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Old 03-19-2011, 09:34 PM   #1
pattyman9
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May 2010
Northern Utah
Posts: 17


This is my first time brewing a beer like this. Just wondering if anyone has done so and if you wouldn't mind telling me what you think...any advice? I appreciate your time.



Type: All Grain
Date: 3/20/2011
Batch Size: 6.00 gal
Brewer:
Boil Size: 6.87 gal
Boil Time: 60 min Equipment: 9 Gallon Pot
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 7.69 %
5.00 lb White Wheat Malt (2.4 SRM) Grain 38.46 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 23.08 %
3.00 lb Rye Malt (4.7 SRM) Grain 23.08 %
1.00 lb Rye, Flaked (2.0 SRM) Grain 7.69 %
1.00 oz Hallertauer [4.40 %] (60 min) Hops 13.0 IBU
0.50 oz Hallertauer [4.40 %] (20 min) Hops 3.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.18 % Actual Alcohol by Vol: 5.74 %
Bitterness: 16.9 IBU Calories: 265 cal/pint
Est Color: 4.9 SRM Color: Color


Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 13.00 lb
Sparge Water: 2.63 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Protein Rest Add 11.70 qt of water at 135.1 F 122.0 F
30 min Saccrification Add 10.40 qt of water at 199.9 F 154.0 F
10 min Mash Out Add 9.10 qt of water at 207.4 F 168.0 F



Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.



 
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Old 03-20-2011, 02:03 AM   #2
longke
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Apr 2010
Philadelphia, Philadelphia
Posts: 105
Liked 1 Times on 1 Posts


looks like a roggenbeir. you didnt post the yeast. but looks tasty to me

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Old 03-20-2011, 03:34 AM   #3
avidhomebrewer
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Sep 2007
Posts: 2,553
Liked 23 Times on 22 Posts


Looks tasty, but I would recommend doing a protein rest at about 122 for about 30 minutes to avoid any potential stuck mash.

 
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