Recipes:Ben Lipman's Rye Beer
From ASH
Rye Beer
- Brewer: Ben Lipman
- Recipe Type: Partial-Mash/Extract
- Batch Size: 5 Gal
Grain/Extract/Sugar
| Grain/Extract/Sugar | |
|---|---|
| Amount | Name |
| 6.0 lbs | Extra Light Dry Malt Extract |
| 1.0 lbs | Malted Rye |
| 1.0 lbs | Flaked Rye |
| 1.0 lbs | Marris Otter |
| 0.5 lbs | Carapils |
| 0.25 lbs | Carahell |
| 0.5 lbs | 6 Row |
Hops
| Amount | Name | Alpha % | Boil Time |
|---|---|---|---|
| 0.5 oz | Warrior | ?% | 60 min |
| 0.5 oz | Chinook | ?% | 5 min |
Additional Additions
- 1 tsp. Irish Moss
- 2 tsp. Amylase Enzyme
- R/O water with beer salt mixture added
Yeast
Wyeast 1028 London Ale (1 XL smack pack or proper starter)
Directions
Steep grains in 3 gal. water (R/O w/salts) @160F, rest down to 154F (add Amylase), hold @154 20 min, rinse grain bag w/ 1 quart hot water, add DME, bring to boil, and hop as specified. Top off to 5 gal, ferment 14 days, bottle condition 14 days. This is how I made the recipe. When I brew this beer again I will do a full 7 gallon boil and substitute the DME for more 6 row. I will keg and carbonate next time as well. I was drinking while I brewed this recipe and forgot to measure my OG.
Notes
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