Terrapin Beer Company: Rye Pale Ale clone recipe

(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.