Rye Pale Ale

(5 gallons/19 L, partial mash)
OG = 1.050  FG = 1.013 IBU = 58  SRM = 10  ABV = 4.9%

Ingredients

3.3 lbs. (1.5 kg) Coopers Light liquid malt extract
2.0 lbs. (0.9 kg) Coopers Light dried malt extract
1.0 lb. (0.45 kg) rye malt
1.0 lb. (0.45 kg) Munich malt (10 °L)
0.5 lb. (0.23 kg) Victory malt
6.0 oz. (170 g) honey malt
10.5 AAU Magnum hops (60 min.) (0.75 oz./21 g of 14% alpha acids)
3.75 AAU Fuggle hops (30 min.) (0.75 oz./21 g of 5% alpha acids)
2.5 AAU Kent Golding hops (20 min.) (0.5 oz./14 g of 5% alpha acids)
2.5 AAU Kent Golding hops (10 min.) (0.5 oz./14 g of 5% alpha acids)
1.0 oz. (28 g) Fuggle hops (0 min.)
2.0 oz. (57 g) Amarillo hops (dry hop)
1.0 tsp. Irish moss (15 min.)
White Labs WLP051 (California Ale V) or Wyeast 1332 (Northwest Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Steep crushed malted grain in 2 gallons (7.6 L) of 150 °F (66 °C) water for 30 minutes. Remove the grains, then bring water to a boil. When boiling starts, stir in the malt syrup. Return to a boil, adding hops at times specified in ingredient list. Fill your sanitized carboy with 2 gallons (7.6 L) of cold water. Strain the hot wort into the carboy and top off to the 5.25-gallon (20-L) mark. Add yeast when beer is less than 78 °F (26 °C) and ferment. Add the dry hops when the beer is done fermenting. Remove the dry hops after about four days. Bottle your beer, age for 2–3 weeks and enjoy!