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When the clock strikes Midnight Ryder, complex notes of chocolate, caramel, and roast collide with six varieties of American hops to create a resinous, piney, Black IPA. After Midnight, expect the unexpected.

O.G: 1.061

Ready: 5 Weeks

Fermentation Schedule:

1–2 week primary

1 weeks secondary

1-2 weeks bottle conditioning

Mash Ingredients:

- 10 lbs Rahr 2-row

- 0.75 lbs Black Patent Malt

- 0.75 lbs Chocolate Malt

- 0.5 lbs Briess Caramel 80L

- 0.25 lbs Briess Caramel 120L

Boil Additions:

- 0.5 oz Willamette (First Wort - 90 min)

- 0.5 oz Glacier (30 min)

- 0.5 oz Willamette (30 min)

- 1.5 oz Cascade (20 min)

- 1.5 oz Glacier (20 min)

- 0.5 oz Willamette (20 min)

- 1 oz Apollo (10 min)

- 1 oz Columbus (10 min)

- 0.5 oz Summit (10 min)

- 0.75 oz Apollo (3 day dry hop)

Dry Hop

- 0.75 oz Cascade (3 day dry hop)

- 0.75 oz Columbus (3 day dry hop)

- 0.75 oz Glacier (3 day dry hop)

- 0.75 oz Summit (3 day dry hop)

- 0.75 oz Willamette (3 day dry hop)

Yeast Options:

Dry yeast: Safale US-05. Optimum temperature: 67°F

Liquid yeast: Wyeast #1272 American Ale II. Optimum temperature: 67°F

Priming Sugar - 5 oz Priming Sugar (save for Bottling Day)

Brewer's Note - This recipe calls for a 90 minute boil

Mash Schedule: Single Infusion

Sacch’ Rest: 149° F for 60 minutes