Mtl Rye

All Grain Recipe

Submitted By: Lab (Shared)
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Brewer: Phil
Batch Size: 1.22 galStyle: Scottish Export 80/- ( 9C)
Boil Size: 1.64 galStyle Guide: BJCP 2008
Color: 16.4 SRMEquipment: LAB
Bitterness: 27.1 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage (19 LAB)
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.06 oz Rice Hulls (0.0 SRM) Adjunct 1
2 lbs 3.27 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
6.35 oz Rye Malt (3.7 SRM) Grain 3
1.41 oz Roasted Barley (550.0 SRM) Grain 4
0.18 oz Nugget [14.5%] - Boil 60 min Hops 5
0.25 Whirlfloc Tablet (Boil 15 min) Misc 6
0.5 pkgs London Ale (White Labs #WLP013) Yeast 7

Taste Notes

Rye Malt = Briess Marris Otter = Hugh Baird & Sons Roasted Barley = Hugh Baird & Sons if available change yeast to edinburgh ale white labs 028

Notes

pH = 6.6 1/2 tsp (+ 1/2 sparge water) 5.2 stabilizer = 6.3 mash pH = 5.8 Kettle pH = 5.9 final pH = 5.8 pH meter not calibrated!

This Recipe Has Not Been Rated

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