The Pantry in the Rye

Partial Mash Recipe

Submitted By: redone17 (Shared)
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Batch Size: 6.00 galStyle: American Wheat or Rye Beer (6D)
Boil Size: 8.00 galStyle Guide: BJCP 2008
Color: 6.6 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - Partial Mash
Bitterness: 38.9 IBUsBoil Time: 90 min
Est OG: 1.054 (13.2° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Single Stage and Age
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs 8.00 oz Pale Malt (6 Row) US (2.0 SRM) Grain 1
12.00 oz Munich Malt - 20L (20.0 SRM) Grain 2
1 lbs Rye, Flaked (2.0 SRM) Grain 3
8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 4
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 5
1.00 oz Mt. Hood [6.0%] - Boil 60 min Hops 6
1.00 oz Mt. Hood [6.0%] - Boil 30 min Hops 7
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 8
0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 10
0.50 oz Hallertauer Hersbrucker [4.0%] - Steep 0 min Hops 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12

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