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.

Ingredients

10 lbs - CBW® Golden Light LME
1 lb - Rye Malt
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

Directions

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