The rye adds a pungent fruitiness characteristic of Full Sail Golden ale. (5 gallons)

Ingredients:

• 6 lbs. pale malt extract
• 1 lb. light dry malt extract
• 8 oz. crystal malt, 10° Lovibond
• 8 oz. flaked rye
• 3 oz. Cascade hops (6.1% alpha acid): 1 oz. for 60 min., 1 oz. for 30 min., 1oz. for 2 min.
• 750 ml. starter of Wyeast 1056 (American ale) or White Labs California Alepitchable yeast
• 3/4 cup dextrose for priming

Step by Step:

Steep grains for 30 min. in 2.5 gal. water at 150° F. Remove grains and bring to a boil.

Remove from heat and add extract. Total boil is 60 min. Return to boil and add 1 oz. Cascade. Boil 30 min. more and add 1 oz. Cascade. Boil 28 min. more and add 1 oz. Cascade.
Boil 2 min. more. Top up to 5 gal. with cold, preboiled water. Cool below 75° F and pitch yeast.

Ferment at 68° to 70° F until completed (about five days). Secondary ferment 10 days to two weeks. Prime with dextrose and bottle.