Rye Pale Ale

5 gallons/19 L, extract with grains; OG = 1.050 FG = 1.013; IBU = 58 SRM = 10 ABV = 4.9% 

Ingredients:

• 3.3 lbs. (1.5 kg) Coopers Light liquid malt extract
• 2.0 lbs. (0.9 kg) Coopers Light dried malt extract
• 1.0 lb. (0.45 kg) rye malt
• 1.0 lb. (0.45 kg) Munich malt (10 °L)
• 0.5 lb. (0.23 kg) Victory malt
• 6.0 oz. (170 g) honey malt
• 10.5 AAU Magnum hops (60 mins) (0.75 oz./21 g of 14% alpha acids)
• 3.75 AAU Fuggle hops (30 mins) (0.75 oz./21 g of 5% alpha acids)
• 2.5 AAU Kent Golding hops (20 mins) (0.5 oz./14 g of 5% alpha acids)
• 2.5 AAU Kent Golding hops (10 mins) (0.5 oz./14 g of 5% alpha acids)
• 1.0 oz. (28 g) Fuggle hops (0 mins)
• 2.0 oz. (57 g) Amarillo hops (dry hop)
• 1.0 tsp. Irish moss (15 mins) White Labs WLP051 (California Ale V) or Wyeast 1332 (Northwest Ale) yeast
• 0.75 cups corn sugar (for priming)

Step by Step:

Steep crushed malted grain in 2 gallons (7.6 L) of 150 °F (66 °C) water for 30 minutes. Remove the grains, then bring water to a boil.

When boiling starts, stir in the malt syrup. Return to a boil, adding hops at times specified in ingredient list. Fill your sanitized carboy with 2 gallons (7.6 L) of cold water.

Strain the hot wort into the carboy and top off to the 5.25-gallon (20-L) mark. Add yeast when beer is less than 78 °F (26 °C) and ferment. Add the dry hops when the beer is done fermenting.

Remove the dry hops after about four days. Bottle your beer, age for 2–3 weeks and enjoy!