#26-Rye Avant Garde?

Brewer: Jim Williamson
Batch Size: 11.00 gal	Style: American Pale Ale (18B)
Boil Size: 14.29 gal	Style Guide: BJCP 2015
Color: 9.7 SRM	Equipment: TEN MILE RIVER Brewtree (10G)
Bitterness: 45.4 IBUs	Boil Time: 80 min
Est OG: 1.056 (13.7° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
22.00 gal	Columbia, CT-Ten Mile Brewery (base)	Water	1
1 lbs	Rice Hulls (0.0 SRM)	Adjunct	2
14 lbs	Maris Otter (Crisp) (4.0 SRM)	Grain	3
2 lbs 4.00 oz	Vienna Malt (3.5 SRM)	Grain	4
1 lbs 8.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	5
1 lbs	Rye Malt (Weyermann) (3.0 SRM)	Grain	6
8.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	7
1.00 oz	Amarillo Gold [10.7%] - First Wort	Hops	8
1 lbs	Turbinado (10.0 SRM)	Sugar	9
0.52 oz	Columbus (Tomahawk) [15.5%] - Boil 20 min	Hops	10
0.52 oz	Columbus (Tomahawk) [15.5%] - Boil 15 min	Hops	11
0.52 oz	Columbus (Tomahawk) [15.2%] - Boil 10 min	Hops	12
2.00 tsp	Irish Moss (Boil 10 min)	Misc	13
0.52 oz	Simcoe [13.0%] - Boil 5 min	Hops	14
1.00 oz	Amarillo Gold [10.7%] - Boil 2 min	Hops	15
0.49 oz	Simcoe [13.0%] - Boil 0 min	Hops	16
2.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	17
2.0 pkgs	California Lager (Wyeast Labs #2112)	Yeast	18
2.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	19

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