Over the weekend I fired up the turkey fryer with Erin and Dan (stirring the hot break) to brew up a batch of Tavern Tan Rye Extra Pale Ale. At the end of the day, we had a higher gravity than intended, so I'm just considering it a pale ale.
One change that likely bumped up the sugar is that I did a more watery grist (for me at least) with 1.3 liters water/1 lb grain.
I also made a couple modifications due to ingredient availability and, well, just because I felt like it. The homebrew shop was low on malted rye, so I subbed in a pound of flaked rye, which will add a little thicker mouthfeel.
Then I swapped the Mt. Hood hops for Cascade and Liberty (since this beer will be ready around the 4th of July). I'll also toss in an ounce of my favorite all-purpose hop variety, Centennial, to dry hop.
For 5 gallons:
6.5# Maris Otter
1.5# Victory Malt
1# Malted Rye
1# Flaked rye
1 oz. Cascade @ 60 min (5% AA)
1 oz. Liberty @ 15 min (3% AA)
1 oz. Liberty @ 0 min
1 oz. Centennial Dry Hop
Wyeast 1272 American Ale II
IBU: 22
SRM: 8
SG: 1.060
FG: 1.010
ABV: 6.6%
UPDATE: This came in stronger than expected, and fermented a bit hotter (up to 80F), so it needs an extra week or so to work off a slight fusel alcohol note.
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