[CountHackulus]

Roughly 75% Rye as base malt for the body, then 25% golden naked oats. Mash at 163F (not a typo). Water profile with a lot of Chloride, though I use tap water because my city water is really good. I've tried quite a few yeasts with this setup, but S-04 has given me the best results. 1.023 OG to 1.010 FG. I do a separate BIAB mash + sparge for this because full volume mash would be WAY too watery, it's already pushing it. Though honestly the goal isn't to extract sugars, it's to extract flavours and that sort of gives you a different way to approach your brew day.