>

Last year, after I found out the Wrecking Bar Brewpub would no longer be making their autumnal gradient rye lager, I made a version of it myself and enjoyed having it on draft enough that I decided I would make it for another Atlanta fall.

SI modified my recipe slightly and had way more luck with my fermentation temp (no glycol chiller outage this time :)). This version of the beer is excellent and I love drinking it.

Most importantly, I brewed the beer with a friend and we had a great time brewing together. Maybe that’s why it tastes so good.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What would I do differently if I make this beer again?
*My yeast starter stopped stirring overnight, so I don’t know that I had the healthiest pitch possible.