Roggen Amber

I always wanted to use rye in a recipe. A simple american amber ale
seemed the right choice, as any flavor from the rye should come
through.

Brewer:	Markus Berndt		Email:	berndt @colorado.edu
Beer:	Roggen Amber		Style:	American Amber Ale
Type:	All grain		Size:	5.5 gallons
Color:	18 HCU (~11 SRM)		Bitterness:	29 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.4% v/v (4.2% w/w)
Water:	No water treatment. Tap water here in Westminster, CO, is soft to medium hard.
Grain:	8 lb. Northwest Pale 0.8 lb. English Crystal 0.2 lb. English Light Chocolate 1 lb. Flaked Rye
Mash:	80% efficiency
	Mini-mash rye and 2lbs of the other grains on the stove with 4 qts of water: 104F (30'), 130F (30'), 155F (30'), bring to a boil. Once the mini-mash gets close to conversion, mash in the rest of the grains with 5 qts of 145F water to 130F. Rest only very briefly and add the boiling mini-mash, to raise the whole mash to 152F. Rest until conversion is achieved, then raise to 170F and rest 10'.
Boil:	120 minutes	SG 1.042	7 gallons
	Irish moss for 15'
Hops:	0.7 oz. German Northern Brewer (9.2% AA, 60 min.) .5 oz. Cascade (5.4% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	2 qt starter of Wyeast 1056 (only the yeast sediment)
Log:	brewed on 8/8/98 primary fermentation for 5 days at 68F-70F in plastic rack to glass carboy and let clear for 3 days at 68F
Carbonation:	add 110g of corn sugar for a 2.2 volumes of CO2 carbonation
Tasting:	Right now it is not fully conditioned but it already tastes great. The rye comes through nicely, is not overwhelming, though. Gives the beer lots of mouth feel and some spicy character, that goes beyond the Cascade finish.

Recipe posted 08/20/98.