Rye Barrel Brown Ale

Brewer: Steve Kranz & Gary Cress
Batch Size: 15.00 gal	Style: Wood Aged Beer (22C)
Boil Size: 15.54 gal	Style Guide: BJCP 2008
Color: 19.8 SRM	Equipment: Steve's 15 Mash/20 Kettle
Bitterness: 44.7 IBUs	Boil Time: 90 min
Est OG: 1.057 (14.1° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Three Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.00 gal	Washington, DC	Water	1
27 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
2 lbs	Honey Malt (25.0 SRM)	Grain	3
2 lbs	Munich Malt (9.0 SRM)	Grain	4
12.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	5
12.00 oz	Chocolate Malt (350.0 SRM)	Grain	6
8.00 oz	Roasted Barley (300.0 SRM)	Grain	7
3.68 oz	Black (Patent) Malt (500.0 SRM)	Grain	8
3.00 oz	Centennial [10.3%] - Boil 60 min	Hops	9
3.00 oz	Columbus (Tomahawk) [13.0%] - Boil 10 min	Hops	10
3.00 oz	Simcoe [13.0%] - Steep 0 min	Hops	11
3.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	12
3.00 oz	Cascade [7.7%] - Dry Hop 7 days	Hops	13

BeerSmith™ Recipes and Web Editor