Recipe Type: All Grain Yeast: WLP-007 Batch Size (Gallons): 5 Original Gravity: 1.062 Final Gravity: 1.016 IBU: 35.8 Boiling Time (Minutes): 60 Color: Black Primary Fermentation (# of Days & Temp): 14 at 69F Secondary Fermentation (# of Days & Temp): 7 at 70F Tasting Notes: Rye is forward with choc malt and grassy Goldings more subtle. Clean finish.
This was my first all-grain a couple of years ago and is what really gave me the HB bug.
Single infusion mash at 150F for 75 min. Mash out at 170 for 20 min. Boild 60 min and follow hop schedule.
I was trying to focus on a clean finishing beer and give the rye a chance to shine. Chocolate malt was present but in the background. I got what I wished for. Next iteration, I'll drop the mash temp to go for a maltier profile and perhaps change the yeast.
Tettnang hops were used due to surplus at the time but a clean bittering hop to replace it would work.
9.00 lb Pale Malt (2 Row) US (2.0 SRM)
1.50 lb Rye Malt (4.7 SRM)
0.75 lb Chocolate Malt (350.0 SRM)
0.75 lb Roasted Barley (300.0 SRM)
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM)
1.00 oz Tettnang [4.50 %] (60 min) Hops 14.6 IBU
0.50 oz Tettnang [4.50 %] (45 min) Hops 6.7 IBU
1.00 oz Tettnang [4.50 %] (30 min) Hops 11.2 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 3.2 IBU
1 Pkgs Dry English Ale (White Labs #WLP007)
On Tap: Oaked English Barleywine
Fermenting: Armadillo Pale Ale
Coming Up: Rye Stout