degrees Celsius)
Pitching yeast into fermenter
We hope you enjoyed our initial foray into the world of homebrewing. Rye pale is one of our favorite beer styles. If this is your first, we hope you enjoy it as much as we do.
If you liked this video, article, or recipe, leave a comment and let us know. In fact, better yet, share it with a friend!
Here's the tasting notes video: