OG – 1.052 FG – 1.005 80% brewhouse efficiency
SRM – 4.23 IBU – 24 ABV – 6.14%
- 2 Row malt 4# 4 oz.
- Malted Rye 3#
- Pale Wheat malt 10 oz.
- Ger. Pale Munich 10 oz.
- Flaked Barley 8 oz.
- Add 8 oz. rice hulls if you are subject to stuck sparges.
Filter all water to remove chloramines and add:
CaCl2 – 7.7 grains in mash; 14.1 grains in sparge (0.5 gm. / 0.9 gm.)
Kosher Salt – 4.6 grains in mash; 8.4 grains in sparge (0.3 gm. / 0.55 gm.)
Lactic acid 88% – 1.8 ml in mash; 2.9 ml in sparge
Final water chemistry should be:
Calcium – 50 Magnesium – 12 Alkalinity as CaCO3 – 96 Sodium – 33
Chloride – 66 Sulfate – 54
3 gal. mash water @ 145o – add grist to settle at 137o for 30 min.
Raise to 145o – rest for 30 min.
Raise to 156o – rest overnight
Raise to 172o – rest for 10 min.
Sparge SLOWLY with 5.5 gal. @172o (I take about 90 min. – water treated to 5.7 pH)
Boil for 90 min.
0.5 oz. N. Brewer leaf @ 8.4% as FWH
0.5 oz. Tradition leaf @ 4.3% for 60 min.
0.5 oz. Tradition leaf @ 4.3% for 5 min.
Large pinch of Irish Moss last 10 min. of boil.
Deliver 5.25 gal. to primary, oxygenate with 1 liter O2 and pitch US-05 yeast
Ferment @ 70o
I’ve brewed with malted and unmalted Rye for nearly twenty years and can say with some confidence that if you aren’t using at least 20% Rye in your recipe, you’re wasting your time.