Bear Republic Brewing Company: Hop Rod Rye clone recipe

(5 gallons/19 L, all-grain)
OG = 1.072   FG = 1.017
IBU = 84   SRM = 11   ABV = 7.7%

Ingredients

9.5 lbs. (4.3 kg) 2-row pale malt
2.5 lbs. (1.1 kg) rye malt
1.25 lbs. (0.57 kg) flaked rye
1.15 lbs. (0.52 kg) Munich malt
0.63 lbs. (0.28 kg) wheat malt
0.63 lbs. (0.28 kg) Carapils® malt
1.75 oz. (50 g) black malt
10.5 AAU Tomahawk® hops (60 min.) (0.75 oz./21 g at 14% alpha acids)
4.7 AAU Centennial hops (30 min.) (0.43 oz./12 g at 11% alpha acids)
23.8 AAU Tomahawk® hops (0 min.) (1.7 oz./49 g at 14% alpha acids)
0.75 oz. (21 g) Amarillo® hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1272 (American Ale II) or
White Labs WLP051 (California V) yeast
3⁄4 cups (150 g) dextrose (if priming)

Step by Step

Mash in at 145 °F (63 °C) then ramp temperature to 152 °F (67 °C) for conversion. Mash out to 170 °F (77 °C).

Boil for 90 minutes, adding hops and Irish moss at the times indicated in the ingredient list. Whirlpool the wort after the boil is complete and let it sit for 15 minutes prior to cooling.

Aerate, pitch yeast, and ferment at 68 °F (20 °C). After fermentation is complete, add dry hops for 3–5 days and then bottle or keg as normal.

Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg) and add 4.5 lbs. (2 kg) extra light dried malt extract. Steep crushed grains in 2.25 gallons (8.5 L) of water at 152 °F (67 °C) for 45 minutes. Wash grains with 2 gallons (7.6 L) hot water. Top off brewpot to 6.5 gallons (25 L). Boil for 90 minutes. Follow the remaining portion of the all-grain recipe.