rainingbullets
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Hi yall
Been looking into all-grain recipes and I found this one on Beersmith that sounded interesting. Anyone ever try it? Thoughts?
The following is just copied and pasted from Beersmith....
Thanks!
Capt Smith Rye
Specialty, Experimental, Historical Beer
Type: All Grain
Date: 6/13/2003
Batch Size: 5.00 gal
Brewer: Jamie Ray
Boil Size: 6.00 gal Asst Brewer: Ed Terry
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 49.0 Brewhouse Efficiency: 75.00
Taste Notes: Rye produces a complex flavored beer that is malty, fruty, and spicy, but slightly cereal in character. It finishes light clean and spicy. approx 6% alcohol content.
Ingredients
Amount Item Type % or IBU
8.00 lb Pilsner (2 Row) Ger (1.6 SRM) Grain 79.21 %
2.00 lb Rye Malt (4.7 SRM) Grain 19.80 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.99 %
1.25 oz Pearle [8.00 %] (60 min) Hops 35.3 IBU
1.00 oz Spalter [4.50 %] (15 min) Hops 7.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.00 gal Dallas, TX Water
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
Beer Profile
Est Original Gravity: 1.054 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.33 % Actual Alcohol by Vol: 0.00 %
Bitterness: 43.2 IBU Calories: 0 cal/pint
Est Color: 7.9 SRM Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 10.10 lb
Sparge Water: 4.30 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp
40 min Saccharification Add 12.63 qt of water at 161.4 F 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Been looking into all-grain recipes and I found this one on Beersmith that sounded interesting. Anyone ever try it? Thoughts?
The following is just copied and pasted from Beersmith....
Thanks!
Capt Smith Rye
Specialty, Experimental, Historical Beer
Type: All Grain
Date: 6/13/2003
Batch Size: 5.00 gal
Brewer: Jamie Ray
Boil Size: 6.00 gal Asst Brewer: Ed Terry
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 49.0 Brewhouse Efficiency: 75.00
Taste Notes: Rye produces a complex flavored beer that is malty, fruty, and spicy, but slightly cereal in character. It finishes light clean and spicy. approx 6% alcohol content.
Ingredients
Amount Item Type % or IBU
8.00 lb Pilsner (2 Row) Ger (1.6 SRM) Grain 79.21 %
2.00 lb Rye Malt (4.7 SRM) Grain 19.80 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 0.99 %
1.25 oz Pearle [8.00 %] (60 min) Hops 35.3 IBU
1.00 oz Spalter [4.50 %] (15 min) Hops 7.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.00 gal Dallas, TX Water
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
Beer Profile
Est Original Gravity: 1.054 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.33 % Actual Alcohol by Vol: 0.00 %
Bitterness: 43.2 IBU Calories: 0 cal/pint
Est Color: 7.9 SRM Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 10.10 lb
Sparge Water: 4.30 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp
40 min Saccharification Add 12.63 qt of water at 161.4 F 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F