Terrapin Brewing Co.’s Rye Pale Ale clone
Terrapin Beer Company: Rye Pale Ale
(5 gallons / 19 L, all-grain) OG = 1.054 FG = 1.013 IBU = 38 SRM = 8 ABV = 5.6% Ingredients 8.6 lbs. (3.9 kg) 2-row pale malt 1 lb. (0.45 kg) rye malt 1 lb. (0.45 kg) Munich malt (10 °L) 0.5 lb. (0.23 kg) Victory® malt (30 °L) 6 oz. (170 g) Gambrinus honey malt 7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids) 2.5 AAU Fuggle hops (30 min.) (0.5 oz./14 g at 5% alpha acids) 2.38 AAU East Kent Golding hops (10 min.) (0.5 oz./14 g at 4.75% alpha acids) 3.4 AAU Cascade hops (3 min.) (0.5 oz./14 g at 6.8% alpha acids) 2 oz. (57 g) Amarillo® hops (dry hop) 1 tsp. Irish moss White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast ¾ cup (150 g) dextrose (if priming) Step by Step Mash the grains at 155 °F (68 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil 90 minutes, adding hops at times indicated. Cool, aerate, and pitch yeast. Ferment at 70 °F (21 °C). After fermentation is complete, add dry hops for 4 days and then bottle or keg as usual. Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2 lbs. (0.91 kg) Briess extra light dried malt extract. Place the crushed grains in a large grain bag. Submerge the grains in 1 gallon (4 L) of water at 155 °F (68 °C) for 60 minutes. Remove the grain bag and place in a colander over the brewpot. Slowly wash the grains with 1 gallon (4 L) hot water. Stir in the liquid and dried malt extracts, then top off to 6 gallons (23 L). Bring wort to a boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
