Shoreline Brewery’s Seven Red Rye Ale Clone

Shoreline Brewery’s Seven Red Rye Ale clone

(5 gallons/19 L, all-grain)
OG = 1.073 FG = 1.018
IBU = 77 SRM = 17 ABV = 7.3%

INGREDIENTS
8 lbs. (3.6 kg) 2-row pale malt
4 lbs. (1.8 kg) Golden Promise malt
1.75 lbs. (0.8 kg) pale rye malt
0.75 lb. (0.34 kg) crystal rye malt
0.75 lb. (0.34 kg) flaked rye
0.25 lb. (113 g) Cararye® malt
2 oz. (57 g) chocolate malt
3.5 AAU Perle hops (90 min.) (0.5 oz./14 g at 7% alpha acids)
5 AAU Centennial hops (60 min.) (0.5 oz./14 g at 10% alpha acids)
5 AAU Centennial hops (40 min.) (0.5 oz./14 g at 10% alpha acids)
5.25 AAU Perle hops (30 min.) (0.75 oz./21 g at 7% alpha acids)
5.25 AAU Perle hops (20 min.) (0.75 oz./21 g at 7% alpha acids)
White Labs WLP051 (California AleV) or Wyeast 1272 (American Ale II) or Mangrove Jack’s M36(Liberty Bell Ale) yeast
2⁄3 cup corn sugar (if priming)

STEP BY STEP
Mill the grains, then mix with 4.4 gallons (16.7 L) of 162 °F (73 °C) strike water to reach a mash temperature of 152 °F (67 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge with enough water to collect 6.5 gallons (24.6 L) of wort. Boil for 90 minutes, adding hops according to the ingredient list and a kettle fining if you prefer.
After the boil and a whirlpool, chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
Ferment at 68 °F (20 °C) for seven days, then free rise to 72 °F (22 °C) until the completion of primary fermentation. Once the beer completes fermentation, reduce temperature to 32 °F (0 °C), then bottle or keg the beer and carbonate to approximately 2.25 volumes.

SHORELINE BREWERY’S SEVEN RED RYE ALE CLONE
(5 gallons/19 L, partial mash)
OG = 1.073 FG = 1.018
IBU = 77 SRM = 17 ABV = 7.3%

INGREDIENTS
8 lbs. (3.6 kg) golden liquid malt extract
1.75 lbs. (0.8 kg) pale rye malt
0.75 lb. (0.34 kg) crystal rye malt
0.75 lb. (0.34 kg) flaked rye
0.25 lb. (113 g) Cararye® malt
2 oz. (57 g) chocolate malt
3.5 AAU Perle hops (90 min.) (0.5 oz./14 g at 7% alpha acids)
5 AAU Centennial hops (60 min.) (0.5 oz./14 g at 10% alpha acids)
5 AAU Centennial hops (40 min.) (0.5 oz./14 g at 10% alpha acids)
5.25 AAU Perle hops (30 min.) (0.75 oz./21 g at 7% alpha acids)
5.25 AAU Perle hops (20 min.) (0.75 oz./21 g at 7% alpha acids)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
2⁄3 cup corn sugar (if priming)

STEP BY STEP
Place the crushed pale rye malt and flaked rye in one grain bag and the crystal rye malt, Cararye® and chocolate malt in a second grain bag. Bring 1.55 gallons (5.7 L) of water to approximately 162 °F (73 °C) and submerge the first grain bag in the water. Try to hold the mash temperature at 152 °F (67 °C) for 45 minutes. Add the second grain bag and let steep for an additional 15 minutes. Remove both grain bags, place them in a colander, and wash with 1 gallon (4 L) hot water. Add liquid extract while wort is off heat and stir until completely dissolved. Top off the kettle to 6.5 gallons (24.6 L) and bring to a boil. Boil for 90 minutes, adding hops according to the ingredient list.
After the boil and a whirlpool, chill the wort to slightly below fermentation temperature, about 66 °F (19 °C). Aerate with pure oxygen or filtered air and pitch yeast.
Follow the same fermentation and packaging instructions as the all-grain version.

TIPS FOR SUCCESS:
This is a beer that asks a lot of both its malt and its hops, so pay particular attention to your water chemistry! If you have particularly chloride- or sulfate-heavy (or deficient!) water, consider diluting or adjusting to reach an average and balanced amount of each, which will help prevent either aggressive bitterness or dull maltiness.