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Old 01-19-2013, 10:14 PM   #1
seabass07
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Apr 2011
Brothell
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Recipe Type: All Grain   
Yeast: Wyeast 1332 NW Ale   
Yeast Starter: 2L on stir plate   
Batch Size (Gallons): 6   
Original Gravity: 1.074   
Final Gravity: 1.014   
IBU: 60 rager   
Boiling Time (Minutes): 60   
Color: 15.5   
Primary Fermentation (# of Days & Temp): 66F until FG, 72F for 7 days   
Tasting Notes: Strong rye bite, strong hop aroma/flavor, balanced bitterness, dark caramel backbone.   

1LB RICE HULLS!

8.00 lb 48.3% Pale Malt, Maris Otter (3.0 SRM)
4.50 lb 27.2% Rye Malt (4.7 SRM)
3.00 lb 18.1% Rye, Flaked (2.0 SRM)
8.00 oz 3.0% Carared (20.0 SRM)
3.00 oz 1.1% Dehusked Carafa II (412.0 SRM)
3.00 oz 1.1% Caramunich Malt (56.0 SRM)
3.00 oz 1.1% Special B Malt (147.0 SRM)


0.75 oz Columbus [14.00%] (60 min) Hops 36.8 IBU
0.50 oz Columbus [14.00%] (20 min) Hops 8.3 IBU
1.00 oz Cascade [5.50%] (20 min) Hops 6.5 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 3.9 IBU
1.00 oz Cascade [5.50%] (5 min) Hops 3.2 IBU
2.50 oz Cascade [5.50%] (0 min) Hops -
2.00 oz Cascade [5.50%] (Dry Hop 3 days) Hops -

1/2tsp Irish Moss last 10 mins of boil.

Beta glucan rest at 110F for 30 mins.
Protein rest at 120F for 30 mins.
Sacc rest at 152F for 60 mins.
Mashout at 168F for 15 mins.

Be prepared for a slow runoff, and don't do anything stupid...like forget to add rice hulls...ask me how I know.

This came out amazing. It has a deep red color and was surprisingly clear. The flaked rye gave it amazing mouth feel while still being highly attenuated. A touch of dark caramel flavor and sweetness along with a strong rye spice and very pronounced hop flavor and aroma. Overall this is my favorite beer that I've created.

Happy brewing.
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Reason: Forgot to add the protein rest.

 
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Old 01-19-2013, 10:22 PM   #2
hungry4hops
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Sep 2011
aston, pa
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sounds awesome! i plan on brewing this thanks for posting the recipie!

 
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Old 01-19-2013, 11:04 PM   #3
seabass07
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Apr 2011
Brothell
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Hope you enjoy it as much as I did! I need to make more.

I should also mention that I had a bit of help dialing in the color. A friend of mine that is a head brewer at a local brewery suggested the carared and dehusked caraffa. It worked!
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Old 01-24-2013, 12:30 AM   #4
xeoxe
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Dec 2012
Minneapolis, MN
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Would you happen to have any pictures? It sounds really good to me. I'm looking for a nice "ruby" red, and this sounds about perfect!

 
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Old 01-24-2013, 01:23 AM   #5
seabass07
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Apr 2011
Brothell
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Sorry, no pictures. I'll try to take some next time I brew this.
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Old 02-09-2013, 10:08 AM   #6
Hop_Hero
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Apr 2012
Fallbrook, ca
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Would everything come out fine with a single infusion mash?
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Old 02-09-2013, 10:37 AM   #7
seabass07
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Apr 2011
Brothell
Posts: 1,255
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Possibly. The beta glucan rest is to help with the runoff. Now that I re-read my notes, I also did a protein rest at 120F for 30 mins.

You know your system better than I do. I wouldn't do this without at least a beta glucan rest. Rye is tricky.
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