Irish Red Rye Ale

Extract & Specialty Grains
5¼ gallons
OG: 1.053
FG: 1.010
SRM: ~14
IBU: 18
ABV: 5.6

7 lbs. Amber LME (Late Extract Addition)
8 oz. 60°L Crystal Malt
8 oz. Rye
8 oz. Flaked barley
½ oz. Northern Brewer 45 minutes
½ oz. Northern Brewer 30 minutes
½ oz. Cascade 15 minutes
½ oz. Cascade 5 minutes
1 vial Liquid Irish ale yeast

METHOD:
Start by steeping grains at 156°F for 30 minutes in 1 gallon water. Sparge with another 1 gallon at 170°F. Start boil bring initial water volume to 3 gallons. Boil 15 minutes and add ½ oz. Northern Brewer pellets. Boil 15 minutes and add ½ oz. Northern Brewer pellets. Boil 15 minutes and add ½ oz. Cascade pellets. Turn off heat and add LME and dissolve. Boil 10 minutes add ½ oz. Cascade pellets. Turn off heat. Cool wort and strain into fermenter. At 70°F pitch yeast. Primary ferment for 7 days. Rack to secondary and ferment for 14 days. Rack to keg and force carbonate.