Rye Pale Ale

Makes 5 gallons

3.3 Lbs. - Light malt extract syrup
2.0 -lb Light Dry Malt Extract
1 -lb Rye malt
1 -lb Munich malt (10L) ½ -lb Victory malt
6 -Oz. Gambrinus Honey malt
¾ -Oz. Magnum hops (boil 60 minutes - bittering hop)
¾ -Oz. Fuggle hops (boil 30 minutes - bittering hop)
½ -Oz. Kent Golding hops (boil 20 minutes – flavor hop)
½ -Oz. Kent Golding hops (boil 10 minutes – flavor hop)
1 -Oz. Fuggle hops (add at end of boil — aroma hop)
2 -Oz. Amarillo® hop Pellets (add at day 4 of fermentation — dry hop)
1 -tsp Irish moss for 60 min
¾ -cup of corn sugar for priming.
Imperial A15 Independance yeast

Original Gravity = 1.054
Final Gravity = 1.013
IBU’S = 45
Alcohol 5.4% by volume

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes.   Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, stir in 1 cup of the malt syrup. Return to a boil, then add ¾ oz. Magnum hops and Irish Moss, and boil for 60 minutes.

Add ¾ oz Fuggle hops with 30 minutes left in the boil. Add first ½ oz. Kent Golding hops for last 20 minutes of the boil. Add the second ½ oz. Kent Golding hops for last 10 minutes of the boil. Add 1 Oz. Fuggle hops at the end of the boil. Then add remainder of malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5¼ gallon mark.

Add yeast when beer is less than 78°, and ferment as ususal. Add the dry hopping addition of Amarillo® hops when the beer is done fermenting. Remove the dry hops after about 4 days. Bottle your beer, age for 2-3 weeks and Enjoy!