BrewingTechniques
Pale Rye Ale
8 lb. pale malt
4 lb. rye malt
1/2 oz. Centennial, bittering (6.6% AA)
3/4 oz. Northern Brewer, finish
1/2 oz. Centennial, finish
2 tsp. Irish moss
or
  Sierra Nevada ale yeast (or Wyeast #1056)
2/3 cup dextrose for priming
 
METHOD
Crack malts. Measure 12 qt of water and heat to 184 degrees F.
Transfer to mash tun and dough in malts to 158 degrees F.
Mash 10 min. Sparge with 175 degrees F
water to collect 6-1/2 gal of wort.
Bring to full boil. Add bittering hops and boil 30 min.

Add Irish moss and boil 30 min longer. Add finishing hops and let steep,
covered, for 30 min. Force cool to 70-72 degrees F.
Pitch yeast and rack wort over, aerating well.
Let ferment at 70-72 degrees F until head falls completely.
Rack to secondary and let finish and clear. Prime and bottle.
Let condition 4-6 weeks.

OG: 1.045; FG: 1.012; 4.4% alcohol (v/v)

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