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Old 10-30-2008, 03:56 PM   #1
Chello
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Nov 2007
Atlanta, GA
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: No   
Batch Size (Gallons): 5.00   
Original Gravity: 1.052   
Final Gravity: 1.004   
IBU: 32.8   
Boiling Time (Minutes): 60   
Color: 10.2   
Primary Fermentation (# of Days & Temp): 14 Days at 65F   
Tasting Notes: Balance of spice from the Rye and Malt sweetness.   

This beer is the only beer i have consistently on tap. I have brewed it about 10 times now and think i have perfected it, although i still tweak it to experiment.

Grains
5lbs Marris Otter (3.0 SRM)
1.5lb Munich Malt (20.0 SRM)
1.5lb Flaked Rye (2.0 SRM)
1lb Honey Malt (25.0 SRM)
0.5lb Cara-pils (2.0 SRM)

Hops
0.50oz Summit (16.50%) - 60min
0.50oz Centennial (8.60%) - 15min
0.50oz Centennial (8.60%) - 5min

Mash at 154 F for 60min

I ferment for 2 weeks in the Primary then keg. Keg is usually tapped about one month from the time brewed.

FG listed is my measured FG, but anticipated FG from Beersmith is 1.012.

Hops can be substituted freely. I'v done Summit only, Cascade only, Centennial and Cascades, etc. Any hop with a citrus flavor will mesh perfectly.

Please enjoy!


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Old 10-30-2008, 06:52 PM   #2
jacksonbrown
 
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Mar 2008
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How in G-d's name are you getting a 92% attenuation? I am very impressed, and mystified. Sounds like a delicious recipe, too.

 
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Old 10-30-2008, 07:11 PM   #3
AnOldUR
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Quote:
Originally Posted by jacksonbrown View Post
How in G-d's name are you getting a 92% attenuation? I am very impressed, and mystified. Sounds like a delicious recipe, too.
I love Rye's so plugged this into BeerSmith. It gave me 1.052 as an OG, but 1.014 as the FG. Must be a typo . . .

Edit:
Recipe looks nice!

 
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Old 10-30-2008, 11:07 PM   #4
Chello
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Nov 2007
Atlanta, GA
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No typo on the FG. That is my measured FG, anticipated is 1.012. I do often use a previous cake, but even on direct pitch's i'm in mid single digits.

I do not control ferm. temp or anything, so it's usually on the hot side. Active fermentation is usually complete within 48 hours. US-05 is the bomb.

Edit: I'll adjust FG to anticipated, but put a note in the recipe.
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Old 03-19-2009, 01:39 AM   #5
DeathBrewer
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Are you sure you didn't mash lower? Getting 92% attenuation with a 154F mash temperature doesn't seem possible.
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Old 03-24-2009, 11:27 PM   #6
Chello
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Nov 2007
Atlanta, GA
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I guess it's possible but it's always between 152-154, no lower than that.

I'v contacted a Mod to delete this recipe from the database. I need to make some corrections to the numbers and change a few things as i'v tweaked it since it was posted.
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Old 04-09-2009, 02:24 PM   #7
FishinDave07
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Oct 2007
South Florida
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Have you tried brewing this, but upping the rye a bit?
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Old 07-14-2011, 05:01 PM   #8
snpr13
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Mar 2011
keasbey, nj
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tag

 
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Old 11-27-2012, 12:32 AM   #9
Landworld
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Mar 2012
Jackson, MS
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This is a good recipe for sure. I used it as a base for an all columbus rye pale. My FG was 1.008 so I think it does finish out on the dry side. Very nice beer. Thanks for the recipe.

 
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Old 01-25-2014, 01:30 PM   #10
Malty_Dog
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Feb 2013
York, PA
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Brewing this up on a whim today. No Summit so might use 0.75 oz Amarillo FWH instead.
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