The Guava Pink Pep­per­corn Rye

Craft Beer & Brewing Magazine - - Recipes In This Issue -

Michael Car­roll

ALL-GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.061 FG: 1.014 IBUS: 27.4 ABV: 6.2%

MALT/GRAIN BILL

9.1 oz (258 g) rice hulls 4.5 lb (2 kg) 2-row malt 3.95 lb (1.8 kg) pale malt 1.24 lb (562 g) Pil­sner malt (Rahr) 1.24 lb (562 g) rye malt (Wey­er­mann) 12 oz (340 g) Chateau Cara Gold 4 oz (113 g) Spe­cial B malt

HOPS AND AD­DI­TIONS SCHED­ULE

0.75 oz (21 g) Saaz [3.75% AA] at

50 min­utes 1.13 oz (32 g) Saaz [3.75% AA] at

30 min­utes 0.8 oz (23 g) pink pep­per­corns at

20 min­utes 1.13 oz (32 g) Crys­tal [3.50% AA] at

15 min­utes 2.24 lb (1 kg) guava puree at 5 min­utes 0.75 oz (21 g) Crys­tal [3.50% AA] at

5 min­utes 0.75 oz (21 g) Saaz [3.75% AA] at

5 min­utes

YEAST

Ger­man Wheat (Wyeast 3333)

DIREC­TIONS

Mash at 150°F (66°C) for 75 min­utes. Sparge with 168°F (76°C) wa­ter. Boil for 90 min­utes. Chill the wort to 63°F (17°C) and pitch the yeast. Fer­ment at 63°F (17°C) and hold there for the first 4−5 days of fer­men­ta­tion be­fore al­low­ing the tem­per­a­ture to free rise to about 70°F (21°C) and com­plete fer­men­ta­tion. Bot­tle or keg the beer and car­bon­ate to 2.3 vol­umes of CO2.

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