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RED RYE-ding HOOD (23L)

“big resinous hops play off of spicy rye and rich candied fruit malt tones in this punchy red ale…”

OG: 1.053 IBUs: 44
MASH: 20min @ 50°C, 60min @ 66°C BOIL: 60min
GRIST
– 3.56kg Gladfield American Ale (5 EBC)
– 1.12kg Gladfield Munich (16 EBC)
– 560g Gladfield Rye (9 EBC)
– 340g Weyermann CaraAroma (256 EBC)
– 60g Gladfield Dark Crystal (190 EBC)
BOIL ADDITIONS
20g Chinook (12% AA) (60min)
30g Chinook (12% AA) (5min)
WHIRLPOOL:
50g Mosaic
DRY HOP*:
50g Mosaic
50g Riwaka

FERMENT @ 18°C
DRY
> Safale US-05
Mangrove Jack’s M44 US West Coast
Danstar Nottingham Ale
LIQUID
WLP090 San Diego Super Yeast
WLP001 California Ale
WLP051 California Ale V
TARGET FG: 1.011
FERMENT: 11 days**

* dry hop in a hop sock or 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.
PLEASE NOTE – Currently only 1 recipe can be added to cart in each order. If you require other goods please add after recipe. Contact us if more than one recipe is required.

OPEN RECIPE IN BREWFATHER

 

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