Re-brewing the original recipe of our rye IPA.
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 6kg
Crisp Rye Malt (EBC 23-32) – 800g
Crisp Cara Malt (EBC 22-32) – 350g
HOPS:
Chinook – 40g / 60 minutes
Saaz – 25g / 60 minutes
Chinook – 20g / 30 minutes
Saaz – 20g / 30 minutes
Chinook – 40g / 5 minutes
Saaz – 25g / 5 minutes
Amarillo – 100g / Dry Hop
Cascade – 100g / Dry Hop
Simcoe – 20g / Dry Hop
TARGET VOLUME: 20 litres
STRIKE VOLUME: 31 litres @ 69°C
SPARGE VOLUME: 1 kettle
FERMENTER VOLUME: litres
PACKAGED VOLUME: 54x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MASH: 67°C / 90 minutes
BOIL: 60 minutes
YEAST: Safale US-05
FERMENTER TEMP: 20°C
OG: 1.068
FG: 1.013
ABV: 7.2%
CARBONATION: 2.0 units
INGREDIENT COST: £30.50
BOTTLE COST: 56p
CONDITIONING TIME:
BREWING NOTES: Somehow I managed to order the Rye and Caramalt quantities the wrong way round by mistake. Needs more “red” – barley, light crystal or carared next time maybe.