EricCSU
Well-Known Member
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
OG 1069
FG 1008
IBUs ?
SRM ?
61% Great Western 2-row
22% Weyermann Malted Rye
7% Great Western Crystal 60
4% Baird's Brown Malt
4% Simpson's Crystal Rye
2% Weyermann Chocolate Rye
Mash at 153F for one hour.
Boil for 60min
21g Warrior 17.6%AA First Wort Hop
Yeast = use the dregs from a bottle of The Bruery White Orchard. Pour into 200ml of 1025 starter wort, step up to a 500ml starter, then a 1250ml starter. Alternatively, the brewer recommends WLP570.
Pitch at 70F, raise 1F every day for 4 days and hold at 74F.
Water is Orange County, CA water through a carbon filter.
If you brew this, please reply with your results for discussion.
OG 1069
FG 1008
IBUs ?
SRM ?
61% Great Western 2-row
22% Weyermann Malted Rye
7% Great Western Crystal 60
4% Baird's Brown Malt
4% Simpson's Crystal Rye
2% Weyermann Chocolate Rye
Mash at 153F for one hour.
Boil for 60min
21g Warrior 17.6%AA First Wort Hop
Yeast = use the dregs from a bottle of The Bruery White Orchard. Pour into 200ml of 1025 starter wort, step up to a 500ml starter, then a 1250ml starter. Alternatively, the brewer recommends WLP570.
Pitch at 70F, raise 1F every day for 4 days and hold at 74F.
Water is Orange County, CA water through a carbon filter.