Adam Glaser of Castle Rock, Colo., took a chance when his homebrew club was offered the opportunity to participate in the 2010 Great American Beer Festival Pro-Am Competition. Adam's "Ryed Hard and Put Away Wet" was chosen over all others in his homebrew club and took home silver in the competition.
The recipe started off as a pale ale, but Glaser wanted give the beer more mouthfeel and spiciness. The trick? A dose of rye, along with 2-row and pale ale malt. Check it out and try it yourself!
Adam Glaser of Castle Rock, Colo., took a chance when his homebrew club was offered the opportunity to participate in the 2010 Great American Beer Festival Pro-Am Competition. Adam's "Ryed Hard and Put Away Wet" was chosen over all others in his homebrew club and took home silver in the competition.
The recipe started off as a pale ale, but Glaser wanted give the beer more mouthfeel and spiciness. The trick? A dose of rye, along with 2-row and pale ale malt. Check it out and try it yourself!
Ingredients:
- 4.0 lb (1.81 kg) pale ale malt
- 4.0 lb (1.81 kg) two-row malt
- 3.0 lb (1.36 kg) rye malt
- 0.6 lb (272 g) Caravienne malt
- 0.3 lb (136 g) 20° L crystal malt
- 0.8 oz (23 g) Magnum hops, 10.5% a.a. (60 min)
- 0.78 oz (22 g) Centennial hops, 9% a.a. (15 min)
- 0.6 oz (17 g) Cascade hops, 7.2% a.a (5 min)
- 1 Whirlfloc tablet (15 min)
- White Labs WLP001 California Ale Yeast
Specifications:
Yield: 6 Gallons (22.7 L)
Original Gravity: 1.054
IBU: 35
SRM: 6.5
Directions:
Mash in with a single infusion at 150°F (66°C) and hold for 60 minutes. No mash out.
Extract Option
Mini-Mash Version:
Substitute 3.25 lb (1.5 kg) of pale liquid malt extract for the pale ale malt. Mash the other grains as indicated in the recipe, adding the LME after the sparge. Proceed with the recipe was stated.
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