E.J Phair's Rye Beer Part II

Partial Mash Recipe

Submitted By: BrewMan47 (Shared)
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Brewer: Todd Street
Batch Size: 5.00 galStyle: Roggenbier (German Rye Beer) (15D)
Boil Size: 4.01 galStyle Guide: BJCP 2008
Color: 14.5 SRMEquipment: Brew Pot (5 Gallon)
Bitterness: 54.0 IBUsBoil Time: 60 min
Est OG: 1.069 (16.8° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.6° P)Fermentation: My Aging Profile
ABV: 6.2%Taste Rating: 48.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Pale Malt (6 Row) US (2.0 SRM) Grain 2
1 lbs 4.00 oz Rye Malt (4.7 SRM) Grain 3
1 lbs 4.00 oz Vienna Malt (3.5 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5
4.00 oz Carafa II (412.0 SRM) Grain 6
5 lbs Ultralight Liquid Extract (3.0 SRM) Extract 7
1.50 oz Galena [13.0%] - Boil 60 min Hops 8
0.50 oz Liberty [4.3%] - Boil 45 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
5.00 tsp Yeast Nutrient (Boil 3 days) Misc 11
1.00 oz Cascade [5.5%] - Steep 0 min Hops 12
1 pkgs English Ale (White Labs #WLP002) Yeast 13

Notes

9/2/2009 racked to secondary at 68+ degrees (room temp)j. Bottled on 9/11/2009