Franken Rye Stout

Batch Size: 10.00 gal	Style: American Amber Ale ( 6B)
Boil Size: 13.46 gal	Style Guide: BJCP 1999
Color: 39.3 SRM	Equipment: All Grain - Large 10 Gal/38 l - Stainless
Bitterness: 26.7 IBUs	Boil Time: 60 min
Est OG: 1.080 (19.4° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.019 SG (4.7° P)	Fermentation: Ale, Single Stage
ABV: 8.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
5 lbs	Pale Malt (2 Row) UK (3.0 SRM)	Grain	2
5 lbs	Vienna Malt (3.5 SRM)	Grain	3
3 lbs	Roasted Rye (3.0 SRM)	Grain	4
2 lbs	Pilsner (2 Row) UK (1.0 SRM)	Grain	5
2 lbs	Special B Malt (180.0 SRM)	Grain	6
1 lbs	Biscuit Malt (23.0 SRM)	Grain	7
1 lbs	Blackprinz (3.0 SRM)	Grain	8
1 lbs	Caravienne Malt (22.0 SRM)	Grain	9
1 lbs	Chocolate Malt (450.0 SRM)	Grain	10
12.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	11
1.00 oz	Magnum [12.0%] - Boil 60 min	Hops	12
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	13
3.00 oz	Goldings, East Kent [5.0%] - Boil 10 min	Hops	14
2.00 oz	Goldings, East Kent [5.0%] - Boil 1 min	Hops	15
4.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	16
2.00 oz	American Oak Infusion Spirals (Primary 7 days)	Misc	17

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