Just cracked my first bottle of this at 6 weeks. One of the best I've had. I was a little worried it would be harsh because it finished at .004 and 6.9% but... It's still plenty sweet and after a 3 mile run in the 90 degree heat she went down quicker and smoother then a bud light. Original recipe is in the May June 2013 issue of BYO. I tweaked it a little to match my usual batch size as follows. Thanks Steve Fletty!!
10 lbs. 6-row
1.75 lbs. Flaked Rye
12 ozs. Turbinado sugar
4 gallon mash at 154 for 60 mins.
5 gallon sparge
.6 Nugget at 90 13.3%
.5 Amarillo at 15 8.6%
.5 Amarillo at 5 8.6%
Collected 5.5 to fermenter.
Wyeast 3711 pitched at 65. Fermented at 68 first 2 days and then slowly ramped up to 78 for for 5 days. Then sat around 68 for 3 weeks.
4 weeks primary, no secondary.
o.g.1.057
f.g. 1.004
Only wish now I would have made 10 not 5 gallons. Enjoy!!!
10 lbs. 6-row
1.75 lbs. Flaked Rye
12 ozs. Turbinado sugar
4 gallon mash at 154 for 60 mins.
5 gallon sparge
.6 Nugget at 90 13.3%
.5 Amarillo at 15 8.6%
.5 Amarillo at 5 8.6%
Collected 5.5 to fermenter.
Wyeast 3711 pitched at 65. Fermented at 68 first 2 days and then slowly ramped up to 78 for for 5 days. Then sat around 68 for 3 weeks.
4 weeks primary, no secondary.
o.g.1.057
f.g. 1.004
Only wish now I would have made 10 not 5 gallons. Enjoy!!!
