Recipe Type: All Grain Yeast: Safale US-05 Yeast Starter: None Batch Size (Gallons): 4 Gallons Original Gravity: 1.065 Final Gravity: 1.014 IBU: 70 Boiling Time (Minutes): 60 Color: 10 Primary Fermentation (# of Days & Temp): 21 at 68% Tasting Notes: Berry flavors of the Rye, Fruitiness of SImcone enhances this, roast malt at the end.
boil 60 mins 0.3 Chinook pellet 11.8
boil 50 mins 0.3 Simcoe pellet 11.3
boil 40 mins 0.3 Chinook pellet 11.8
boil 30 mins 0.3 Simcoe pellet 11.3
boil 20 mins 0.3 Chinook pellet 11.8
boil 10 mins 0.3 Simcoe pellet 11.3
post-boil 1 min 0.75 Chinook pellet 13.0
dry hop 7 days 1.0 Simcoe pellet 13.0
Mashed at 155 degrees. Thought this one was worth sharing. This was a collaboration with my friend Trevor and we were both really happy with how it came out. It needs to bottle condition for at least 6 weeks before the malt begins to balance out with the hops. It is really peek right now at around 2 months in the bottle. Simcoe fuitiness complements the berry flavor the rye quite well. This is followed by a nice bite from the Roasted Barley that carries the Rye bite a little further. Again, give it at least 6 weeks to come together and balance out the flavors.
It's interesting what two guys across the internet can come up with lol.. there isn't a lot in the way of caramel so the mash needs to be on the sweeter side as well as the time for bottle conditioning in order for it to balance out... but patience is rewarded. It also limits the window a bit with the hops. So far it hasn't suffered from what I've been tasting.