American Wheat Rye with Curry Leaves
American Wheat Rye with Curry Leaves
(5 quart/5 L, all-grain)
OG = 1.043 FG = 1.011 IBU = 38 SRM = ABV = 5.1%
Ingredients
0.66 lb. (0.3 kg) Gladfield ale malt
0.66 lb. (0.3 kg) Gladfield lager light malt
0.66 lb. (0.3 kg) Gladfield wheat malt
0.66 lb. (0.3 kg) rye malt
0.7 oz. (20 g) acidulated malt
2.1 AAU New Zealand Fuggle hops (60 min.) (0.3 oz./9 g at 7% alpha acids)
1.25 AAU Riwaka hops (10 min.) (0.18 oz./5 g at 7% alpha acids)
0.18 oz. (5 g) Riwaka hops (0 min.)
0.35 oz. (10 g) chili peppers (5 min.)
1 cup fresh or frozen curry leaves (0 min.)
½ cup fresh or frozen curry leaves (secondary)
¼ tsp Irish moss (15 min.)
½ package (5 g) Mangrove Jack’s M10 (Workhorse) yeast
Step by Step
Be sure to avoid dried curry leaves as they have little to no flavor or aroma. Mash at 152 °F (67 °C). Batch sparge in two steps (3 qts./3 L and 5 qts./5 L) in 168 °F (76 °C).
Add water to achieve boil volume of 2.7 gallons (10.2 L). Cool and transfer wort and add water up to 5 quart (5 L) and pitch yeast at a target gravity of 1.043.
Ferment at 67 °F (20 °C) and add the second addition of curry leaves for the final two days. Approximate fermentation time in primary and secondary is two weeks.
