Hop Ryot (5 Gallon Batch)

Original Gravity: 1.057

Final Gravity: 1.007             

ABV: 6.5%

IBU: ~100

SRM: 4

Malt:

9 Lbs 2-row
2 Lbs Rye malt
4 oz Carapils

Hops:

.5 oz           Columbus, ~15% aa           (75 min)
.75 oz         Simcoe, ~12.8% aa             (15 min)
1.5 oz         Simcoe, ~12.8% aa             (0 min)
.75 oz         Simcoe, ~12.8% aa             (Whirlpool)
3 oz            Simcoe, ~12.8% aa             (Dryhop)

Directions:

• Using your comfortable IPA water chemistry (leaning higher in sulfates), mash grains at 148°F (64°C) for 45 mins.
• Sparge enough to collect 6 gallons in the kettle.
• Boil for 75 Mins.
• Add 0 min hops at flameout.
• Using a pump or a large stirring utensil, stir the wort in the kettle to create a whirlpool for 30 seconds.
• Add whirlpool hops while it’s spinning.  
• Let it rest for 10 mins.  
• Cool wort to 68°F and pitch American Ale yeast.
• When fermentation is complete, dry hop in primary fermenter for 4 days.
• Crash cool if possible.
• Package.
• Shotgun on Fridays.