Bob Ryeder On The Storm
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