Rye Beer 
All Grain Recipe
Submitted By: kmccaff4 (Shared)
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| Brewer: Kyle McCafferty | |
| Batch Size: 3.00 gal | Style: Specialty Beer (23A) |
| Boil Size: 3.75 gal | Style Guide: BJCP 2008 |
| Color: 6.5 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash |
| Bitterness: 38.3 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 10.08 oz |
Rye, Flaked (2.0 SRM) |
Grain |
2 |
| 8.00 oz |
Rye Malt (4.7 SRM) |
Grain |
3 |
| 4.00 oz |
Caramunich Malt (80.0 SRM) |
Grain |
4 |
| 0.50 oz |
Perle [8.6%] - Boil 60 min |
Hops |
5 |
| 1.50 oz |
Crystal [2.8%] - Boil 20 min |
Hops |
6 |
| 1.00 oz |
Crystal [2.8%] - Boil 10 min |
Hops |
7 |
| 1.00 oz |
Crystal [2.8%] - Boil 0 min |
Hops |
8 |
| 0.50 oz |
Perle [8.6%] - Boil 0 min |
Hops |
9 |
| 0.25 oz |
Pacific Jade [13.6%] - Boil 0 min |
Hops |
10 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
Notes
Used 9.5 qts for the mash. Mashed in at 160F. Used filtered tap water.This Recipe Has Not Been Rated
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