Hoppy Rye Cream 
All Grain Recipe
Submitted By: Rhawnk (Shared)
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| Brewer: Rhawn | |
| Batch Size: 5.00 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 7.60 gal | Style Guide: BJCP 1999 |
| Color: 4.1 SRM | Equipment: My Equipment |
| Bitterness: 43.8 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.015 SG (3.7° P) | Fermentation: Ale, Single Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Grits (1.0 SRM) |
Adjunct |
1 |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
2 |
| 7 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 1 lbs 8.00 oz |
Rye Malt (4.7 SRM) |
Grain |
4 |
| 1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
5 |
| 1.00 oz |
Sterling [7.5%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Hallertau Blanc [10.5%] - Boil 5 min |
Hops |
7 |
| 0.50 oz |
Citra [12.0%] - Boil 5 min |
Hops |
8 |
| 1.00 oz |
Hallertau Blanc [10.5%] - Boil 1 min |
Hops |
9 |
| 0.50 oz |
Citra [12.0%] - Boil 1 min |
Hops |
10 |
| 1.0 pkgs |
American Ale Yeast Blend (White Labs #WLP060) |
Yeast |
11 |
Notes
Cereal Mash:
1. Add 1lb of cornmeal and 6-row, then pour in enough water to make it smooth and soupy. If there are lumps, add more water
2. Bring to 122deg, and hold for 15 min
3. Bring to 149 and old for 15 min (sack rest)
4. Add to the main mash
1. Cereal cooled to be inline with main mash (added slowly)
2. Cereal was in main mash for ~30 minutes
Sparge:
3.5 gallons at 168.2F (step 156.0F)
Batch 5.5 gallons at 168
Fermeted:
9 days in rubbermaid cooler with frozen water bottles during day
maintained mid 60s
Kegged eod day 9, purged air and put in keezerThis Recipe Has Not Been Rated
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