DCHB Flaked Adjunct Prj (Rye)

All Grain Recipe

Submitted By: billbird02 (Shared)
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Batch Size: 1.25 galStyle: American Pale Ale (18B)
Boil Size: 1.80 galStyle Guide: BJCP 2015
Color: 5.9 SRMEquipment: BCH One Gallon
Bitterness: 40.0 IBUsBoil Time: 60 min
Est OG: 1.060 (14.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.19 gal Washington, DC Water 1
2 lbs 8.00 oz Pale Ale Malt, 2-Row (Briess) (3.5 SRM) Grain 2
10.00 oz Rye, Flaked (1.0 SRM) Grain 3
0.14 oz Citra [13.1%] - Boil 60 min Hops 4
0.12 tsp Irish Moss (Boil 10 min) Misc 5
0.13 oz Citra [13.1%] - Boil 10 min Hops 6
0.25 oz Citra [13.1%] - Steep 0 min Hops 7
0 pkgs American Ale (Wyeast Labs #1056) Yeast 8
0.24 oz Citra [13.1%] - Dry Hop 5 days Hops 9

Notes

Recipe for Flaked Adjunct Experiment with DC Homebrewers Club. American Ale yeast provided by District ChopHouse. Sparging took longer than usual (vs control batch), even with the small amout of flaked rye used. Rice hulls will likely help, regardless of volume. OG ended up a bit high due to higher than expected efficiency. Measured gravity with refractometer when racking to secondary; corected SG ended up lower than expected at 1.009 (3.6 Brix). Primary fermentation was on the colder side (approx. 59-64 °F) since I was out of town and relying on ambient temps. Racked to secondary and DH for 7 days. Bottled on Jan 12, 2018. Yield 8 12oz bottles.