Redbug Rye Ale

Batch Size: 5.75 gal	Style: American Amber Ale (10B)
Boil Size: 8.15 gal	Style Guide: BJCP 2008
Color: 16.2 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 43.5 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.2° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
2 lbs	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	2
2 lbs	Munich Malt - 10L (10.0 SRM)	Grain	3
1 lbs	Carared (10.0 SRM)	Grain	4
1 lbs	Rye Malt (49.0 SRM)	Grain	5
12.00 oz	Special B Malt (130.0 SRM)	Grain	6
1 lbs	Light Dry Extract (8.0 SRM)	Dry Extract	7
1.00 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	8
0.25 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	9
0.25 oz	Liberty [4.3%] - Boil 60 min	Hops	10
0.25 oz	Willamette [5.5%] - Boil 60 min	Hops	11
0.30 tsp	Irish Moss (Boil 10 min)	Misc	12
1.00 oz	Northern Brewer [8.5%] - Boil 10 min	Hops	13
0.25 oz	Goldings, East Kent [5.0%] - Boil 10 min	Hops	14
0.25 oz	Liberty [4.3%] - Boil 10 min	Hops	15
0.25 oz	Willamette [5.5%] - Boil 10 min	Hops	16
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	17
1.15 tsp	Yeast Nutrient (Primary 3 days)	Misc	18

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