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The Wrecking Bar Brewpub in Atlanta GA is what I recently described to a British friend of mine as my local. I’ve been going there multiple times a week for years. I really enjoy drinking their beer and eating their food. During the past two autumns they’ve made a rye lager called autumnal gradient. It’s delicious. Super delicious.

Long story short, there’s been some personnel changes at the Wrecking Bar and autumnal gradient is no more. But I’ve spent enough time helping their production team over the past few years and learned enough to make my own version of my favorite rye lager. And so that’s what this is.

And it’s pretty fucking close to the real thing. I’m excited about having this beer in my kegerator for the autumn in Atlanta.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What would I do differently if I make this beer again?
*My glycol chiller shut down a little less than half way through fermentation and so I ended up starting my diacetyl rest earlier than intended. I’m glad that I didn’t try to re-lower the temp, but I wish I could have spent more time fermenting at the intended temp.