Rye Not?

All Grain Recipe

Submitted By: chaddeen (Shared)
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Brewer: Deeno
Batch Size: 6.00 galStyle: American Amber Ale (6B)
Boil Size: 8.26 galStyle Guide: BJCP 1999
Color: 11.0 SRMEquipment: Chad's Custom 15 G E-HERMS
Bitterness: 29.2 IBUsBoil Time: 60 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
7 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 2
4 lbs Rye Malt (4.7 SRM) Grain 3
4.80 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
3.20 oz Chocolate Rye Malt (250.0 SRM) Grain 5
0.50 oz Cascade [5.5%] - Boil 60 min Hops 6
0.50 oz Cluster [7.0%] - Boil 60 min Hops 7
0.50 oz Saaz [4.0%] - Boil 60 min Hops 8
0.15 oz Cascade [5.5%] - Boil 15 min Hops 9
0.15 oz Cluster [7.0%] - Boil 15 min Hops 10
0.15 oz Saaz [4.0%] - Boil 15 min Hops 11
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12

Notes

Mash grains at 154°F (68°C) for one hour. Mash out at 162°F (72°C) for 10 minutes, then raise to 172°F (78°C) and commence sparge. Boil for 90 minutes. Use rice hulls if a rye-induced stuck sparge is a concern. Ferment at 68°F (20°C) until finished, rack on to bagged, weighted dry hops and hold for three days. Remove dry hops. Crash cool and condition the beer for at least a week before packaging.

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