Red Rye Ale

Just a Rye Ale with hopefully some red color

Brewer:	Art Shipley		Email:	wshipley@aaahawk.com
Beer:	Red Rye Ale		Style:	North German Altbier
Type:	Partial mash		Size:	3.0 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	33 IBU
OG:	1.055		FG:	1.012
Alcohol:	5.5% v/v (4.3% w/w)
Water:	None
Grain:	.75 lb. American 2-row 8 oz. Dextrine malt (Cara-Pils) 1 lb. Flaked rye 6 oz. Weyermann CaraRed. 20° L.
Mash:	80% efficiency
	protein rest at 125° for one hour mash rest at 155° for one hour sparge with 2 gals 170°
Boil:	60 minutes	SG 1.047	3.5 gallons
	2 lb. Laaglander Light DME
	1 tsp Irish Moss 15 min
Hops:	.5 oz. Spalt (6.75% AA, 60 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) .25 oz. Hallertauer (4.25% AA, 15 min.)
Yeast:	Wyeast 1187 Ringwood Ale Yeast, pitch at 70° .
Log:	Primary: 10 days @ 65° Secondary: 21 days @ 65° keg
Carbonation:	2.8 volumes	Keg: 12.7 psi @ 35°F
	rack to keg, evacuate air with CO2 and lower temp to 35° force carbonate

Recipe posted 10/21/06.