Greywolf wrote:I think FW used de-bittered roasted malt and midnight wheat, with some cara-rye.
I would totally agree as the bitter is near zero, although I honestly had no clue there was such a thing as de-bittered roasted malt. Cool beans.
I saw this a while ago... a guy (skeezerpleaser) wrote Firestone and got help and also tips from ppl about Firestone's brewing procedures. This was his reply:
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Style: Unfiltered Black Rye IPA
ABV: 8.5%
Malts: Pale Malt, Malted Rye, Dash of Cara-Rye, Midnight Wheat from Briess, De-Bittered Black Malt (Weyermann - Germany/Patagonia malting - Chile), Dash of Wookey dust
Hops: German Magnum (bittering), Citra & Amarillo (flavor/aroma and double dry-hopped)
[...]
**edit: I got some feedback from Matt from Firestone Walker and changed the recipe. He is a helluva guy, and they make great beer...go buy some
Brew Type: All Grain
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Ingredients Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.1 %
1.66 lb Rye Malt (4.7 SRM) Grain 9.9 %
0.50 lb Cara-Rye (175.0 SRM) Grain 3.0 %
0.50 lb Carafa III (525.0 SRM) Grain 3.0 %
0.50 lb Wheat (Midnight) (550.0 SRM) Grain 3.0 %
0.50 oz Magnum [13.00%] (90 min) Hops 20.0 IBU
1.00 oz Citra [12.40%] (25 min) Hops 24.8 IBU
1.00 oz Amarillo Gold [8.50%] (25 min) Hops 17.0 IBU
1.75 oz Amarillo Gold [8.50%] (0 min) Hops -
1.75 oz Citra [12.40%] (0 min) Hops -
1.00 oz Amarillo Gold [8.50%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Citra [12.40%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Amarillo Gold [8.50%] (Dry Hop #2 4 days) Hops -
1.00 oz Citra [12.40%] (Dry Hop #2 4 days) Hops -
1 Pkgs English Ale (White Labs #WLP002) [Starter 2500 ml]
Mash @ 145-148 for 60 min
Increase to 155 for 10 min, then sparge
Estimated Original Gravity: 1.080 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 39.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 8.6 %
Ferment at ~62 for 10 days.
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Good luck, GW!