The Guava Pink Peppercorn Rye

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.