Copper Kettle Rye Lager
Embrace a bold and flavorful brewing experience with this unique lager that combines the richness of two-row malt, a hint of Munich, and the spiciness of rye flakes. Enhanced with wheat malt for a smooth finish, this recipe offers a delightful blend of Mt. Hood and Hersbrucker hops that create a harmonious balance. Perfect for refreshing summer gatherings or cozy winter evenings.
ingredients
- 6.75 lbs. two-row lager malt
- 0.75 lb. Munich malt
- 1 lb. rye flakes
- 1.5 lb. wheat malt
- 1.9 oz. Mt. Hood hops (5% alpha acid)
- 1 oz. for 60 min.
- 0.9 oz. for 30 min.
- 1.5 oz. Hersbrucker hops (4% alpha acid)
- 1 oz. for 15 min.
- 0.5 oz. at finish
- 1 pint ale yeast culture
steps
- 1.
Begin by heating 3.5 gallons of water to 165°F (74°C) for mashing.
- 2.
In a large mash tun, combine the two-row, Munich, rye flakes, and wheat malt.
- 3.
Pour the heated water over the grains, stirring to prevent clumping.
- 4.
Maintain a mash temperature of 150°F (65°C) for 60 minutes.
- 5.
After mashing, sparge with 170°F (77°C) water until you collect approximately 6.5 gallons of wort.
- 6.
Bring the wort to a boil, adding 1 oz. Mt. Hood hops at the start of the boil.
- 7.
After 30 minutes, add 0.9 oz. Mt. Hood hops.
- 8.
At the 15-minute mark, add 1 oz. Hersbrucker hops.
- 9.
At flameout, add the remaining 0.5 oz. Hersbrucker hops.
- 10.
Cool the wort quickly to 68°F (20°C) using a wort chiller or an ice bath.
- 11.
Transfer to a sanitized fermenter and pitch the ale yeast culture.
- 12.
Seal with an airlock and allow to ferment for 1-2 weeks at a steady temperature.
- 13.
Once fermentation is complete, bottle or keg and carbonate. Allow to condition for at least two weeks before enjoying!