KiloWhiskey
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- Nov 30, 2013
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With the holidays approaching I was thinking of starting a family tradition and brewing a big beer to cellar till the next round of madness, had a nice RIS planned out and figured I might as well make a Parri Gyle out of it, So I ginned up a recipe with some rye just to see what it would be like.
Well the wife put me on a budget so the RIS will have to wait a bit however the rye beer will work, and best of all I can drink it this holiday....the answer is in the bottom of one of the bottles I know it...
If the oh great and powerful Oz .no thats not right munchkins perhaps . of the forum would oh so humbly take a look I throw myself upon your experience and wisdom.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oat Rye (Obj 7)
Brewer:
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.050 SG
Estimated Color: 14.0 SRM
Estimated IBU: 25.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.5 %
2 lbs Rye Malt (4.7 SRM) Grain 2 18.2 %
2 lbs Rye, Flaked (2.0 SRM) Grain 3 18.2 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 13.6 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.3 %
4.0 oz Special B Malt (180.0 SRM) Grain 6 2.3 %
0.50 oz Cluster [7.00 %] - Boil 60.0 min Hop 7 11.6 IBUs
0.50 oz Challenger [7.50 %] - Boil 30.0 min Hop 8 9.6 IBUs
0.50 oz Challenger [7.50 %] - Boil 10.0 min Hop 9 4.5 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 m Yeast 10 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 31.18 qt of water at 163.0 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Using washed Burton Yeast from Obj 6A year 14
Well the wife put me on a budget so the RIS will have to wait a bit however the rye beer will work, and best of all I can drink it this holiday....the answer is in the bottom of one of the bottles I know it...
If the oh great and powerful Oz .no thats not right munchkins perhaps . of the forum would oh so humbly take a look I throw myself upon your experience and wisdom.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oat Rye (Obj 7)
Brewer:
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.050 SG
Estimated Color: 14.0 SRM
Estimated IBU: 25.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.5 %
2 lbs Rye Malt (4.7 SRM) Grain 2 18.2 %
2 lbs Rye, Flaked (2.0 SRM) Grain 3 18.2 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 13.6 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.3 %
4.0 oz Special B Malt (180.0 SRM) Grain 6 2.3 %
0.50 oz Cluster [7.00 %] - Boil 60.0 min Hop 7 11.6 IBUs
0.50 oz Challenger [7.50 %] - Boil 30.0 min Hop 8 9.6 IBUs
0.50 oz Challenger [7.50 %] - Boil 10.0 min Hop 9 4.5 IBUs
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 m Yeast 10 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 11 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 31.18 qt of water at 163.0 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Using washed Burton Yeast from Obj 6A year 14