Clay grew up in Melbrewin and developed an appetite for Black Rock, big drumbeats, guitar roars and a deep appreciation for Black Rye IPA.  After a heavy session sweating on the drums or scorching his vocal cords Clay likes to sooth the throat with something slick as oil, full of heart and full bodied.  Clay has two forms of Rye and Dark malts, a hearty dose of Chinook, El Dorado and Eclipse Hops and is fermented nice and dry with a West Coast Ale Yeast. Rock On Clay!

Cheers #brewhappy #enjoyresponsibly #RockOn

Recipe by Jimmy from BeerCo.au

Clay Black Rye IPA Brewfather app Recipe Link

Vital Stats:

Batch & Boil

• Batch Size: 21 Litres
• Boil Time: 60 mins

Properties

• OG 1.063
• FG 1.013
• IBU 66
• ABV 6.66%
• Colour 90 EBC
• Balance – 1.05 BU/GU Bitterness Ratio

Malt:

Hops:

 Yeast

Dry | Fermentis

• Fermentis Safale US-05 Yeast 2 x 11.5g Sachets

Liquid | Bluestone Yeast

• BSY-A010 San Diego Bluestone Yeast 1 x Liquid Pitch

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight, approx. 18L) You may need to make an allowance for a false bottom.
2. Hold the mash at 66.9 °C until enzymatic conversion is complete.
3. Fly Sparge slowly with around 10 Litres of 75.6 °C water, collecting wort until the; pre-boil kettle volume is around 25 L.
4. The total boil time will be 60 minutes. 
5. Hops: Add 5g of Chinook @60 mins, 20g of Eclipse® and 20g of El Dorado®@10 mins, 50g of Eclipse® and 50g of El Dorado® @5 mins from end of boil.  Add a tablet of Whirlfloc or a tsp of Irish Moss and Yeast Nutrient as well at 10 minutes if you have them handy.
6. Chill the wort to 18°C, decant starter or open Liquid Pitch or Dry Yeast sachets and pitch Yeast and aerate.
7. Over the course of the fermentation, allow the temperature up to 22°C  to ensure full attenuation.
8. Yeast off on day 5 after vigorous primary fermentation is completed and add your dry hop additions – 50g of Chinook, 30g of Eclipse® and 30g of El Dorado®.
9. Leave on the dry hop for 72 hours (3 days) then remove the hops and crash chill to condition the beer.
10. When finished cold conditioning, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract.
11. Mature for 10 days before cracking into it.  Put on some Black Rock, turn it up loud and enjoy responsibly!