6 Malt Rye

Source: J. Morton Halliday
Recipe added: 09/04/00
Email: turner@tarleton.edu

Very quick and satisfying ale. Saw the " Coopers " and had to give it a try. Renewed faith in using dry yeast at times if it delivers this type of quality.Very quick brew. Unusualy " Clear " brew. JMH

Specifics

Recipe type: All Grain
Batch Size: 6 gal.
Starting Gravity: 1.043
Finishing Gravity: 1.012
Time in Boil: 90
Primary Fermentation: 3 Days
Secondary Fermentation: 5 Days
Additional Fermentation: Cellar 2 weeks

Ingredients:

1 lb. Rye Malt
4 oz. 20L Crystal
1 lb. Victory
4 oz. Light Munich
3 oz. Chocolate Malt
7-1/2 lbs. Pale Malt (Pauls)
20-25 IBU of your choice of hops
Coopers Dry yeast

Procedure:

2 Stage infusion mash 1. 123F 40 min 2. 152F 40 min Mash out at 170F Sparge at 170F Corn sugar to prime.

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