Rye Stoned Cowboy

Brewer: Ian Scott
Batch Size: 4.49 gal	Style: Rye IPA (21B)
Boil Size: 6.34 gal	Style Guide: BJCP 2015
Color: 13.9 SRM	Equipment: Jaguar ISB - 13L finished product profile
Bitterness: 49.1 IBUs	Boil Time: 60 min
Est OG: 1.072 (17.4° P)	Mash Profile: BIAB, Light Body
Est FG: 1.009 SG (2.3° P)	Fermentation: Kveik fermentation profile
ABV: 8.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs 13.10 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	1
2 lbs 3.27 oz	Rye Malt (4.7 SRM)	Grain	2
1 lbs 1.64 oz	Crystal Light - 45L (Crisp) (45.0 SRM)	Grain	3
3.53 oz	Special B (Dingemans) (147.5 SRM)	Grain	4
7.05 oz	Aromatic Malt (Dingemans) (19.0 SRM)	Grain	5
0.25 oz	Magnum [14.0%] - Boil 60 min	Hops	6
0.35 oz	Amarillo [9.2%] - Boil 30 min	Hops	7
0.35 oz	Simcoe [13.0%] - Boil 30 min	Hops	8
0.88 oz	Simcoe [13.0%] - Boil 5 min	Hops	9
1.06 oz	Citra [12.0%] - Boil 5 min	Hops	10
0.88 oz	Amarillo [9.2%] - Boil 5 min	Hops	11
1.0 pkgs	Sigmund’s Voss Kveik (White Labs #WLP-4045)	Yeast	12
50.00 g	Grapefruit Peel (Primary 5 days)	Misc	13
0.88 oz	Amarillo [9.2%] - Dry Hop 5 days	Hops	14
0.88 oz	Simcoe [13.0%] - Dry Hop 5 days	Hops	15
1.23 oz	Citra [12.0%] - Dry Hop 5 days	Hops	16

High gravity recipe. Dilute down to 1060 at fining stage.

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