American Rye, all-grain recipe

(5 gallons/19 L)
OG = 1.055 (13.6 °P)  FG = 1.013 (3.4 °P)
IBU = 26  SRM = 5  ABV = 5.5%

Ingredients

5.5 lb. (2.5 kg) American two-row malt (2 °L)
3.75 lb. (1.7 kg) rye malt (4 °L)
3 lb. (1.4 kg) wheat malt (2 °L)
3.25 AAU Simcoe® pellet hops (60 min.) (0.25 oz./7 g of 13% alpha acids)
3.5 AAU Amarillo® pellet hops (15 min.) (0.35 oz./10 g of 10% alpha acids)
4.55 AAU Simcoe® pellet hops (15 min.) (0.35 oz./10 g of 13% alpha acids)
5 AAU Amarillo® pellet hops (0 min.) (0.5 oz./14 g of 10% alpha acids)
White Labs WLP320 (American Hefeweizen), Wyeast 1010 (American Wheat) or Fermentis Safale US-05 yeast

Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete.

Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.047 (11.7 °P).

Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops.

Add Irish moss or other kettle finings and the 15 minute hop additions with 15 minutes left in the boil. Add the last hop addition just before shutting off the burner.

Chill the wort rapidly to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Use 10 grams of properly rehydrated dry yeast, two liquid yeast packages or make a starter. Ferment at 65 °F (18 °C). Carbonate the beer to approximately 2.5 volumes.