The Bar Towel

Loved the FW Wookey Black, so I'm brewing something along those lines this weekend.

Black Rye IPA (11 gallons):

Appx. Targets:
OG - 1.083; IBU - 64; SRM - 36; ABV - 8.0%

Grain Bill:
28 lbs. 2-Row
4 lbs. Rye malt
1 lb. Rye malt (roasted in oven at 375°F for 40 min.)
1 lb. Black Prinz malt
1 lb. Midnight Wheat malt
4 oz. Acidulated malt

Water:
RO water treat with CaCl2, CaSO4 & MgSO4

Mash @ 152°F

Hop Bill:
2.5 oz. Magnum (10.0% AA) @ 90 min.
1 oz. each of Galaxy (13.0% AA) & Amarillo (9.3% AA) @ 25 min.
2 oz. each of Galaxy (13.0% AA) & Amarillo (9.3% AA) @ flameout
1,5 oz. each (per carboy) of Galaxy (13.0% AA) & Amarillo (9.3% AA) @ dry hop

Yeast:
Split wort into 2 carboys, pitch 1 pckg. of Notty in each

Pitch @ 62°F, allow to free rise to 65°F and hold until fermentation complete.

Hit all my targets. Lag time before I saw visible activity was about 18 hours. Fermenting nicely at 65°F now.

Can't wait to sample this when I rack it.

very nice looking recipe there. My only suggestion would be to up your yeast pitching rate. May add an extra half pack or so next time.

I always add extra yeast since I just sprinkle it on top. I buy bricks of yeast and vacuum seal it.