Riveter Rye Pale Ale

Courtesy of Maryland Homebrew Columbia, Maryland
(5 gallons/19 L, partial mash)
OG = 1.060  FG = 1.012
IBU = 38  SRM = 8  ABV = 6.3%

Riveter Rye was created by Maryland Homebrew’s Owner Chris Anderson. She loves a good pale ale and IPA (among other styles). This beer has a little of both worlds. A little stronger than your typical pale ale and not as hoppy as some IPAs, this is an easy-drinking brew that’s great for the summer. The malt and hops are balanced and full of flavor with some crisp and complex flavors coming from the rye malt. Rye also tends to make the beer finish out a little drier — perfect for the hot days. The classic hops Riveter Rye uses will please all palates.

Riveter Rye Pale Ale is named for Rosie the Riveter and has been brewed several times for the Baltimore Beer Babes, a club co-founded by Chris. This beer can be found on Untappd.

Ingredients

8 lbs. (3.6 kg) Briess Pilsen light liquid malt extract
0.75 lb. (0.34 kg) Caramunich malt (60 °L)
1.5 lbs. (0.68 kg) rye malt
6.75 AAU Magnum hops (first wort hop) (0.5 oz./14 g at 13.5% alpha acids)
2 AAU Perle hops (30 min.) (0.25 oz./7 g at 8% alpha acids)
3.75 AAU Cascade hops (15 min.) (0.75 oz./21 g at 5% alpha acids)
3.75 AAU Cascade hops (7 min.) (0.75 oz./21 g at 5% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1⁄2 teaspoon Irish moss (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by step

Steep grains in bag in 2.5 gallons (9.5 L) of water at 155 °F (68 °C) for 30 minutes. Remove grains and allow to drip back into kettle. Bring wort up to a boil and then remove kettle from the burner. Add the malt extract while stirring and first wort hops, be careful not to scorch the extract to the bottom of the kettle. Return kettle to burner and boil for 60 minutes, adding hops and Irish moss as indicated.

When the boil is complete, chill wort to get below 75–80 °F (24–28 °C). Transfer to fermenter and add water to make 5.25 gallons (20 L). Aerate and pitch yeast when wort temperature is between 70–75 °F (21–24 °C). If using one-step fermentation, allow the wort to sit in the fermenter at 65–70 °F (18–21 °C) for about 7 days, then use a sanitized hydrometer to ensure that it has reached final gravity. If using two-step fermentation, rack to a secondary fermenter (glass carboy) after five days and allow it to sit for another week, along with dry hops, before bottling. Dry hops should be added in the last week of fermentation during the clearing stage.