Recipe Type: All Grain
Yeast: Safale US-05
Yeast Starter: None
Batch Size (Gallons): 4 Gallons
Original Gravity: 1.065
Final Gravity: 1.014
IBU: 70
Boiling Time (Minutes): 60
Color: 10
Primary Fermentation (# of Days & Temp): 21 at 68%
Tasting Notes: Berry flavors of the Rye, Fruitiness of SImcone enhances this, roast malt at the end.

% LB OZ Malt or Fermentable

67% 6 12 American Two-row Pale
15% 1 8 Rye Malt
6% 0 9 Munich Malt - 10L
5% 0 8 Carared
4% 0 6 White Wheat Malt
2% 0 4 Rice Hulls
1% 0 2 Roasted Barley


boil 60 mins 0.3 Chinook pellet 11.8
boil 50 mins 0.3 Simcoe pellet 11.3
boil 40 mins 0.3 Chinook pellet 11.8
boil 30 mins 0.3 Simcoe pellet 11.3
boil 20 mins 0.3 Chinook pellet 11.8
boil 10 mins 0.3 Simcoe pellet 11.3
post-boil 1 min 0.75 Chinook pellet 13.0
dry hop 7 days 1.0 Simcoe pellet 13.0

Mashed at 155 degrees. Thought this one was worth sharing. This was a collaboration with my friend Trevor and we were both really happy with how it came out. It needs to bottle condition for at least 6 weeks before the malt begins to balance out with the hops. It is really peek right now at around 2 months in the bottle. Simcoe fuitiness complements the berry flavor the rye quite well. This is followed by a nice bite from the Roasted Barley that carries the Rye bite a little further. Again, give it at least 6 weeks to come together and balance out the flavors.