Ol’ Rye Ale
Rye Malt and Carapils® Malt impart a unique full bodied character to this strong ale. Coupled with a significant amount of alcohol this ale is a satisfying sipping beer on cold winter nights.
Type: Ale
Style: Rye
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.6 lbs | CBW® Sparkling Amber LME | Extract, LME | |
| 3.3 lbs | CBW® Golden Light LME | Extract, LME | |
| 2 lbs | Rye Malt | Kilned, Rye | |
| 0.5 lb | Carapils® Malt | Dextrine | |
| 2 oz | Bullion Hops (7.5% AA) | Boil 60 minutes | |
| 2 vials | WLP004 Irish Ale Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | Boil 10 minutes |
Procedures
- Steep grains in water at 150-158ºF for 30 minutes
- Remove grains
- Bring to a boil
- Add liquid extract and hops
- Bring to a boil
- Add Servomyces as indicated
- Remove from heat
- Cool to 70ºF
- Oxygenate and pitch yeast
Primary Fermentation: 14-21 days at 70ºF
Secondary Fermentation:
Fermentation Notes: Bottle condition with 0.25 vial WLP004 Irish Ale Yeast
Original Gravity: 1.079
Final Gravity: 1.021
Alcohol by Weight: 6.1%
Alcohol by Volume: 7.7%
IBU: 36
Color: 19 SRM
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