Rick's Rye on Rye Clone

All Grain Recipe

Submitted By: rfort (Shared)
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Brewer: Richard Fort
Batch Size: 5.50 galStyle: Old Ale (19A)
Boil Size: 8.12 galStyle Guide: BJCP 2008
Color: 19.4 SRMEquipment: Fort All Grain Brewery
Bitterness: 54.5 IBUsBoil Time: 90 min
Est OG: 1.088 (21.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 10.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
1 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) Grain 2
3 lbs Rye Malt (Briess) (3.7 SRM) Grain 3
2 lbs Carared (20.0 SRM) Grain 4
2 lbs Munich 20L (Briess) (20.0 SRM) Grain 5
8 lbs Maris Otter (Crisp) (4.0 SRM) Grain 6
1.01 oz Magnum [15.5%] - Boil 60 min Hops 7
0.79 oz Citra [12.5%] - Boil 5 min Hops 8
0.79 oz Styrian Goldings [5.5%] - Boil 5 min Hops 9
1.00 oz Ahtanum [6.0%] - Steep 0 min Hops 10
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 11
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 12
8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 13

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