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Old 04-26-2010, 10:17 PM   #1
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Default All-Grain - Rye ESB

Recipe Type: All Grain
Yeast: WL #WLP002
Yeast Starter: 2000ml
Batch Size (Gallons): 5.0
Original Gravity: 1.062
Final Gravity: 1.013
IBU: 48.8
Boiling Time (Minutes): 60
Color: 12.2
Primary Fermentation (# of Days & Temp): 14 days @66F
Secondary Fermentation (# of Days & Temp): 14 days @66F
Tasting Notes: Strong rye at first. Fantastic after aging 2+ months.

7 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) 67.39 %
2 lbs Rye Malt (3.0 SRM) 17.39 %
12.0 oz Caramunich II (45.0 SRM) 6.52 %
8.0 oz Corn, Flaked (1.3 SRM) 4.35 %
4.0 oz Biscuit Malt (23.0 SRM) 2.17 %
4.0 oz Extra Dark Crystal (150.0 SRM) 2.17 %
0.50 oz Fuggles [5.20 %] (60 min) (FWH) 9.4 IBU
0.75 oz Target [11.90 %] (60 min) 36.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (2 min) 3.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (DH 14 days)
1 Pkgs English Ale (White Labs #WLP002)

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Old 04-26-2010, 10:19 PM   #2
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This needs to age 2-3 months. The rye was overpowering at first but really smoothed out after aging. Came out to be a very good beer. Next time I will drop rye to 1.5lbs and up MO by the same amount. I will also bitter to 55 IBU's or so. Should be ready in 4-6 weeks with the changes.

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