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Red Ryeder

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Batch Size (gallons)5
Recipe typeAll Grain
Original Gravity1.063
Final Gravity1.012
ABV6.69% (basic)   /   6.7% (advanced)       [what's this?]
Color9 SRM
Boil Time60 min

YeastWhite Labs WLP001 (California Ale)

Pale Ale Malt 2-Row (Briess)10 lbs76.2%3.5
German Rye2 lbs15.2%0
German Pilsner1 lb7.6%0
Black Patent Malt 2 oz1%0

Chinook (Boil)1 oz600%0
Cascade (Boil)1 oz150%0
Cascade (Boil)1 oz30%0
Cascade (Boil)1 oz00%0
Cascade (Boil)1 oz00%0

DirectionsMash at 155F for one hour with appropriate strike and sparge water volumes for your system. Boil as normal for one hour with hop additions at the prescribed times. Add Irish moss with 10 minutes left if desired. Cool wort to 70F or below and pitch WLP001. I have had success without a starter every time. Control fermentation temperature to below 70F for a clean profile Wait for active fermentation to cease, usually about 5 days. Check gravity. For me, WLP001 always finishes at 1.012. Rack to secondary for dry hopping or dry hop in primary. Package when you are too lazy to wait longer, 3 days is usually sufficient.  

If anything goes wrong, relax, don't worry, have a homebrew.

I set my STC-1000 to 18.3C and put the probe in a glass of water in my fermentation fridge. The thermometer sticker on the fermenter is usually warmer than this temp setpoint but rarely goes above 70F. Maybe 72F during peak fermentation.

This all grain homebrew recipe was submitted by skratchx.