Spring Ryet Ale 
All Grain Recipe
Submitted By: unirider0 (Shared)
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| Brewer: David White | |
| Batch Size: 5.50 gal | Style: Rye IPA (21B) |
| Boil Size: 7.76 gal | Style Guide: BJCP 2015 |
| Color: 6.5 SRM | Equipment: My Equipment (10 gal pot) |
| Bitterness: 33.2 IBUs | Boil Time: 90 min |
| Est OG: 1.076 (18.4° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.015 SG (3.7° P) | Fermentation: Ale, Spring Ryett |
| ABV: 8.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 5 lbs 4.00 oz |
Rye Malt (4.7 SRM) |
Grain |
2 |
| 4 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
3 |
| 1.50 oz |
Willamette [5.5%] - Boil 90 min |
Hops |
4 |
| 0.40 oz |
East Kent Goldings (EKG) [5.1%] - Boil 30 min |
Hops |
5 |
| 0.50 oz |
Centennial [10.0%] - Boil 0 min |
Hops |
6 |
| 0.50 oz |
Willamette [5.5%] - Boil 0 min |
Hops |
7 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
Notes
2/23/17 19:00 Started 3.5L starter. Will pour off 1.5L when ready. Heated 11 gal water to 175° transfered 6 gal to Mash tun. waited until temp declined to 164°doughted in grain. Temp dropped to 150 - 151 and held for 75 min. (Need to add grain a little higher than calculation on program.) Drained 7.75, gal Boiled down to 6 gal. 5.45 gal in fermenter. 3/19/17 Bottled 3.5 gal, rest in Mini Keg. (1.75 gal)This Recipe Has Not Been Rated
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