Recipe Type: All Grain
Yeast: American Ale II
Yeast Starter: yep
Additional Yeast or Yeast Starter: one liter
Batch Size (Gallons): 5.25
Original Gravity: 1.055
Final Gravity: 1.014
IBU: 37
Boiling Time (Minutes): 65
Color: 16.2
Primary Fermentation (# of Days & Temp): 21 at 65*
Additional Fermentation: nope
Secondary Fermentation (# of Days & Temp): one week with isinglass for clarity (optional)
Tasting Notes: Full bodied, malty sweetness balanced with enough rye flavor.

My goal for this recipe was initially to make a Rye Pale Ale or IPA but then I figured that has been done over and over again so I decided my base style would be an American Amber Ale. With that in mind, I wanted more of a full bodied sweetness that balances out with rye flavor. To give credit where credit is due, I lifted the Special B and C-120 combo from Ken's Homerun Red on the Northern Brewer forum.

Redheaded Rye-child
American Amber Ale (Base style obviously w/ Rye added)
Type: All Grain Date: 9/1/2012
Batch Size (fermenter): 5.25 gal Brewer: In House Brew
Boil Size: 6.72 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00 %

Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 63.6 %
3 lbs Weyermann® Rye Malt (3.5 SRM) Grain 2 27.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.5 %
8.0 oz Special B Malt (180.0 SRM) Grain 4 4.5 %
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 25.2 IBUs
0.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 6 8.9 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 7 3.3 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 37.4 IBUs
Est Color: 16.4 SRM

Mash Name: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 11 lbs
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.50 qt of water at 164.0 F 154.0 F 60 min

Sparge Step: Batch sparge with 2 steps (Drain mash tun, 4.16gal) of 168.0 F water