Replicator July - August 2003 - Rye Pale Ale

Hey Replicator! My job takes me to Atlanta on a regular basis and last summer I "discovered" Terrapin Brewing Company's Terrapin Rye Pale Ale. I can't get enough of this awesome beer! They are based out of Athens, GA and currently distribute only in the Athens/Atlanta area and only in draft. I can't even buy some to take home to Florida with me! It turns out I must have good taste, because Terrapin Rye PA won gold at the GABF last fall in Denver. I have been telling my neighbor (also a homebrewer) about this beer and we would love to make some. I would be forever in your debt if you could create a clone recipe. Thanks and Cheers! Rick Fifer Orange Park, FL Dave, What a great choice of beers to Replicate! The Terrapin Beer Company’s slogan is “EXTREME BEERS FOR EXTREME TASTES!” and this beer fits that motto. Rye Pale Ale was awarded the Gold Medal in the American Pale Ale category at the 2002 Great American Beer Festival. This is no ordinary beer! I spoke to brewmaster Brian “Spike” Buckowski about how this beer came about, and what goes into making it. Brian is passionate about beer, and had plenty to say about his Rye Pale Ale. Brian called Rye Pale Ale a complex beer that fulfills his desire for “brewing in 3-D”, where he is challenging all your senses with the beer. It has an upfront citrus and floral bitterness, with a malty middle and a slight sweetness from the Honey malt. Finally, the rye malt gives the beer a clean, dry aftertaste that leaves you wanting more. As an “extreme” beer, Rye Pale Ale has a relatively high level of hop bitterness at about 45 IBU’s. The use of Magnum as the primary boiling hop helps keep the hop flavor from being harsh, since Magnum has a low cohumulone value. (cohumulone is where a large part of the harshness in hops bitterness comes from). There is full hop flavor throughout, since Brian also adds hops in 5 more additions throughout the brewing process. For yeast flavor, Brian suggests that you use a yeast that is slightly fruity and complex, then be patient and let the beer age for about 4 weeks before you break into it. Enjoy! For more information you can visit the Terrapin Beer Company web site at or call them at 1-888-557-BEER. Terrapin Beer Company – Rye Pale Ale (5 gallon, extract with grains) OG=1.054 FG=1.013 IBU’S = 45 Alcohol 5.4% by volume Ingredients 3.3 Lbs. Briess Light malt extract syrup 2.0 lb Briess Light Dry Malt Extract 1 lb Rye malt 1 lb Munich malt (10L) 0.5 lb Victory malt (30L) 6 Ounces Gambrinus Honey Malt 9.2 AAU Magnum hops (boil 60 minutes - bittering hop) (0.66 oz. of 14.0% alpha acid) 3.75 AAU Fuggle hops (boil 30 minutes - bittering hop) (.75 oz. of 5.0% alpha acid) 2.38 AAU East Kent Golding hops (boil 20 minutes – flavor hop) (.5 oz. of 4.75% alpha acid) 2.38 AAU East Kent Golding hops (boil 10 minutes – flavor hop) (.5 oz. of 4.75% alpha acid) 6.8 AAU Cascade hops (aroma hop) (1.0 oz. of 6.8% alpha acid) 16.4 AAU Amarillo hops (dry hop) (2.0 oz. of 8.2 Alpha acid) 1 tsp Irish moss for 60 min White Labs WLP051 California Ale V yeast or Wyeast 1332 Northwest Ale Yeast O.75 cup of corn sugar for priming. Step by step Steep the 4 crushed grains in 3 gallons of water at 155º for 30 minutes. Remove grains from wort, add malt syrup and dry malt extract and bring to a boil. Add Magnum (bittering) hops, Irish moss and boil for 60 minutes. Add Fuggle hops for the last 30 minutes of the boil. Add the first addition of East Kent Goldings for the last 20 minutes of the boil. Add the second addition of East Kent Goldings for the last 10 minutes of the boil. Add the Cascade hops for the last 3 minutes of the boil. When done boiling, add wort to 2 gallons cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 º -70º, and hold at these cooler temperatures until the yeast has fermented completely. Add the dry hopping addition of Amarillo hops when done fermenting. Remove the dry hops after about 4 days. Bottle your beer, age for 2-3 weeks and Enjoy! All grain option: This is a single infusion mash. Replace the light syrup and dry malt extract with 7.5 lbs. 2-row pale malt, mash your grains at 155º for 60 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon yield. Lower the amount of the Magnum boiling hops to 0.50 oz. to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as the extract.