RyePA
An often overlooked malt, Rye Malt has a unique rye flavor for the production of great rye beer. But don't stop there! Rye Malt can help build flavor and develop complexity in many beer styles, all the way from medium flavored lagers to dark ales. We recommend you start light. Use in 5% increments until desired flavor is achieved.
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 |
| 10 lbs | CBW® Golden Light LME | Extract, LME | |
| 1 lb | Rye Malt | Kilned, Rye | |
| 1 oz | Magnum Hops | Boil 45 minutes | |
| 1 oz | Magnum Hops | Boil 30 minutes | |
| 1 oz | Amarillo Hops | Boil 20 minutes | |
| 1 oz | Amarillo Hops | Boil 5 minutes | |
| 2 oz | Centennial Hops | ||
| 1 pkg | #1272 All American Ale Yeast | aka American Ale II |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add 3 lbs of the extract
- Bring to a boil
- Add bittering hops and bring to a rolling boil
- Add finishing hops as indicated
- At end of boil add the remaining extract (Late extract addition helps with color, flavor and hop utilization)
- Mix well and boil for 15 minutes
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
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