fasteddie1101
Active Member
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)
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)
