Rye malt

All Grain Recipe

Submitted By: fredhead (Shared)
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Batch Size: 14.79 galStyle: Roggenbier (27 )
Boil Size: 15.59 galStyle Guide: BJCP 2015
Color: 12.3 SRMEquipment: My Equipment
Bitterness: 21.1 IBUsBoil Time: 30 min
Est OG: 1.049 (12.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 10.79 oz Munich II (Weyermann) (8.5 SRM) Grain 1
9 lbs 10.79 oz Rye, Flaked (2.0 SRM) Grain 2
3 lbs 12.66 oz Pale Ale Malt (Muntons) (3.2 SRM) Grain 3
12.55 oz Aromatic Malt (26.0 SRM) Grain 4
12.55 oz Caramel/Crystal Malt - 170L (Muntons) (170.0 SRM) Grain 5
12.55 oz Vienna Malt (3.5 SRM) Grain 6
8.37 oz Melanoiden Malt (20.0 SRM) Grain 7
2.09 oz Roasted Barley (300.0 SRM) Grain 8
0.88 oz Columbus/Tomahawk/Zeus (CTZ) [18.2%] - Boil 30 min Hops 9
3.53 oz East Kent Goldings (EKG) [5.1%] - Boil 5 min Hops 10
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 11

Taste Notes

I’m am looking for big malt flavor. spice, toast, bread. rich and satisfyig. ekg for some cetle earthy/flowery hop character.