Rye Bitter 1 
All Grain Recipe
Submitted By: Juice (Shared)
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| Brewer: Juice | |
| Batch Size: 5.00 gal | Style: English Best Bitter ( 8.2) |
| Boil Size: 6.35 gal | Style Guide: AABC 2010 |
| Color: 15.6 SRM | Equipment: Juice's stuff |
| Bitterness: 47.6 IBUs | Boil Time: 75 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Single Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.75 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 8 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
3 |
| 1 lbs |
Rye Malt (4.7 SRM) |
Grain |
4 |
| 12.00 oz |
Home Roasted Gold malt (20.0 SRM) |
Grain |
5 |
| 2.08 oz |
Victory Malt (25.0 SRM) |
Grain |
6 |
| 0.50 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
East Kent Goldings (EKG) [7.2%] - Boil 30 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 1.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
10 |
Taste Notes
Good beer. True color, very clear. Medium body. Slight rye hint at finish.Notes
Yeast was 3rd generation. Was on stir plate 48 hrs.
OG 1.042
Pitched yeast at 5 pm 11/23/14 at 72 *
12/6/14 Fermentation stuck at 1.022 at 66*
12/6/14 Added about vial of my havested calif yeast, raised to 70*
12/10/14 FG 1.022 didny change with addition of yeast.
12/10/14 Kegged as usual.This Recipe Has Not Been Rated
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