A favorite style of mine. Take an American pale ale and sub in 10-20% rye malt into the grist bill. The rye malt adds body, complexity to the malt backbone, and a peppery spiciness. Balanced with pungent pine and citrus flavors from Northwest hops. An American pale ale brewed with rye malt and traditional American pale ale hop schedule makes for a delicious brew.
I brewed two Rye pale ales last year, one in June 09', and another in August 09'. I thought the second one turned out better because of all the "C" hops that were used. I will be adding a blend of "C" hops to dry hop with. Keeping malt bill similar with only some minor changes.
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