Marshall's RYEdea

All Grain Recipe

Submitted By: ThePourHouse (Shared)
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Brewer: Chris
Batch Size: 4.00 galStyle: Vienna Lager ( 7A)
Boil Size: 5.19 galStyle Guide: BJCP 2015
Color: 11.3 SRMEquipment: Mash & Boil
Bitterness: 20.2 IBUsBoil Time: 60 min
Est OG: 1.050 (12.4° P)Mash Profile: BIAB, Full Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.68 gal Distilled Water Water 1
3.49 g Calcium Chloride (Mash 60 min) Misc 2
1.27 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
1.13 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
5 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 5
1 lbs Rye Malt (4.7 SRM) Grain 6
4.00 oz Pale Chocolate Malt (250.0 SRM) Grain 7
0.49 oz Tettnang [4.5%] - Boil 60 min Hops 8
0.11 oz Magnum [12.0%] - Boil 60 min Hops 9
0.80 KICK Carrageenan Micro-T TabletsKICK Carrageenan Micro-T Tablet (Boil 15 min) Misc 10
0.49 oz Tettnang [4.5%] - Boil 15 min Hops 11
0.40 tsp Wyeast Beer Nutrient Blend (Boil 15 min) Misc 12
1.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 13

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