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.
