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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: |
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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 |
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| 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) |
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| Yeast: | White Labs 001 ~or~ Wyeast 1056 ~or~ Safale US-05 |
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| Log: | Primary - 7 days at 62°F Secondary - 14 days at 62°F |
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| Carbonation: | Keg and force carbonate | |||||||
Recipe posted 05/10/13.
