A Layger Brewhaus Original Recipe
Style: Amber Rye Ale
Malts: Amber Malt Extract, Light Dry, Crystal, Rye Flakes, Cara Pils
Hops: Centennial, Mount Hood
Yeast: American Ale
Other: Irish moss
Questions? Ask the Brewer: Dave
Octobertheseventhfest comments: Missing!
5 lb Amber Malt Extract Syrup
1 lb Light Dry Malt Extract
1 lb Crystal 60L
1 lb rye flakes
8 oz Cara Pils
bittering hops: 1 oz Centennial pellet (10.5% alpha acid)
aroma hops: 0.25 oz Mount Hood pellet (5.0% alpha acid)
Wyeast #1056 American Ale, 1.0
1 ounce Irish Moss
1. Bring 1 ½ gallons water to 180 deg or so. Water should be steaming but not boiling.
2. Crush the grains, add to grain sock, add to water.
3. Steep the grains 30 minutes.
4. Remove the pot from heat. Sparge the grains.
5. Pour the amber malt extract and the light dry malt into the pot while stirring. Once thoroughly mixed, bring the pot to a boil.
6. Add the bittering hops: 1 oz. Centennial (10.5% alpha acid).
7. Boil 45 minutes.
8. Add 1 oz Irish moss.
9. Boil 10 minutes.
10. Add the aroma hops: .25 oz Mount Hood (5% alpha acid).
11. Boil 5 minutes.
12. Remove pot from heat. Discard hops.
13. Cool water to 85degF.
14. Add 3 gallons cold water to bring the total volume up to 5 gallons.
15. Hydrate the yeast.
16. Add the yeast when the water temp is between 65ºF-75ºF.