Mtl Rye 
All Grain Recipe
Submitted By: Lab (Shared)
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| Brewer: Phil | |
| Batch Size: 1.22 gal | Style: Scottish Export 80/- ( 9C) |
| Boil Size: 1.64 gal | Style Guide: BJCP 2008 |
| Color: 16.4 SRM | Equipment: LAB |
| Bitterness: 27.1 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage (19 LAB) |
| ABV: 4.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.06 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 2 lbs 3.27 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 6.35 oz |
Rye Malt (3.7 SRM) |
Grain |
3 |
| 1.41 oz |
Roasted Barley (550.0 SRM) |
Grain |
4 |
| 0.18 oz |
Nugget [14.5%] - Boil 60 min |
Hops |
5 |
| 0.25 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.5 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
7 |
Taste Notes
Rye Malt = Briess
Marris Otter = Hugh Baird & Sons
Roasted Barley = Hugh Baird & Sons
if available change yeast to edinburgh ale white labs 028Notes
pH = 6.6
1/2 tsp (+ 1/2 sparge water) 5.2 stabilizer = 6.3
mash pH = 5.8
Kettle pH = 5.9
final pH = 5.8
pH meter not calibrated!This Recipe Has Not Been Rated
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