Rye Bitter

All Grain Recipe

Submitted By: agernst (Shared)
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Brewer: Allen
Batch Size: 6.40 galStyle: Special/Best/Premium Bitter ( 8B)
Boil Size: 9.23 galStyle Guide: BJCP 2008
Color: 13.6 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 32.0 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs Optic pale malt (2.7 SRM) Grain 1
3 lbs Pale Malt, Halcyon (Thomas Fawcett) (3.0 SRM) Grain 2
2 lbs 8.00 oz Pale Malt (6 Row) US (2.0 SRM) Grain 3
1 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) Grain 4
1 lbs Special Roast (Briess) (50.0 SRM) Grain 5
1 lbs Toasted Malt (27.0 SRM) Grain 6
0.50 oz Perle [8.2%] - Boil 60 min Hops 7
0.50 oz Sterling [5.7%] - Boil 60 min Hops 8
1.00 oz Tettnang [4.5%] - Boil 30 min Hops 9
0.38 tsp Irish Moss (Boil 10 min) Misc 10
1 pkgs Nottingham Yeast (Lallemand #-) Yeast 11

Notes

Cooled to 64 F with 50'x 0.5" copper coil submersion chiller. bubbled O2 for 1.5 minutes. (not air) added yeast @ 11:45AM, had signs of krausen forming at 7PM.