boredstate
Well-Known Member
As many are, I am a big fan of SN's Ruthless Rye.. Using the clone recipe in the latest BYO as a basis, this is my tribute, per-se, and need some feedback. Mainly on my hops...
===========================
11 gal. batch
20 lbs Pale Malt (2 Row) US (2.0 SRM) - 73.4 %
4 lbs Rye Malt (4.7 SRM) - 14.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) - 5.5 %
12.0 oz Chocolate Malt (350.0 SRM) - 2.8 %
1 lbs Rice Hulls (0.0 SRM) - 3.7 %
1.00 oz Bravo [14.20 %] - Boil 60.0 min - 22.1 IBUs
2.00 oz Magnum [14.00 %] - Boil 15.0 min - 21.6 IBUs
1.00 oz Chinook [13.90 %] - Boil 5.0 min - 4.3 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min - 3.7 IBUs
2.00 oz Chinook [13.90 %] - Boil 1.0 min - 1.9 IBUs
1.00 oz Citra [12.00 %] - Boil 1.0 min 12 0.8 IBUs
1.00 oz Magnum [14.00 %] - Boil 1.0 min 13 0.9 IBU
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 55.3 IBUs
Est Color: 16.0 SRM
Mash @ 154.0 F for 60 min
Mash Out @ 168.0 F for 10 min
Fly sparge @ 168.0 F
60 min boil
2 pkgs White Labs #WLP001 w/ 4L starter
Pitch at 68 F, ferment at 62 F bringing up to 66 F. primary for 30 days ending at 66 F. rack to kegs. add dry hops if I decide to. dry hop for 3 days with a ratio of 2-1-1 chinook, citra & magnum. cold crash & carb.
===========================
my goal was to add more rye spice and try to avoid dry hopping with the late hop additions. also, the BYO clones calls for a 90 min boil, and i don't have the capacity to boil more than ~14.5 gallons comfortably so i adjusted things for a 60 min boil.. a 90 min boil would have required about 16 gal. according to BS
thoughts?
===========================
11 gal. batch
20 lbs Pale Malt (2 Row) US (2.0 SRM) - 73.4 %
4 lbs Rye Malt (4.7 SRM) - 14.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) - 5.5 %
12.0 oz Chocolate Malt (350.0 SRM) - 2.8 %
1 lbs Rice Hulls (0.0 SRM) - 3.7 %
1.00 oz Bravo [14.20 %] - Boil 60.0 min - 22.1 IBUs
2.00 oz Magnum [14.00 %] - Boil 15.0 min - 21.6 IBUs
1.00 oz Chinook [13.90 %] - Boil 5.0 min - 4.3 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min - 3.7 IBUs
2.00 oz Chinook [13.90 %] - Boil 1.0 min - 1.9 IBUs
1.00 oz Citra [12.00 %] - Boil 1.0 min 12 0.8 IBUs
1.00 oz Magnum [14.00 %] - Boil 1.0 min 13 0.9 IBU
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 55.3 IBUs
Est Color: 16.0 SRM
Mash @ 154.0 F for 60 min
Mash Out @ 168.0 F for 10 min
Fly sparge @ 168.0 F
60 min boil
2 pkgs White Labs #WLP001 w/ 4L starter
Pitch at 68 F, ferment at 62 F bringing up to 66 F. primary for 30 days ending at 66 F. rack to kegs. add dry hops if I decide to. dry hop for 3 days with a ratio of 2-1-1 chinook, citra & magnum. cold crash & carb.
===========================
my goal was to add more rye spice and try to avoid dry hopping with the late hop additions. also, the BYO clones calls for a 90 min boil, and i don't have the capacity to boil more than ~14.5 gallons comfortably so i adjusted things for a 60 min boil.. a 90 min boil would have required about 16 gal. according to BS
thoughts?
