Pale Rye Ale

Description:

This one is not bitter at all and the taste of the rye really comes through. I like to keep this one around in the summer so my friends don’t have to give me “bitter beer face” when I serve them my IPA.

I take no credit for this recipe, it is from Sep/Oct 93 issue of Brewing Techniques (out of print), page 23.

I usually use Harrington or whatever is cheap for the 2-row. I also usually double this to make 10 gallons. Five is nowhere near enough. YES!! I know that the rye is 30% of the grain bill. ** Do it anyway**. This is an excellent beer. Even people who don’t like beer, like this beer. My favorite variation of this substituted 2 lbs of Victory for 2 lbs of the 2-row, and used an altbier yeast. I remember it fondly 🙂

Ingredients:

• 8 lbs pale malt
• 4 lbs rye malt
• 1/2 oz Centennial 6.6% bittering
• 3/4 oz Northern Brewer, finish
• 1/2 oz Centennial, finish
• Irish moss
• Sierra Nevada yeast or Wyeast 1056

Procedure:

Single-step infusion mash or step mash. 90 minute boil.