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Old 04-08-2012, 03:03 PM   #1
fasteddie1101
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Join Date: Sep 2011
Location: Crown Point
Posts: 29
Default All-Grain - Choco Rye

Recipe Type: All Grain
Yeast: Wyeast 1450
Yeast Starter: 1 L
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.012
IBU: 48.5
Boiling Time (Minutes): 60
Color: 19
Primary Fermentation (# of Days & Temp): 14 day @ 63 deg f
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: You can really smell the hops, and it finishes nice and dry.

Designed for 10C(American Brown Ale), IBU's are higher than 45, which should make it a category 23 beer. This one is going into my regular rotation.

Grain:
6.00lb 2 Row
4.00lb Flaked Rye
1.25lb Biscuit Malt
0.50lb Chocolate Malt

1.1 tsp 5.2 Ph stabilizer
Mash 14.69qt @ 150 deg f for 75 minutes

Batch Sparge
4 gal 1 step
1.6 gal 2 step

1.1 tsp Irish Moss 15 min

Hops:
0.50 oz Magnum First Wort
0.50 oz Magnum 45 min
0.50 oz Amarillo 15 min
1.00 oz Amarillo 10 min
0.50 oz Amarillo 1 min
1.30 oz Amarillo Dry Hop(7 days)


Yeast:
Denny's 50(Wyeast 1450)

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