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Old 02-09-2007, 04:10 PM   #1
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: no   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 5.5   
Original Gravity: 1.043   
Final Gravity: 1.010   
IBU: 66   
Boiling Time (Minutes): 60   
Color: 7   
Primary Fermentation (# of Days & Temp): 7 days 68F   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): none   

A well-hopped small beer. [Basically 2/3'rds of the grain bill for a Hop Rod Rye clone]

6 lb 2-row pale
8 oz. Wheat malt
12 oz. Munich
6 oz. Dextrine Malt
1 oz. Black Patent
1.5 lbs Flaked rye

1/2 oz. Columbus Pellet @ 60
0.5 oz. Willemette Pellet @ 30
0.5 oz. EKG @ 15
0.5 oz. Fuggles @ 5

Dry hop
1/2 oz. EKG + 1/2 oz. Fuggles + 1/2 oz. Cascades

Single Infusion, double batch sparge Target OG 1.042
3 gallons @ 165F with pH 5.2
Mash 151F for 60 minutes
Two 2 gallon sparges @ 175F using pH 5.2

Nottingham @ 68F

Kegged for dry hopping after 14 days.
Dry hopped each hop for one week.
Primed with 4 oz. corn sugar
Tapped 2 weeks later.

IBUs are high for this gravity, but it worked out nicely. This is a good recipe for using up small amounts of leftover hops.
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