Normal pale ale recipe but with 10% rye.
MASH:
Strike Volume – 11.5 litres RO Water
Gypsum – 3g
Epsom Salt – 2g
Calcium Chloride – 1g
Crisp Extra Pale Maris Otter – 90% / 1800g
Rye Malt – 10% / 200g
Dough in @ 67°C
Mash @ 67°C for 60 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
1.5 litres tap water at 78°C
BOIL:
Time – 45 minutes
Mosaic (13.1 AA / Pellet) – 5g / 15 minutes
Amarillo (9 AA / Pellet) – 5g / 15 minutes
Mosaic (13.1 AA / Pellet) – 7.5g / 10 minutes
Amarillo (9 AA / Pellet) – 7.5g / 10 minutes
Mosaic (13.1 AA / Pellet) – 10g / 5 minutes
Amarillo (9 AA / Pellet) – 10g / 5 minutes
FERMENTING:
Yeast – 1x WHC LAX
Temp – 19°C
DRY HOPPING:
Mosaic (13.1 AA / Pellet) – 25g / 2 days @ 15°C
Amarillo (9 AA / Pellet) – 25g / 2 days @ 15°C
OG: 1.052
FG:
ATTENUATION:
ABV:
BREWING NOTES:
TASTING NOTES: