Iron Brewer 2016 - Sazerac Base

All Grain Recipe

Submitted By: brianacraig (Shared)
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Brewer: Brian Craig
Batch Size: 11.00 galStyle: Roggenbier (27 )
Boil Size: 13.52 galStyle Guide: BJCP 2015
Color: 16.6 SRMEquipment: Brian's Setup - Sanke (10g)
Bitterness: 18.3 IBUsBoil Time: 60 min
Est OG: 1.051 (12.6° P)Mash Profile: Single Infusion: 150F - No Mash Out
Est FG: 1.010 SG (2.5° P)Fermentation: Ale: 65F
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 Campden (Mash 0 min) Misc 1
12 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2
5 lbs Rye Malt (Briess) (3.7 SRM) Grain 3
2 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) Grain 4
1 lbs 4.00 oz Abbey malt (Castle Malting) (22.8 SRM) Grain 5
1 lbs 4.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 6
4.00 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 7
2.00 oz Styrian Goldings [5.4%] - Boil 60 min Hops 8
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 9
2.00 Orange Peel, Sweet (Boil 0 min) Misc 10
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11

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