Mtl Rye 2 
All Grain Recipe
Submitted By: Lab (Shared)
Members can download and share recipes
| Brewer: Phil | |
| Batch Size: 5.02 gal | Style: Scottish Export 80/- ( 9C) |
| Boil Size: 6.34 gal | Style Guide: BJCP 2008 |
| Color: 13.6 SRM | Equipment: All Grain 19 L |
| Bitterness: 27.3 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.1° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Two Stage 23 |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.37 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 9 lbs 2.41 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 1 lbs 10.39 oz |
Rye Malt (3.7 SRM) |
Grain |
3 |
| 3.53 oz |
Blackprinz Malt (500.0 SRM) |
Grain |
4 |
| 2.82 oz |
Smoked Malt (5.0 SRM) |
Grain |
5 |
| 0.56 oz |
Nugget [14.5%] - Boil 60 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 2.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
8 |
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
BeerSmith™ Recipes and Web Editor