Rye Bitter 1

All Grain Recipe

Submitted By: Juice (Shared)
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Brewer: Juice
Batch Size: 5.00 galStyle: English Best Bitter ( 8.2)
Boil Size: 6.35 galStyle Guide: AABC 2010
Color: 15.6 SRMEquipment: Juice's stuff
Bitterness: 47.6 IBUsBoil Time: 75 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Single Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.75 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
1 lbs Rye Malt (4.7 SRM) Grain 4
12.00 oz Home Roasted Gold malt (20.0 SRM) Grain 5
2.08 oz Victory Malt (25.0 SRM) Grain 6
0.50 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 7
1.00 oz East Kent Goldings (EKG) [7.2%] - Boil 30 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.0 pkgs British Ale (White Labs #WLP005) Yeast 10

Taste Notes

Good beer. True color, very clear. Medium body. Slight rye hint at finish.

Notes

Yeast was 3rd generation. Was on stir plate 48 hrs. OG 1.042 Pitched yeast at 5 pm 11/23/14 at 72 * 12/6/14 Fermentation stuck at 1.022 at 66* 12/6/14 Added about vial of my havested calif yeast, raised to 70* 12/10/14 FG 1.022 didny change with addition of yeast. 12/10/14 Kegged as usual.

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