Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: 2 qt
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 44
Boiling Time (Minutes): 60
Color: 14.6
Primary Fermentation (# of Days & Temp): 14 @ 68
Secondary Fermentation (# of Days & Temp): 21 @ ambiant
Tasting Notes: Caramel notes, with a great malt to hop balance

I wish I was any good at describing beers, but this is a favorite, and will be a staple at my house! It was my first time using rye in a brew, and I am very pleased with the results. The aroma is very inviting, and when you get into it, it's got a great spicy flavor that melds really well with the bitterness from the hops. Malty, somewhat caramel tones are noticeable.


GRAINS
7 lb US 2-row
2 lb Rye malt
1 lb Crystal 60L
0.5 lb Munich Malt
0.25 Victory Malt
0.13 lb Chocolate Malt
0.5 lb Rice Hulls

HOPS
1 oz Cascade (5.70%) - First Wort Hop
0.5 oz Magnum (14.3%) - 50 min
0.5 oz Centennial (8.9%) - 10 min
0.5 oz Centennial (8.9%) - flame out

MASH
60 minutes at 154 deg, batch sparge

Carbed at 17-18 psi at 48 deg for 14 days - 2.5 vols