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All Grain Recipe

Submitted By: Brewsed (Shared)
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Brewer: Jay Love
Batch Size: 5.00 galStyle: Specialty, Experimental, Historical Beer (24 )
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 25.4 IBUsBoil Time: 60 min
Est OG: 1.052 (13.0° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.013 SG (3.3° P)Fermentation: My Aging Profile
ABV: 5.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
7 lbs 8.00 oz Pilsner (2 Row) Ger (1.6 SRM) Grain 1
1 lbs 8.00 oz Rye Malt (4.7 SRM) Grain 2
8.00 oz Munich (DURST MALZ) (17.0 SRM) Grain 3
3.20 oz Wheat Malt, Ger (2.0 SRM) Grain 4
0.40 oz Horizon [12.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 oz Saaz [4.0%] - Boil 15 min Hops 7
1.0 pkgs Bells House Yeast ( #) Yeast 8

Taste Notes

Rye produces a complex flavored beer that is malty, fruty, and spicy, but slightly cereal in character. It finishes light clean and spicy.

Notes

Used Fauxberon's water profile. Needed more calcium (maybe 3 grams more) pH was 5.6 got it down to 5.4 with extra calcium additions added 5 grams of carraway seed coarsly crushed. added 2 mildly hot jalepenos and 2 hot seranos cut into quarters for 4 days. fermented at 63 for two days 65 for 2 days bumping up to 69 for the last 4 days of ferm. Note that chilis sunk to the bottom when cold crashing. Add rice hulls due to rye next time.

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