All Grain Yeast:
Nottingham Yeast Starter:
No Batch Size (Gallons):
23 Litres Original Gravity:
1.057 Final Gravity:
29.4 Boiling Time (Minutes):
14.5 Primary Fermentation (# of Days & Temp):
7 Secondary Fermentation (# of Days & Temp):
3.75 kg Pale Malt (2 Row) US (2.0 SRM) Grain 74.26 %
1.10 kg Rye Malt (4.7 SRM) Grain 21.78 %
0.20 kg Chocolate Rye Malt (250.0 SRM) Grain 3.96 %
28.30 gm Cascade [5.50 %] (60 min) Hops 19.0 IBU
14.00 gm Cascade [5.50 %] (30 min) Hops 7.2 IBU
7.00 gm Cascade [5.50 %] (15 min) Hops 2.3 IBU
7.00 gm Cascade [5.50 %] (5 min) Hops 0.9 IBU
0.30 tsp Irish Moss (Boil 10.0 min)
Double Infusion, Medium Body Step
30 min Protein Rest Add 9.48 L of water at 134.4 F 122.0 F
30 min Saccrification Add 8.43 L of water at 200.0 F 154.0 F
10 min Mash Out Add 7.38 L of water at 207.5 F 168.0 F
This was an attempt to clone Big Rock's Magpie Rye Ale. Considering I haven't had one in six years and they haven't made it in five years it's all just a guess.
But in my mind this is close.
In future I'll be massaging this recipe. Right now I'd say it needs a bit more rye. Of course there's only one way to know for sure and that's by going too far. I'll let you know when I get there.
The Final Gravity was 1.017 not 1.057 (mhmm, that's some good tasting wort).
How do you edit those inputs?