It’s Fun to Stay at the RyeMPA

It’s Fun to Stay at the RyeMPA

(5 gallons/19 L, all-grain)
OG = 1.075   FG = 1.015
IBU = 60   SRM = 10   ABV = 8%

Ingredients
10 lbs. (4.5 kg) pale ale malt
2.5 lbs. (1.1 kg) flaked rye
1 lb. (0.45 kg) crystal malt (40 °L)
1 lb. (0.45 kg) Pilsner malt
1 lb. (0.45 kg) red wheat malt
8 oz. (0.23 kg) rice hulls
12 AAU Magnum hops (60 min.) (1 oz./28 g at 12% alpha acids)
7 AAU Hallertauer Merkur hops (30 min.) (0.5 oz./14 g at 14% alpha acids)
1 Whirlfloc tablet (15 min.)
1 capsule Servomyces (10 min.)
5.5 g calcium chloride
White Labs WLP029 (German Ale/Kölsch) or Wyeast 1007 (German Ale) or Safale K-97 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single-step infusion mash. Mill the grains, then mix with the calcium chloride and 23.3 qts. (22 L) of 166 °F (74 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to mash out at 168 °F (76°C). Hold this temperature for 5 minutes, then begin vorlauf. Sparge the grains with enough water to obtain 6.5 gallons (24.6 L) of wort. Boil for 60 minutes, adding hops according to the ingredient list. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch your yeast.

Once fermentation commences, allow beer to free rise up to 67 °F (20 °C). You can hold this temperature for ten days or until the completion of primary fermentation, whichever is later. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Partial mash Option:
Replace the pale ale malt with 6.6 lbs. (3 kg) Maris Otter liquid malt extract and omit the rice hulls. Heat 2 gallons (7.6 L) water to 166 °F (74 °C). Place crushed grains in one or more large grain bags and submerge in the water. The temperature of the mash should stabilize at about 152 °F (67 °C). Steep the grains for 60 minutes. Remove the grains and place them in a colander over the brew kettle. Rinse grains with 2 gallons (7.6 L) hot water. Top off your brew kettle to 5 gallons (19 L) then bring wort to a boil. Turn off the heat, add the malt extract and stir thoroughly to dissolve completely. Turn the heat back on and bring to
a boil.

The remainder of this recipe is the same as the all-grain version.