White Tail Rye
A hopped-up Rye Pale Ale. Plenty of citrus notes from the Cascades, and complex earthy flavors from the Rye. Good refreshing finish, leaving the mouth wanting more. Ingredients Fermentables 9.0 lb American 2-row 1.0 lb Vienna 1.5 lb Organic Rye Hops 2.0 oz Whole Centennial 2.0 oz Whole Cascades 2.0 oz Pellet Cascades Yeast Wyeast 1056 American Ale Method I use a 9 gallon kettle with 2 ports for the thermometer and spigot The Mash Dough in @ 100F to 5 gal water for 30 minutes Heat to 140F for 30 minutes Heat to 158F for 30 minutes Sparge with 1.5 Gallons 170F water The Boil 00:00 add 1.0 oz Whole Centennial 00:30 add 1.0 oz Whole Centennial 00:55 add 1.0 oz Whole Cascades 00:60 flame out - add 1.0 oz Whole Cascades Fermentation O.G.: 1.048-1.052 F.G.: 1.010-1.012 Primary (4-7 days) Pitch yeast - after krausen subsides transfer to secondary Secondary (4-7 days) Add 2oz pellet cascades Bottling Use 5 oz (