Brown Rye Ale

Classification: brown ale, rye ale, sucanat, all-grain

Source: Jacob Galley (jgalley@tezcat.com), HBD Issue #2034, 5/11/96

The other interesting thing about this recipe, besides the rye flakes, is the sucanat. I got this idea from a brown ale recipe in one of Dave Miller's books, which called for brown sugar. It's hard to describe, but the cane flavor complements the rye-spiciness quite well!

Ingredients:

5 lbs Mild Ale Malt (Munton and Fison)
1.5 lbs Rye Flakes (in the bulk section of your health food store)
8 oz Cara-Munich (DeWolf-Cosyns)
3 oz Roasted Barley (DeWolf-Cosyns)
1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
2.0 oz = 8.0 AAU Fuggles (60 min)
1.5 oz = 5.2 AAU Spalt (10 min)
ale yeast

Procedure:

Mash at about 142 F for 90 minutes. Sparge as usual. Boil wort 60 minutes with sucanat, hop as indicated above. Chill as usual. The original gravity comes to 1.048 (for 5 gallons). Pitch any of the plethora of British and German ale yeasts marketed by Wyeast. (I generally use London Ale.)

Specifics:

OG: 1.048