James Wilson at 09:24, 24 March 2023

2023-03-24T09:24:58Z

← Older revision		Revision as of 09:24, 24 March 2023
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			[[File:Bob_Ryeder_On_The_Storm_by_Joe_Hickey.jpg\|thumb\|A picture of a glass of Bob Ryeder on the Storm by Joe Hickey]]

	<big>'''By Joe Hickey'''</big>		<big>'''By Joe Hickey'''</big>

James Wilson: Created page with "'''By Joe Hickey''' Recipe is part of Recipe Index '''BJCP 2021 Style 31A Alternative Grain Beer'''
== Awards == '''Scottish National 2023''' 3rd - Historic, Alternative & Wood Aged Beers == Measures == * IBU 31 * ABV 5.9% * OG 1.053 * FG 1.008 * EBC 10 * 23 litres into fermenter. == Ingredients == === Water === * Ca2+ 103; Mg2+ 16; Na+ 12; Cl- 73; SO42- 179; HCO3- 55 === Malt === * Weyermann Rye Malt — Grain — 5.9 EBC - 3 kg (54.6%) * Cris..."

2023-03-20T20:47:09Z

Created page with "<big>'''By Joe Hickey'''</big> Recipe is part of Recipe Index '''BJCP 2021 Style 31A Alternative Grain Beer'''<br> == Awards == '''Scottish National 2023''' 3rd - Historic, Alternative & Wood Aged Beers == Measures == * IBU 31 * ABV 5.9% * OG 1.053 * FG 1.008 * EBC 10 * 23 litres into fermenter. == Ingredients == === Water === * Ca2+ 103; Mg2+ 16; Na+ 12; Cl- 73; SO42- 179; HCO3- 55 === Malt === * Weyermann Rye Malt — Grain — 5.9 EBC - 3 kg (54.6%) * Cris..."

New page

<big>'''By Joe Hickey'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 31A Alternative Grain Beer'''<br>

== Awards ==
'''Scottish National 2023'''

3rd - Historic, Alternative & Wood Aged Beers

== Measures ==
* IBU 31
* ABV 5.9%
* OG 1.053
* FG 1.008
* EBC 10
* 23 litres into fermenter.

== Ingredients ==
=== Water ===
* Ca2+ 103; Mg2+ 16; Na+ 12; Cl- 73; SO42- 179; HCO3- 55

=== Malt ===
* Weyermann Rye Malt — Grain — 5.9 EBC - 3 kg (54.6%)
* Crisp Finest Maris Otter® Ale Malt — Grain — 6.5 EBC - 2.5 kg (45.5%)

=== Hops ===
* 18 g (25 IBU) — Chinook 12.5% — Boil — 70 min
* 50 g (6 IBU) — Amarillo 8.1% — Aroma — 20 min hopstand @ 80C
* 25 g — Amarillo 8.1% — Dry Hop — day 4
* 25 g — Pacifica 5.5% — Dry Hop — day 4

=== Yeast ===
* White Labs WLP029 German Ale

== Process ==
=== Mash ===
* Beta-glucan rest — 40 °C — 25 min
* Saccharification — 65 °C — 50 min
* Alpha-amylase — 71 °C — 20 min
* Mash Out — 76 °C — 15 min

=== Boil ===
* 60 min boil

=== Ferment ===
* Pitch — 17 °C — 1 days
* Rise to 18 & hold — 18 °C — 3 days
* Dry Hop — 18 °C — 7 days
* Diacetyl rest — 23 °C — 2 days
* Cold Crash — 2 °C — 3 days
* Carb & condition — 12 °C — 21 days

=== Serving ===
* 2.2 CO2-vol

Bob Ryeder On The Storm - Revision history

James Wilson at 09:24, 24 March 2023