Hop Rod Rye Clone

SKU: CMTYRCP-0250 Categories: ,

£34.00

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Description

This is a Community Recipe created by shannow

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)


Ingredients Included

Thomas Fawcett – Halcyon Pale Ale Malt (4300 grams)
Crisp Rye Malt (1200 grams)
Crisp Munich Malt (450 grams)
Crisp Caramalt (240 grams)
Weyermann® Carapils® (240 grams)
Crisp Black Malt (40 grams)
Columbus 100g Whole Hops (1 packs)
Centennial 100g Whole Hops (1 packs)
Amarillo 100g Whole Hops (1 packs)
Wyeast 1272 American Ale II.  (1 packs)


Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 19
Original Gravity: 1.076
Final Gravity: 1.015
ABV %: 7.6
IBU: 80

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

26.9g Columbus 60 minutes
12g Centennial 30 minutes
4g Irish Moss 10 minutes
0.5 teaspoon yeast nutrient 10 minutes
49g Columbus Whirlpool 15 minutes or hop rocket

Secondary additions and timing:

28g Centennial Dry hop 4 days
21g Amarillo Dry hop 4 days

Yeast: Wyeast 1272
Fermentation temperature/steps: 20c for 14 days, 7 days secondary, 4 days dry hop

Comments:

150g dextrose for priming

Water additions calculated from: https://www.thehomebrewforum.co.uk/pages/water-calculator/#results

6ml CRS and 0.5g sodium metabisulphite added to total water volume

7.6g Gypsum added to grist

4.55g Gypsum, 0.41g Salt and 4.54g epsom salts add post sparge

Additional information

Weight 7.07 kg

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