#21 Rye Amber

All Grain Recipe

Submitted By: m3n (Shared)
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Brewer: Simen A. Sørby
Batch Size: 5.28 galStyle: American Amber Ale (10B)
Boil Size: 6.57 galStyle Guide: BJCP 2008
Color: 15.8 SRMEquipment: Mitt oppsett
Bitterness: 40.6 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 13.10 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1
2 lbs 3.27 oz Rye Malt (Weyermann) (4.1 SRM) Grain 2
1 lbs 1.64 oz Caramalt (Thomas Fawcett) (15.0 SRM) Grain 3
12.35 oz Caramel/Crystal Malt -120L (139.6 SRM) Grain 4
5.29 oz Amber Malt (63.5 SRM) Grain 5
0.53 oz Columbus (Tomahawk) [16.0%] - Boil 20 min Hops 6
0.71 oz Ahtanum [5.0%] - Boil 15 min Hops 7
0.35 oz Columbus (Tomahawk) [16.0%] - Boil 15 min Hops 8
0.71 oz Ahtanum [5.0%] - Boil 10 min Hops 9
0.88 oz Ahtanum [5.0%] - Boil 5 min Hops 10
1.23 oz Ahtanum [5.0%] - Boil 1 min Hops 11
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 12