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Old 12-10-2010, 12:27 PM   #1
bbb63
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Join Date: Feb 2010
Location: Indiana
Posts: 10
Default All-Grain - B-Tor's Phat Hammer (American Rye Stout)

Recipe Type: All Grain
Yeast: English Ale White Labs #WLP002
Yeast Starter: YES
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.020
IBU: 65.5
Boiling Time (Minutes): 60
Color: 41.2 SRM
Primary Fermentation (# of Days & Temp): 3 weeks
Tasting Notes: Smooth and mild, roasty, a hint of vanilla, impression of hop spice and rye

7 lbs Pale Malt (2 Row) US (47.46 %)
3 lbs Vienna Malt (20.34 %)
1 lbs 8.0 oz Rye, Flaked (10.17 %)
1 lbs Biscuit Malt (6.78 % )
1 lbs Caramel/Crystal Malt -150L (6.78 %)
12.0 oz Roasted Barley (5.08 %)
8.0 oz Carafa II (3.39 %)

1.50 oz Amarillo Gold [8.50 %] (60 min)
1.50 oz Amarillo Gold [8.50 %] (20 min)

0.50 tsp Irish Moss (Boil 10.0 min)
0.50 tsp Yeast Nutrient
1 Pkgs English Ale (White Labs #WLP002) Average sized starter

The efficiency was a tad less than expected 65-70, adjust accordingly.
Single Infusion, Full Body, Batch Sparge

Very deep brown, tan head of mostly small bubbles that left behind an awesome solid sheet of lace down the side of the glass I was drinking from. This was bottle conditioned to replicate a cask conditioned brew. Despite the rye, it was quite smooth and approachable.

Stats via Beer Smith

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