BILLY CART Mid Pale (Rye Pale Ale)

OG: 1.038 | IBU: 24 | ABV: 3.5%
MASH: 45min @ 71°C  BOIL: 60min
GRIST
– 2.84kg Barrett Burston Pale (3.4 EBC)
– 570g Dextrin Malt (6 EBC)
– 280g Rye Malt (8 EBC)
– 100g Black Forest Rye Malt (340 EBC)
– 120g Acidulated Malt (5 EBC)

BOIL ADDITIONS
13g Warrior (13% AA) – First Wort Hop (Add after sparge, when coming to a boil)

HOPSTAND/WHIRLPOOL (15min @ 80°C)
50g Riwaka

DRY HOP* (Day 4)
50g CRYO Simcoe
50g Superdelic

FERMENT @ 17°C, ramp to 19ºC after 3 days.
DRY
> Safale US-05
LalBrew BRY-97

LIQUID
Bluestone San Diego
Bluestone Michigan

* use a hop sock and cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days and there is no discernable diacetyl (butterscotch/popcorn) flavour.

OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER

@hoppy.days.brewing

Target Water Profile: YELLOW MALTY

Brewer’s Notes:

– Start ferment at 17ºC for 3 days then free rise to 19ºC
– Use Diacetyl Stopper to prevent hop creep. Add when dry hopping
– Dry Hop when almost at FG (typically day 4)
– If possible start spunding after dry hop
– Test for diacetyl using the hot water bath method: pull a sample and heat to 60ºC for 60 mins, then chill down and smell for caramel/butterscotch/butter/cream/honey
– Condition at 5ºC for 5 days after the beer passes the VDK (diacetyl test), then crash to 2ºC until bright and ready to package
– Add Spindasol finings if too hazy, or you’re in a rush for clarity.
– Get as much CO2 by absorption as possible (don’t shake/roll/use carb stone for carbonation unless you’re desperate)

PDF Recipe Sheet (23L Batch)