Iron Brewer 2016 - Sazerac Base - Recipe

Iron Brewer 2016 - Sazerac Base

Brewer: Brian Craig
Batch Size: 11.00 gal	Style: Roggenbier (27 )
Boil Size: 13.52 gal	Style Guide: BJCP 2015
Color: 16.6 SRM	Equipment: Brian's Setup - Sanke (10g)
Bitterness: 18.3 IBUs	Boil Time: 60 min
Est OG: 1.051 (12.6° P)	Mash Profile: Single Infusion: 150F - No Mash Out
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale: 65F
ABV: 5.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.00 items	Campden (Mash 0 min)	Misc	1
12 lbs	Maris Otter (Crisp) (4.0 SRM)	Grain	2
5 lbs	Rye Malt (Briess) (3.7 SRM)	Grain	3
2 lbs	Crystal Rye Malt (Thomas Fawcett) (80.0 SRM)	Grain	4
1 lbs 4.00 oz	Abbey malt (Castle Malting) (22.8 SRM)	Grain	5
1 lbs 4.00 oz	Wheat - White Malt (Briess) (2.3 SRM)	Grain	6
4.00 oz	De-Bittered Black Malt (Dingemans) (550.0 SRM)	Grain	7
2.00 oz	Styrian Goldings [5.4%] - Boil 60 min	Hops	8
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	9
2.00 items	Orange Peel, Sweet (Boil 0 min)	Misc	10
2.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	11