Mild Rye Ale
This is a relatively low-alcohol, minimally hopped ale, though not quite as much so as a traditional "mild" would be. It should be an easily drinkable beer, hopefully enough so as to offset the intensity of the Holiday Ale (since both should be ready around the same time).
I decided to reuse the Holiday Ale yeast cake rather than making a starter or buying a new pack of yeast (something I'd never tried before). I'm hoping the relatively light beer will pick up some hints of the darker Holiday Ale — maybe even a faint residue of the spices — to give it a more complex character.
Anticipated OG: 1.044 Anticipated SRM: 10.8 ( ) Anticipated IBU: 25.4 Brew date: October 15, 2009 Original gravity: 1.049 Days in primary: 17 days Days in secondary: [none] Final gravity: 1.016 Bottling date: November 1, 2009 ABV: 4.3% Grain/Extract/Sugar % Amount Name Origin Potential SRM 70.6 6.00 lbs. Pale Malt(2-row) America 1.036 2 17.6 1.50 lbs. Rye Malt America 1.030 4 10.0 0.85 lbs. Cara-Pils Dextrine Malt 1.033 2 1.8 0.15 lbs. Chocolate Malt Great Britain 1.034 475 Hops Amount Name Form Alpha IBU Boil Time 0.75 oz. Cascade Whole 7.00 21.1 45 min 1.125 oz. Mt. Hood Whole 5.10 4.3 5 min Extras Irish Moss (a pinch) (15 min boil) Yeast WYeast 1968 London Extra Special Bitter (reused from the Holiday Ale 2009) Directions Use a simple mash schedule of 75-90 minutes at 153-155°F. I brewed this on bottling day for the Holiday Ale, so I simply left some of the slurry in the bottom of the carboy and poured the cooled Mild Rye wort onto that.