#29 - Rye Barrel Batch #1

All Grain Recipe

Submitted By: brianacraig (Shared)
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Brewer: Brian Craig
Batch Size: 5.50 galStyle: American Amber Ale (10B)
Boil Size: 7.39 galStyle Guide: BJCP 2008
Color: 19.1 SRMEquipment: Brian's Setup v1.1
Bitterness: 45.4 IBUsBoil Time: 60 min
Est OG: 1.071 (17.4° P)Mash Profile: Single Infusion: 154F
Est FG: 1.020 SG (5.0° P)Fermentation: Ale: 62F
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.50 Campden (Mash 0 min) Misc 1
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
2 lbs 4.00 oz Rye Malt (4.7 SRM) Grain 3
2 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) Grain 4
2 lbs Munich Malt - 20L (20.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6
0.50 oz Simcoe [13.0%] - First Wort Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Amarillo [9.2%] - Boil 10 min Hops 9
0.50 oz Citra [12.0%] - Boil 10 min Hops 10
0.50 oz Simcoe [13.0%] - Boil 10 min Hops 11
0.50 oz Amarillo [9.2%] - Steep 10 min Hops 12
0.50 oz Columbus (Tomahawk) [14.0%] - Steep 10 min Hops 13
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 14

Notes

Mash Water: 4.0 Gallons - 0.6 tsp (3mL) of Phosphoric; 2g of Gypsum, 1.6g of CaCl2 Sparge Water: 5.3 Gallons - 0.75 tsp (3.64 mL) of Phosphoric; 2.6g of Gypsum, 2.1g of CaCl2 Didn't have Simcoe. Had to sub 0.5oz Summit for FWH and 0.5oz Columbus for 10min addition. OG was 1.070. Collected 5.25 gallons.

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