Back Draught 
All Grain Recipe
Submitted By: Brewsed (Shared)
Members can download and share recipes
| Brewer: Jay Love | |
| Batch Size: 5.00 gal | Style: Specialty, Experimental, Historical Beer (24 ) |
| Boil Size: 6.00 gal | Style Guide: BJCP 2008 |
| Color: 4.7 SRM | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Bitterness: 25.4 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (13.0° P) | Mash Profile: Double Infusion, Light Body |
| Est FG: 1.013 SG (3.3° P) | Fermentation: My Aging Profile |
| ABV: 5.2% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs 8.00 oz |
Pilsner (2 Row) Ger (1.6 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Rye Malt (4.7 SRM) |
Grain |
2 |
| 8.00 oz |
Munich (DURST MALZ) (17.0 SRM) |
Grain |
3 |
| 3.20 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
4 |
| 0.40 oz |
Horizon [12.0%] - Boil 60 min |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 1.00 oz |
Saaz [4.0%] - Boil 15 min |
Hops |
7 |
| 1.0 pkgs |
Bells House Yeast ( #) |
Yeast |
8 |
Taste Notes
Rye produces a complex flavored beer that is malty, fruty, and spicy, but slightly cereal in character. It finishes light clean and spicy. Notes
Used Fauxberon's water profile. Needed more calcium (maybe 3 grams more) pH was 5.6 got it down to 5.4 with extra calcium additions
added 5 grams of carraway seed coarsly crushed. added 2 mildly hot jalepenos and 2 hot seranos cut into quarters for 4 days. fermented at 63 for two days 65 for 2 days bumping up to 69 for the last 4 days of ferm. Note that chilis sunk to the bottom when cold crashing.
Add rice hulls due to rye next time.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor