November 18, 2017

As of writing this, this is my current favorite homebrew that I make.  I am sure that will change... in fact, I hope that will change because if it doesn't it means I am not pushing hard enough but right now, I can't get enough of this beer.  It's a Rye Pale Ale and since I am also a comic nerd I called it Ghost Ryder Pale Ale.  See what I did there with the Ryder spelling? I am so clever.  Anyway, enough about that, here is the recipe.

Ghost Ryder Pale Ale

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.042
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.93%
IBU (tinseth): 50.67
SRM (morey): 5.21

FERMENTABLES:
9 lb - American - Pale 2-Row (73.5%)
2 lb - American - Rye (16.3%)
1 lb - American - Caramel / Crystal 10L (8.2%)
0.25 lb - German - Acidulated Malt (2%)

HOPS:
0.5 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 27.83
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 30 min, IBU: 9.98
1 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 5 min, IBU: 11.1
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 1 min, IBU: 1.76
1 oz - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Temp: 150 F, Time: 60 min

OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 5 min, Type: Fining, Use: Boil

YEAST:
White Labs - California Ale Yeast WLP001
Starter: No
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 68 - 73 F
Fermentation Temp: 68 F


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