Big hoppy rye ale

American Amber Ale by Tony Reaves

Type Partial Mash
Batch size 5.5 gal
Boil time 60 min
Efficiency 80.0%

Fermentables

Name Amount Use PPG
Rye Malt Briess 2.5 lb Steep 29
2-Row Brewers Malt Briess 1.0 lb Steep 37
British Dextrin (Cara-Pils) 0.75 lb Steep 33
German Wheat 0.69 lb Steep 39
Caramel Malt 120L Briess 0.31 lb Steep 32
American Black Patent 0.06 lb Steep 26
Sparkling Amber LME Briess 6.0 lb Boil 37
Flaked Rye 1.25 lb Boil 36

Hops

Name Amount Time Use Form AA
Millenium United States 1.0 oz 60 min Boil Pellet 15.5%
Centennial United States 0.75 oz 30 min Boil Pellet 10.5%
Cascade New Zealand 1.0 oz 30 min Boil Pellet 6.6%
Centennial United States 0.25 oz 30 min Boil Pellet 10.5%
Amarillo United States 1.0 oz 30 min Boil Leaf 7.0%

Yeasts

Name Lab Attenuation Temp
Nottingham Ale Yeast WLP039 White Labs 76.0% 66°F – 70°F

Notes

Based off a clone recipe for Hop Rod Rye Ale, with more malt and a couple of hop substitutions.