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Old 05-02-2009, 12:32 AM   #1
Mar 2009
Portland, Or.
Posts: 65
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: Safbrew WB-06   
Yeast Starter: Just rehydrated   
Batch Size (Gallons): 10 ish   
Original Gravity: 1069   
Final Gravity: 1016   
IBU: 14   
Boiling Time (Minutes): 60   
Color: 19   
Primary Fermentation (# of Days & Temp): 14   
Tasting Notes: The hefe yeast dominates the flavor,then you're left with roasted rye bread goodness   

I brewed this 3 weeks ago, my first all-grain in 6 years. I had to wrestle with 25lbs. of grain in my 10 gal. mlt, and it put up a fight, but I pulled it off in the end.

10lbs. Rye Malt 39.3%
6lbs. Munich 23.6%
5lbs. Pilsner 19.6%
2lbs. Rye Flaked 7.9%
2lbs. Caramunich 7.9%
.25lbs. Roasted Rye 1%
.25lbs. Carafa Special 1%

Supposed to mash at 154 for 60 min. Then I batched sparged. Mine was a little all over the place but still came out good.

Tettnang and Saaz whole hops were used
Tett. 1 oz. 60 min.
Tett. .5 oz. 30 min.
Saaz .5 oz. 15 min.
Saaz .5 oz. 5 min.

Pitched Safbrew WB-06

I woke up the next morning and it was trying to explode out of the bucket.

2 weeks later I kegged it, let it sit for a week, and its quite tasty now, and soon to be better.

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