Five years ago, this was the first recipe we ever brewed on our channel. Kyle filmed it in his basement with Emmet and Rachel. Today - to celebrate reaching 100k subscribers - we're doing it again! It's a deliciously bitter, grain-forward beer with a deep copper color. Brewing this recipe again represents how far we've come (and how little we've really changed). We still make mistakes, we still make messes, but we have fun - and for some reason, enough of you like to watch us do that. In all seriousness, thanks for sticking around and supporting us through the years. To many more - cheers to five years!

Full Brew Day Video

This recipe is tailored for our 10 gallon 120 volt brewing system. Watch us use it in the video below.

Benchmarks

• SG: 1.055
• FG: 1.014
• ABV: 5.38%

Ingredients Needed

Grains

• 7 lbs Pale Malt
• 1 lbs 8 oz Brewer's Rye Flakes
• 1 lb Rye Malt
• 1 lb Munich Malt
• 8 oz Crystal 120 Malt
• 4.3 oz Caramunich Malt
• 2 oz Special B Malt

Hops

• 1 1/3 oz Columbus (Tomahawk) 

Yeast

• English Style Ale Yeast (Danstar)

Brew Day Instructions

Water

Fill your kettle with 7.36 gallons of water. Add a campden tablet to remove chlorine.

Mash

Finely crush your grain. Heat your water to 148F. This recipe calls for a 60 minute mash.

Hops

Once your mash is done, pull your grains, hook them above your kettle, and let them drain. While you’re waiting for your grains to drain, set your controller to 100% power to start a boil.

This recipe calls for a 60 minute boil with four hop additions:

• 60 minute - .33 oz of Columbus
• 20 minute - .33 oz of Columbus
• 10 minute - .33 oz of Columbus
• 2 minute (flameout) - .33 oz of Columbus

Yeast and Fermentation

Once you've added all your hops, chill your wort to 68F, transfer to a fermenter, and pitch one pack of English Style Ale Yeast. We fermented this under pressure for 3 weeks. To learn more about pressure fermenting, subscribe to our YouTube channel and be on the lookout for an upcoming article.

Tasting

The beer turned out great, but it's definitely on the bitter side. You can really taste the grains coming through - particularly with the rye malt. It's also got a nice hint of spiciness. It's not very hoppy and you won't get much hop aroma, which makes this a very grain-forward beer. We highly recommend giving this one a try. Let us know how it turns out, and be sure to subscribe to our channel - there are many more videos to come!