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Old 08-27-2008, 07:07 PM   #1
jacksonbrown's Avatar
Mar 2008
Madison, WI
Posts: 1,180
Liked 7 Times on 7 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1056   
Yeast Starter: 2 qt   
Batch Size (Gallons): 5   
Original Gravity: 1.053   
Final Gravity: 1.013   
IBU: 44   
Boiling Time (Minutes): 60   
Color: 14.6   
Primary Fermentation (# of Days & Temp): 14 @ 68   
Secondary Fermentation (# of Days & Temp): 21 @ ambiant   
Tasting Notes: Caramel notes, with a great malt to hop balance   

I wish I was any good at describing beers, but this is a favorite, and will be a staple at my house! It was my first time using rye in a brew, and I am very pleased with the results. The aroma is very inviting, and when you get into it, it's got a great spicy flavor that melds really well with the bitterness from the hops. Malty, somewhat caramel tones are noticeable.

7 lb US 2-row
2 lb Rye malt
1 lb Crystal 60L
0.5 lb Munich Malt
0.25 Victory Malt
0.13 lb Chocolate Malt
0.5 lb Rice Hulls

1 oz Cascade (5.70%) - First Wort Hop
0.5 oz Magnum (14.3%) - 50 min
0.5 oz Centennial (8.9%) - 10 min
0.5 oz Centennial (8.9%) - flame out

60 minutes at 154 deg, batch sparge

Carbed at 17-18 psi at 48 deg for 14 days - 2.5 vols

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Old 08-27-2008, 07:46 PM   #2
Burrowing Owl Brewery
niquejim's Avatar
Jul 2007
Cape Coral Florida
Posts: 2,376
Liked 51 Times on 40 Posts

Looks tasty,
somewhat like my

even down to the hops

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Old 03-30-2012, 11:58 PM   #3
forstmeister's Avatar
May 2011
Chicago, IL
Posts: 1,198
Liked 182 Times on 138 Posts

@jacksonbrown, I am brewing your recipe this weekend, only with Chinook instead of Centennial since my LHBS was out. I hope it's as tasty as it sounds!
I drink (homebrew), therefore I am (gassy)

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