Brown Rye Ale
brown ale, rye ale, sucanat, all-grain
Source: Jacob Galley (email@example.com),
HBD Issue #2034, 5/11/96
The other interesting thing about this recipe, besides the rye flakes, is the
sucanat. I got this idea from a brown ale recipe in one of Dave Miller's books,
which called for brown sugar. It's hard to describe, but the cane flavor
complements the rye-spiciness quite well!
- 5 lbs Mild Ale Malt (Munton and Fison)
- 1.5 lbs Rye Flakes (in the bulk section of your health food store)
- 8 oz Cara-Munich (DeWolf-Cosyns)
- 3 oz Roasted Barley (DeWolf-Cosyns)
- 1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
- 2.0 oz = 8.0 AAU Fuggles (60 min)
- 1.5 oz = 5.2 AAU Spalt (10 min)
- ale yeast
Mash at about 142 F for 90 minutes. Sparge as usual. Boil wort
60 minutes with sucanat, hop as indicated above. Chill as usual.
The original gravity comes to 1.048 (for 5 gallons).
Pitch any of the plethora of British and German ale yeasts marketed by Wyeast.
(I generally use London Ale.)