#28 Dragon Rye

Brewer: Ed Alford
Batch Size: 5.55 gal	Style: Best Bitter (11B)
Boil Size: 7.66 gal	Style Guide: BJCP 2015
Color: 10.7 SRM	Equipment: Edison Braumeister - 21 Litre NEW
Bitterness: 29.9 IBUs	Boil Time: 60 min
Est OG: 1.043 (10.8° P)	Mash Profile: Edison Braumeister Medium Body No Protein Rest
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Two Stage
ABV: 4.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.32 gal	London Malty (from RO)	Water	1
5.43 g	Baking Soda (Mash 60 min)	Misc	2
3.35 g	Salt (Mash 60 min)	Misc	3
3.03 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
3.00 ml	Lactic Acid (Mash 60 min)	Misc	5
2.08 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
1.87 g	Chalk (Mash 60 min)	Misc	7
7 lbs 7.93 oz	Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM)	Grain	8
8.82 oz	Caramel Rye (Weyermann) (88.8 SRM)	Grain	9
8.82 oz	Crystal Malt - 60L (Thomas Fawcett) (68.5 SRM)	Grain	10
0.71 oz	Challenger [7.4%] - Boil 60 min	Hops	11
0.10 ml	Fermcap-S (Boil 60 min)	Misc	12
0.25	Whirlfloc Tablet (Boil 10 min)	Misc	13
0.35 oz	Challenger [7.4%] - Boil 10 min	Hops	14
0.35 oz	Citra [13.0%] - Boil 10 min	Hops	15
0.35 oz	East Kent Goldings (EKG) [5.8%] - Boil 10 min	Hops	16
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	17
0.35 oz	Challenger [7.4%] - Boil 0 min	Hops	18
0.35 oz	Citra [13.0%] - Boil 0 min	Hops	19
0.35 oz	East Kent Goldings (EKG) [5.8%] - Boil 0 min	Hops	20
1.0 pkgs	West Yorkshire Ale (Wyeast Labs #1469)	Yeast	21
0.35 oz	Citra [13.0%] - Dry Hop 3 days	Hops	22

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