A "mini-mash" rye beer, which scores very well with summer guests.
6.6 lobs Coopers Light Malt Extract
1 lb 6-Row Pale malt
2 lbs Rye Malt
1/2 lb Munich Malt
1 1/2 oz Mt Hood Hops (15 min)
1 oz Hersbrucker Hops (or Hallertauer) (5 min)
1 vial White Labs WLP001 California Ale Yeast
Coopers Carbonation Drops (priming)
Heat 5 quarts of water to 165-170F. Mix in 6-row, rye and munich malt and stabilize temperature at 148-155F. Hold temperature for 45 minutes to 1 hour. Meanwhile, heat 7 quarts of water to 170-175F. Dump grain into colander and slowly rinse grains with 7 quarts of water into your brew pot. This liquid will constitute much of your brewing liquor. Top up pot to your normal brewing level.
Add Coopers Light Malt extract, bring to soft boil. After initial foaming, add Mt Hood hops. Boil for 15 minutes total. With 5 minutes remaining in the boil, add Hersbrucker hops.
Cool contents of pot to 70-80F (cool to the touch). Put into fermenter. Top up with additional water if necessary to make 5 gallons. Add yeast, ferment using your preferred methods.