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Old 02-13-2010, 05:00 PM   #1
knipknup
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Default All-Grain - Belgian Red Rye

Recipe Type: All Grain
Yeast: WY 3724
Yeast Starter: Smack Pack
Additional Yeast or Yeast Starter: WY 1388
Batch Size (Gallons): 10
Original Gravity: 1.074
Final Gravity: 1.015
IBU: 24
Boiling Time (Minutes): 60
Color: 15
Primary Fermentation (# of Days & Temp): 10
Additional Fermentation: 21
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: Brewing today, so gotta update later...

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Recipe: Belgian Red Rye

Brewer: knipknup

Asst Brewer:

Style: Belgian Dubbel

TYPE: All Grain

Taste: (35.0)



Recipe Specifications

--------------------------

Batch Size: 10.00 gal

Boil Size: 12.55 gal

Estimated OG: 1.074 SG

Estimated Color: 14.6 SRM

Estimated IBU: 23.6 IBU

Brewhouse Efficiency: 75.00 %

Boil Time: 60 Minutes



Ingredients:

------------

Amount Item Type % or IBU

9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 34.01 %

7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 26.46 %

5.00 lb Rye Malt (4.7 SRM) Grain 18.90 %

2.00 lb Munich Malt - 10L (10.0 SRM) Grain 7.56 %

1.00 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 3.78 %

0.33 lb Special B Malt (180.0 SRM) Grain 1.25 %

0.13 lb Chocolate Malt (450.0 SRM) Grain 0.49 %

2.00 oz Saaz [4.00 %] (60 min) Hops 12.1 IBU

2.00 oz Saaz [4.00 %] (30 min) Hops 9.3 IBU

1.00 oz Saaz [4.00 %] (10 min) Hops 2.2 IBU

0.20 oz Cinnamon Stick (Boil 5.0 min) Misc

0.50 tsp Irish Moss (Boil 10.0 min) Misc

1.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc

2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.56 %

20.00 gal Salt Lake City, UT Water

1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale

1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale





Mash Schedule: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 24.46 lb

----------------------------

Single Infusion, Medium Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 7.64 gal of water at 169.4 F 154.0 F





Notes:

------

I will bottle half and keg half - I think...


I will pitch 5 gallons per yeast listed.


-------------------------------------------------------------------------------------

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Old 08-30-2010, 02:22 AM   #2
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How did it turn out? Was the color a nice red or orange? Please fill me in on how it tasted too!

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Old 02-26-2011, 01:41 PM   #3
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When I brewed this, I used grapefruit instead of orange peel. I just cut it into chunks and threw it into the last 10 minutes of the boil, fruit, peel and all. I also fermented in bottles with Honey. It was pretty harsh to start with, with that hot alcohol taste but has really mellowed out since then. I think I have 10 22oz bottles left. It has a really nice red color. Next time I pop one, I'll post a pic. I have one chilled, so maybe today.

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Old 02-26-2011, 07:05 PM   #4
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Here's a pic

forumrunner_20110226_130456.jpg  
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Old 02-26-2011, 07:06 PM   #5
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OK, here's the picture

forumrunner_20110226_130616.jpg  
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Every pirate lives for something different. For some, it's the open sea. For others (the masochists), it's the food. For you, it's definitely the fighting. Two things complete your pirate persona: style and swagger. Maybe a little too much swagger sometimes -- but who really cares? Arr!

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Old 03-02-2011, 08:14 PM   #6
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when did you put the sucrose in?

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