I got this recipe for a rye ale, but it seems light on the rye grain. just 1 lb. for a 5.25 batch. can I cut my 2 row by a lb. and add a lb. of rye? Or is that not a direct replacement? (I know not all the hops are listed in the top half of recipe)
9 lbs. American 2-row info
1 lbs. American Munich info
1 lbs. Rye Malt info
.75 lbs. Belgian Biscuit info
.25 lbs. Honey Malt info
.4 oz. Yakima Magnum (Pellets, 14.50 %AA) boiled 60 min. info
1 oz. Fuggle (Pellets, 4.75 %AA) boiled 30 min. info
.5 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 20 min. info
Yeast : WYeast 1056 American Ale info
This recipe is for a clone of Rye Ale brewed in Athens GA. I take no credit for this recipe, I contacted Terrapin Brewing and they gave me approximate specifications on their "Terrapin Rye Ale" ... It is awesome, and very hoppy.
If you have ever tried this, you'll be dying to make it ... Good luck HOP HEADS ...
Mash at 154F for 60 minutes, Sparge with 170F water. Boil for 90 minutes.
Follow this hop schedule
.4 Oz. Yakima Magnum - 60 minutes
1.0 Oz. Fuggles - 30 Minutes
.5 Oz. E.K. Goldings - 20 Minutes
.5 Oz. E.K. Goldings - 10 Minutes
.5 Oz. Cascades - 0 minutes
2 Oz. Armarillo - Dry Hop.