jacksonbrown
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- 2 qt
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.053
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 44
- Color
- 14.6
- Primary Fermentation (# of Days & Temp)
- 14 @ 68
- Secondary Fermentation (# of Days & Temp)
- 21 @ ambiant
- Tasting Notes
- Caramel notes, with a great malt to hop balance
I wish I was any good at describing beers, but this is a favorite, and will be a staple at my house! It was my first time using rye in a brew, and I am very pleased with the results. The aroma is very inviting, and when you get into it, it's got a great spicy flavor that melds really well with the bitterness from the hops. Malty, somewhat caramel tones are noticeable.
GRAINS
7 lb US 2-row
2 lb Rye malt
1 lb Crystal 60L
0.5 lb Munich Malt
0.25 Victory Malt
0.13 lb Chocolate Malt
0.5 lb Rice Hulls
HOPS
1 oz Cascade (5.70%) - First Wort Hop
0.5 oz Magnum (14.3%) - 50 min
0.5 oz Centennial (8.9%) - 10 min
0.5 oz Centennial (8.9%) - flame out
MASH
60 minutes at 154 deg, batch sparge
Carbed at 17-18 psi at 48 deg for 14 days - 2.5 vols
GRAINS
7 lb US 2-row
2 lb Rye malt
1 lb Crystal 60L
0.5 lb Munich Malt
0.25 Victory Malt
0.13 lb Chocolate Malt
0.5 lb Rice Hulls
HOPS
1 oz Cascade (5.70%) - First Wort Hop
0.5 oz Magnum (14.3%) - 50 min
0.5 oz Centennial (8.9%) - 10 min
0.5 oz Centennial (8.9%) - flame out
MASH
60 minutes at 154 deg, batch sparge
Carbed at 17-18 psi at 48 deg for 14 days - 2.5 vols
