Recipe

It’s My Barrel, and I’ll Rye If I Want To

It’s My Barrel, and I’ll Rye If I Want To

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.016
IBU = 29 SRM = 27 ABV = 6.4%

Ingredients:
3.25 lbs. (1.5 kg) Maris Otter malt
3.25 lbs. (1.5 kg) 2-row pale malt
2.25 lbs. (1 kg) crystal malt (60 °L)
1.75 lbs. (0.8 kg) rye malt
9 oz. (255 g) Vienna malt
6 oz. (170 g) chocolate rye malt
3 oz. (85 g) Special B malt
2 oz. (57 g) Black patent malt
12 AAU Horizon hops (60 min.) (0.3 oz./9 g at 12.0% alpha acids)
6 AAU Centennial hops (60 min.) (0.7 oz./20 g at 10.5% alpha acids)
4 AAU East Kent Golding hops (30 min.) (0.3 oz./9 g at 5% alpha acids)
6 AAU Centennial hops (10 min.) (0.5 oz./14 g at 10.5% alpha acids)
3 AAU Tettnanger hops (10 min.) (0.5 oz./14 g at 4.5% alpha acids)
0.7 oz. (20 g) Centennial hops (0 min.)
0.3 oz. (9 g) Amarillo® hops (0 min.)
Wyeast 1028 (London Ale) yeast

Step by Step
Mash the grains at 151 °F (66 °C) for an hour, sparge, and collect the wort. Boil wort 60 minutes. After the boil is complete, whirlpool the wort for 10 minutes prior to chilling. Chill, aerate, and ferment. Submerge 2 oak staves in rye whiskey for several weeks. After fermentation is complete add the staves and age until taste melds with the beer.