Hair Little Monster - Funky Rye Hop Bomb

What I wanted to make was something light and sessionable with tons of flavor. My grist was a lot of two row and malted rye, a touch of wheat and some 60L crystal malt. I hopped it with only late hop additions to keep the bitterness low but the hop flavor big. For the hops I used mostly Willamette and some Target.

The fermentation was done by pitching both Dry Nottingham yeast and Brettanomyces Lambicus (for tha funk).

Recipe:

O.G. 1.050

F.G. 1.008

5.6% ABV

Color: 8 SRM

19.1 IBUs

73% Efficiency

Malt

6.5 lbs. American 2-Row

4.25 lbs. Malted Rye

.75lbs. American Crystal 60L

.5 lbs. White Wheat Malt

Hops

1 oz. Target Hops 8.6%AA 20 Minutes

1 oz. Willamette Hops 5.5%AA 10 Minutes

1 oz. Willamette Hops 5.5%AA 5 Minutes

1 oz. Willamette Hops 5.5%AA 1 Minutes

Yeast

Dry Nottingham

Brettanomyces Lambicus

Mash at 149 for 90 minutes. 75 minute boil. Collected 5.5 gallons of wort. Ferment relatively cool at 66 degrees for 15 days. The brett can take some time to clean up and finish drying it out. Cold crash for 4 days before bottling. Carbonated to 2.5 volumes. Tasting notes to come.

Brewed on January 14 2011.

Bottled on February 2 2011