If rye tends to give you stuck mashes, include the optional rice hulls to keep the wort flowing.
ALL-GRAIN
OG: 1.062
FG: 1.014
IBUs: 50
ABV: 6.3%
MALT/GRAIN BILL
9 lb (4 kg) pale malt
1.5 lb (680 g) rye malt
1 lb (454 g) flaked rye
1 lb (454 g) Simpsons Caramalt (35 SRM)
6 oz (170 g) Simpsons Extra Dark Crystal (160 SRM)
0.5 lb (227 g) rice hulls (optional)
HOPS SCHEDULE
1 oz (28 g) Centennial at 60 minutes
1 oz (28 g) Centennial at 5 minutes
1 oz (28 g) Chinook at 5 minutes
1 oz (28 g) Centennial at dry hop 7 days
0.5 oz (14 g) Chinook at dry hop 7 days
0.5 oz (14 g) Simcoe at dry hop 7 days
DIRECTIONS
Mash for 60 minutes at 152°F (67°C), sparge, and boil for 60 minutes, following the hops schedule. Chill, transfer to the fermentor, and pitch yeast. Ferment at 65°F (18°C) for 10–14 days or until final gravity is reached, then rack to secondary and add dry hops. Package in bottles or kegs after 7 days of dry hopping.
YEAST
Wyeast 1056 American Ale or White Labs WLP001 California Ale or Safale US-05