Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 94.7
Boiling Time (Minutes): 60
Color: 11.3
Primary Fermentation (# of Days & Temp): 9 @ 70
Secondary Fermentation (# of Days & Temp): 14 @ 70

This started out as a clone of Bear Republic's Hop Rod Rye. However, when we got into it, we decided to kick it up to an Imperial version of Hop Rod. I just recently visited Bear Republic and had Hop Rod Rye fresh at the brewery and IMHO this came out better.

RYEley's tap web.jpeg

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.26
Anticipated OG: 1.080 Plato: 19.29
Anticipated SRM: 11.3
Anticipated IBU: 94.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.0 9.00 lbs. Pale Malt(2-row) America 1.036 2
16.4 2.50 lbs. Rye Malt America 1.030 4
8.2 1.25 lbs. Flaked Rye America 1.034 2
7.5 1.15 lbs. Munich Malt Germany 1.037 8
4.1 0.63 lbs. Wheat Malt Germany 1.039 2
4.1 0.63 lbs. Cara-Pils Dextrine Malt 1.033 2
0.7 0.11 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Columbus Pellet 12.30 79.1 60 min.
0.75 oz. Centennial Pellet 9.50 15.6 30 min.
2.00 oz. Columbus Pellet 12.30 0.0 0 min.
0.75 oz. Amarillo Gold Pellet 10.00 0.0 Dry Hop
1.00 oz. Centennial Pellet 10.50 0.0 Dry Hop


Yeast
-----

WYeast 1272 American Ale II

Mash Schedule
-------------

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 154° Time: 60
Mash-out Rest Temp : 170° Time: 10
Sparge Temp : 170° Time: 0