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Old 08-27-2008, 08:07 PM   #1
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Default All-Grain - Rock-N-Rye Amber

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.

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

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

60 minutes at 154 deg, batch sparge

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

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Old 08-27-2008, 08:46 PM   #2
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Looks tasty,
somewhat like my

even down to the hops

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Old 03-31-2012, 12:58 AM   #3
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@jacksonbrown, I am brewing your recipe this weekend, only with Chinook instead of Centennial since my LHBS was out. I hope it's as tasty as it sounds!


I drink (homebrew), therefore I am (gassy)

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