I have made this one 3 times now, from Gordon Strong's book , ideal for your weather over there at the moment.
Summer Rye | Specialty Beer
INGREDIENTS
- 4 lb (4.5 kg) US two-row (Briess)
- 3 lb (1.4 kg) UK Golden Promise (Simpsons)
- 3 lb (1.4 kg) Wheat malt (Durst)
- 1.5 lb (680 g) Rye malt (Weyermann)
- 2 oz (57 g) NZ Motueka pellet hops, 7.5% a.a. (0 min)
- White Labs WLP001 California Ale Yeast
SPECIFICATIONS
- Original Gravity: 1.049
- Final Gravity: 1.006
- ABV: 5.7%
- IBU: 25 (?)
- SRM: 4
- Efficiency: 75%
DIRECTIONS
Water Treatment
Reverse Osmosis water treated with 1/4 tsp 10% phosphoric acid per 5 gallons. 1 tsp CaCl2 in mash.
Mash
15 minutes at 131°F (55°C). 60 minutes at 151°F (66°C).
Boil Length
90 minutes. Add the hop addition at flameout.
Fermentation
66°F (19°C)
Variations
You might prefer to use fruitier yeast, like Wyeast 1272 or Wyeast 1335. Substitute any other hops, but try to use the same quantity as this recipe. You don't have to go the spicy route; you can try fruity or citrusy. I'd avoid hops with abundant resin smell and taste, as that character clashes with the graininess of the rye.