July Rye

Yield: 5 gallons

Total Boiling Time: 60 minutes

Starting Gravity: 1.050 Primary Fermentation: 7 days, 65°

Final Gravity: 1.0xx Secondary Fermentation: 14 days, 65°

3.3 lbs. Light liquid malt extract

1 lb. Extra-light Dry malt extract

2 lb. Rye malt (crushed)

1 lb. Pale Malt (6-row) (crushed)

0.5 lb. Carapils malt (crushed) 0.5 oz.

1 oz. Hallertauer pellet hops (3.2 AAU) for 60 min.  

0.5 oz. Hallertauer pellet hops (3.2 AAU) for 45 min.     

0.5 oz. Hallertauer pellet hops (3.2 AAU) for 15 min.

                5 oz. Priming Sugar at bottling

                1 pkts. Muntons Gold Dry Ale Yeast or White Labs WLP001

Optional: Evening prior, boil 3 gal. of water and cool overnight. Keep water covered. This will be added to the wort to bring the total volume up to 5 gallons in the primary fermenter.

Directions: Place crushed grains into 1.5 gallons of cold water. Bring water with grains to

122 °F, hold temperature for 20 minutes. Increase temperature to 155 °F, stirring constantly, hold temperature for 40 minutes. Increase temperature to 168 °F and hold for 10 minutes. Remove and rinse grains with 2 pints hot tap water, collecting runoff into boiling vessel. Remove boiling vessel from heat and add malt extracts. Stir until dissolved, then place back on burner and bring to a boil.

Add hops to the boil using the times specified above. WATCH OUT FOR BOIL OVER! Turn off heat and cool mixture by placing boiling pot in a tub or sink of ice water. Keep wort covered during cooling. Pour cooled wort into your fermentor. Add (pre-boiled water from the prior evening) to reach a final volume of 5 gallons. Temperature of your total 5 gallon wort must be below 80° F before pitching the yeast.

While waiting for the wort to boil or cool, make a yeast starter. Dissolve dried yeast in a cup of pre-boiled water, which has been cooled to 70°F. Leave mixture undisturbed for 15 minutes, then stir yeast mixture and add to your 5 gallon wort. Vigorously stir in the yeast with a sanitized spoon. Cover fermentation bucket, fill airlock halfway with water and put into a cool dark place.

Ferment for 7 days at 65 °F. Transfer the beer to a secondary fermenter for 14 days at 65° F.

Transfer beer to a sanitized bottling bucket. Dissolve priming sugar into 2 cups of water on the stove. Bring solution to a boil for 5 minutes. Cool solution and add to beer in the bottling bucket. Stir gently with sanitized spoon. Bottle your beer. Let bottles set for 2 - 3 weeks before serving. Store in a cool area.