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Old 04-14-2009, 06:48 AM   #1
Arneba28's Avatar
Feb 2008
Amherst, Western New York
Posts: 2,193
Liked 17 Times on 12 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1008 German Ale   
Yeast Starter: nope   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.062   
Final Gravity: 1.013   
IBU: 33   
Boiling Time (Minutes): 60   
Color: 13 SRM   
Primary Fermentation (# of Days & Temp): 15 @ 64   
Secondary Fermentation (# of Days & Temp): none.   
Tasting Notes: Below   

10# 2-row Breiss
1# German Crystal Rye
1# Crystal 50L
.5# Rice Hulls

1oz East Kent Goldings (60)min Boil
1.5oz Hallertau Hersbrucher (20)min Boil

Wyeast 1008

Mashed at 1.25qt/lb
Strike water at 175 for dough in at 155. Had a 3 deg temp drop in 1 hour which I was not happy with. I didnt preheat my MLT for long enough I guess.
Sparged with one batch sparge of 3.75 gallons @ 180, no Mash out.

After Primary I cold crashed it for 2 days at 36. I think this could of benefited from a much longer lagering.

Bottled and carbonated a total of 4.5 Gallons after trub loss with 3.5oz Dextrose dissolved in 1 cup boiled water. For a carb level of 2.75 vol/L

This beer turned out very very nice. I stored at about 65 for 3 weeks before sampling and it is fully aged and doesnt taste green but I think the alcohol is almost a little hot still. Next time I brew this I will be cutting back to 8# 2-row. Also, next time I would increase the 20 min hop addition to a full 2oz instead of 1.5, the taste of the rye almost fully covers the hop flavor and it is almost non existent.

I know the lighting is kind of red but the beer is actually very red.
My Kegerator Project

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