Mtl Rye 2

All Grain Recipe

Submitted By: Lab (Shared)
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Brewer: Phil
Batch Size: 5.02 galStyle: Scottish Export 80/- ( 9C)
Boil Size: 6.34 galStyle Guide: BJCP 2008
Color: 13.6 SRMEquipment: All Grain 19 L
Bitterness: 27.3 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage 23
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.37 oz Rice Hulls (0.0 SRM) Adjunct 1
9 lbs 2.41 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 10.39 oz Rye Malt (3.7 SRM) Grain 3
3.53 oz Blackprinz Malt (500.0 SRM) Grain 4
2.82 oz Smoked Malt (5.0 SRM) Grain 5
0.56 oz Nugget [14.5%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
2.0 pkgs London Ale (White Labs #WLP013) Yeast 8

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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