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Bitter Rye
By piscator34

A hoppy and quaffable session
for 5 gallons based on 70% efficiency
- 6.5 lbs. Maris Otter Pale

- 1 lb. Medium Crystal Malt

- 1 lb. Rye Malt (flaked Rye also works)

- 1/2 lb. Biscuit Malt

- 1/2 oz. Challenger (7%AA) FWH

- 1/2 oz. East Kent Goldings (5% AA) FWH

- 1 oz. Challenger (7%AA) boil for 60 minutes

- 1 oz. East Kent Goldings (5% AA) for 5 minutes or less

- WYeast 1275 Thames Valley Ale

o.g. - 1.046

f.g. - 1.010

IBU - 35
1. Single infusion mash around 153f

2. Add 1/2 oz. each of Challenger and EKG hops during first runnings

3. Once the sparge is complete, bring the wort to a boil and add 1 oz. of Challenger hops

4. Boil for 55 minutes and add 1 oz. of EKG hops

5. Cool to 70f as quickly as possible and pitch yeast

6. Ferment for 5 to 7 days at 66f

7. Prime with 2/3 of a cup of corn sugar and bottle or rack to a keg.

8. If bottling, keep the bottles at 75f for a week, then chill and sample.

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