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Rye PA - Partial Mash PDF Print E-mail
Written by Britt   
Wednesday, 10 November 2010 16:33

Rye PA


Source:  Britt Bunyard


Brewer: Britt Bunyard

Style: India Pale Ale plus Rye

TYPE: Partial mash

 

Ingredients:

 

Amount           Item                                                                Type

6.0 lb               Light DME                                                       malt extract

2.5 lb               Rye Malt                                                          Grain

3.0 lb               Trubs 2 row malt                                           Grain

0.5 lb               Caramel / Crystal Malt 60L                          Grain

0.5 lb               Carapils Dextrine                                          Grain

1.00 oz             Cascades (60 min)                                      Hops

1.00 oz             Cascades (30 min)                                      Hops

1.00 oz             Cascades (10 min)                                      Hops

 

American Ale II (Wyeast Labs #1272)

 

Procedure:

Milled grain day of brewing and mashed in 2 gal water at 154 F for 30 min. Raised the temperature to 168 F briefly, then sparge with another 2 qt of 170 F water. Grain removed. Add gal of water to wort, add first bittering hops, add malt extract and boil for 60 min. At 30 min add 2nd 1 oz Cascades. At 10 minutes add 3rd 1 oz Cascades. Cool and strain into fermenter. Pitch yeast and top off with cold water. Rack it in 1 week. When ready, bottle with 3/4 cups corn sugar.