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Red Ryerson (American Amber with Rye)
I had some requests for this one so here it is. The rye gives it a nice dry finish and an almost creamy texture. You can't really do an all extract version of this because the flaked rye, aromatic and munich malt need to be mashed. You could do a partial mash with the flaked rye, aromatic, munich and a coulple of pounds of Pale Malt and then use Light DME for the rest. The conversion for grain to DME is .6 lb of DME for every pound of grain. The beer stats below come from ProMash.
5.5 galons OG: 1.o62 FG: 1.014 ABV: 6.5% SRM: 14.4 IBU: 45.5 Mash Efficiency: 72%
9.5 lb American Pale Malt
1 lb Munich Malt
1 lb Flaked Rye
1 lb Crystal Rye
0.5 lb Aromatic Malt
0.5 lb Cara Munich II
1 oz Centennial (8.5 % AA) - 60 min
1 oz Centennial - 15 min
1.5 oz Centennial - 0 min
1 oz Centennial - Dry
1/2 oz Cascade - Dry
Wyeast 1056 - 2 qt starter
Mash at 152 for 60 min or until conversion is complete. Sparge with 170 water and collect 6.5 gallons of wort. Boil 60 min adding hops at times indicated. Aerate well and pich yeast at 68. Maintain temperature until fermentation is complete. Rack to secondary with dry hops for 1-2 weeks. Bottle or keg. Enjoy.
Pumpkin Spiced Ale
You do not have to use pumpkin pulp to get a very similar nice pumpkin beer. If you do want to use pumpkin, I suggest medium-sized pie pumpkins quartered and roasted in the oven at 330 degrees F until soft, sweet with juices caramelized. Mix the whole mess (caramelized juices included) into your whole grain mash (for partial mash steep pumpkin with specialty steeped grains).
OG: 1.056 FG: 1.016 ADF: 69% IBU: 24 Color: 12 SRM: 12 SRM (24 EBC) ABV: 5.2%
Boil: 60 minutes Pre-boil vol.: 7 G (26.5L) Pre-Boil Gravity: 1.047
English Pale Ale Extract (2.3o L); 7.9 lbs. (3.58 kg)
Aromatic (20o L); 0.5 lbs. (227g)
Crystal (40o L); 0.5 lbs. (227g)
Crystal (120o L); 0.5 lbs. (227g)
Special Roast (50o L); 0.25 lbs. (113g)
Kent Goldings 5% AA, 60 minutes; 1.2 oz. (34g); IBU 23.9
Cinnamon (ground, dry), 1 minute; 1/2 tsp.
Ginger (ground, dry), 1 minute; 1/4 tsp.
Nutmeg (ground, dry), 1 minute; 1/8 tsp.
Allspice (ground, dry), 1 minute; 1/8 tsp.
White Labs WLP002 English Ale; or Wyeast 1968 London ESB; or Fermentis Safale S-04
Fermentation and Conditioning:
Use 11 grams of properly rehydrated yeast, 2 liquid yeast packages, or make an appropriate starter, Ferment at 68o F. When finished, carbonate to approximately 2 to 2.5 volumes.
Replace English Pale Ale extract with 11 lbs. British pale ale malt. Mash at 154o F. If using real pumpkin, reduce base malt by 2 lbs. adding 5 lbs. roasted pumpkin pulp and 0.5 lbs. rice hulls to mash. For proper conversation, extend rest time to 90 minutes.