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Wednesday Night Ryed

A spicy red rye pale ale brewed for "rehydration" after weekly Wednesday cruise through the single track of Western PA. Cheers!

Brewer: Chris Ungvarsky Email: chris.ungvarsky2@gmail.com
Beer: Wednesday Night Ryed Style: India Pale Ale
Type: All grain Size: 5.5 gallons
Color:
23 HCU (~13 SRM)
Bitterness: 71 IBU
OG: 1.067 FG: 1.014
Alcohol: 6.8% v/v (5.3% w/w)
Water: Tapwater with 1 tablespoon 5.2 stabilizer and 2 tsp gypsum.
Grain: 8 lb. American 2-row
1 lb. American crystal 60L
8 oz. Dextrine malt (Cara-Pils)
3 lb. Rye (raw)
2 oz. Chocolate
Mash: 80% efficiency
153°F for 60 minutes. 1 gallon decoction added to 1 gallon boiling water. Bring decoction to boil and reintroduce to the mash to mash out at 165°F for 10 minutes. Continuously sparge with 170°F water to collect 7.5 gallons in the brewpot.
Boil: 60 minutes SG 1.049 7.5 gallons
Hops: 1 oz. Columbus (14.4% AA, 60 min.)
1 oz. Mt. Hood (4.5% AA, 30 min.)
1 oz. Willamette (5% AA, 15 min.)
1 oz. Columbus (aroma)
1 oz. Mt. Hood (aroma)
1 oz. Chinook (aroma)
Yeast: White Labs 001
~or~
Wyeast 1056
~or~
Safale US-05
Log: Primary - 7 days at 62°F
Secondary - 14 days at 62°F
Carbonation: Keg and force carbonate

Recipe posted 05/10/13.