Recipe Type: All Grain
Yeast: WLP 862 Cry Havoc
Yeast Starter: 2 Liter
Batch Size (Gallons): 6
Original Gravity: 1.044
Final Gravity: 1.013
IBU: 24.6
Boiling Time (Minutes): 70
Color: 6.7 SRM
Primary Fermentation (# of Days & Temp): 10 at 65°
Tasting Notes: Great

This recipe is straight out of Charlies book. I used his Cry Havoc yeast. This is one of the best beers I have ever made or tasted.

Recipe: Rye Not
Brewer: Jerry Pritchett
Asst Brewer: Charlie Papazian
Style: Light Hybrid Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 5.75 gal
Boil Size: 7.25 gal
Estimated OG: 1.040 SG
Estimated Color: 6.7 SRM
Estimated IBU: 24.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 70 Minutes

Ingredients:
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Amount Item Type % or IBU
5 lbs 8.0 oz Pale Malt Canada Malting 8-2007 (3.0 SRM)Grain 62.86 %
2 lbs Rye Malt - Canada (4.7 SRM) Grain 22.86 %
1 lbs 4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 14.29 %
1.00 oz Hallertauer [3.20 %] (60 min) Hops 11.3 IBU
0.25 oz Hallertauer Hersbrucker [4.00 %] (60 minHops 3.5 IBU
0.75 oz Hallertauer Hersbrucker [4.00 %] (20 minHops 6.4 IBU
0.50 oz Hallertauer [3.20 %] (20 min) Hops 3.4 IBU
1.00 oz Mt. Hood [6.00 %] (5 min) (Aroma Hop-SteHops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
4.00 oz Rice Hulls (Mash 5.0 min) Misc
1 Pkgs Cry Havoc Freezer Bank (KopyKat Lab #WLP8Yeast-Lager


Mash Schedule: My Batch Mash - Lt-Med Body
Total Grain Weight: 8.75 lb
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My Batch Mash - Lt-Med Body
Step Time Name Description Step Temp
60 min Mash In Add 3.30 gal of water at 166.5 F 152.0 F
5 min Mash Out Add 1.40 gal of water at 209.5 F 167.0 F
10 min Recirculate & SpargAdd 0.00 gal of water at 155.0 F 155.0 F
0 min Mash In Add 3.60 gal of water at 187.7 F 168.0 F
10 min Recirculate & SpargAdd 0.00 gal of water at 155.0 F 155.0 F


Notes:
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The yeast is the Cry Havoc from my yeast farm. Frozen, thawed and stepped up to 2 liter.


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