- Recipe Type
- All Grain
- Yeast
- Wyeast 1332 NW Ale
- Yeast Starter
- 2L on stir plate
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.074
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 60 rager
- Color
- 15.5
- Primary Fermentation (# of Days & Temp)
- 66F until FG, 72F for 7 days
- Tasting Notes
- Strong rye bite, strong hop aroma/flavor, balanced bitterness, dark caramel backbone.
1LB RICE HULLS!
8.00 lb 48.3% Pale Malt, Maris Otter (3.0 SRM)
4.50 lb 27.2% Rye Malt (4.7 SRM)
3.00 lb 18.1% Rye, Flaked (2.0 SRM)
8.00 oz 3.0% Carared (20.0 SRM)
3.00 oz 1.1% Dehusked Carafa II (412.0 SRM)
3.00 oz 1.1% Caramunich Malt (56.0 SRM)
3.00 oz 1.1% Special B Malt (147.0 SRM)
0.75 oz Columbus [14.00%] (60 min) Hops 36.8 IBU
0.50 oz Columbus [14.00%] (20 min) Hops 8.3 IBU
1.00 oz Cascade [5.50%] (20 min) Hops 6.5 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 3.9 IBU
1.00 oz Cascade [5.50%] (5 min) Hops 3.2 IBU
2.50 oz Cascade [5.50%] (0 min) Hops -
2.00 oz Cascade [5.50%] (Dry Hop 3 days) Hops -
1/2tsp Irish Moss last 10 mins of boil.
Beta glucan rest at 110F for 30 mins.
Protein rest at 120F for 30 mins.
Sacc rest at 152F for 60 mins.
Mashout at 168F for 15 mins.
Be prepared for a slow runoff, and don't do anything stupid...like forget to add rice hulls...ask me how I know.
This came out amazing. It has a deep red color and was surprisingly clear. The flaked rye gave it amazing mouth feel while still being highly attenuated. A touch of dark caramel flavor and sweetness along with a strong rye spice and very pronounced hop flavor and aroma. Overall this is my favorite beer that I've created.
Happy brewing.
8.00 lb 48.3% Pale Malt, Maris Otter (3.0 SRM)
4.50 lb 27.2% Rye Malt (4.7 SRM)
3.00 lb 18.1% Rye, Flaked (2.0 SRM)
8.00 oz 3.0% Carared (20.0 SRM)
3.00 oz 1.1% Dehusked Carafa II (412.0 SRM)
3.00 oz 1.1% Caramunich Malt (56.0 SRM)
3.00 oz 1.1% Special B Malt (147.0 SRM)
0.75 oz Columbus [14.00%] (60 min) Hops 36.8 IBU
0.50 oz Columbus [14.00%] (20 min) Hops 8.3 IBU
1.00 oz Cascade [5.50%] (20 min) Hops 6.5 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 3.9 IBU
1.00 oz Cascade [5.50%] (5 min) Hops 3.2 IBU
2.50 oz Cascade [5.50%] (0 min) Hops -
2.00 oz Cascade [5.50%] (Dry Hop 3 days) Hops -
1/2tsp Irish Moss last 10 mins of boil.
Beta glucan rest at 110F for 30 mins.
Protein rest at 120F for 30 mins.
Sacc rest at 152F for 60 mins.
Mashout at 168F for 15 mins.
Be prepared for a slow runoff, and don't do anything stupid...like forget to add rice hulls...ask me how I know.
This came out amazing. It has a deep red color and was surprisingly clear. The flaked rye gave it amazing mouth feel while still being highly attenuated. A touch of dark caramel flavor and sweetness along with a strong rye spice and very pronounced hop flavor and aroma. Overall this is my favorite beer that I've created.
Happy brewing.
