Bob Ryeder On The Storm

A picture of a glass of Bob Ryeder on the Storm by Joe Hickey

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%)
• 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