Rye of The Phoenix 
All Grain Recipe
Submitted By: godfather0079 (Shared)
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| Brewer: Jeffrey Brewer | |
| Batch Size: 5.00 gal | Style: Blonde Ale (18A) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: My 5 gallon Batch system |
| Bitterness: 18.1 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.1° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 4.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 6 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 4 lbs |
Rye Malt (3.7 SRM) |
Grain |
3 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 0.50 oz |
Centennial [10.0%] - Boil 60 min |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.50 oz |
Centennial [10.0%] - Boil 0 min |
Hops |
7 |
| 1.0 pkgs |
Pacific Ale (White Labs #WLP041) |
Yeast |
8 |
| 1.00 oz |
Citra [14.3%] - Dry Hop 5 days |
Hops |
9 |
Notes
will be brewing this beer December 2018. Notes to followThis Recipe Has Not Been Rated
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