nostalgia
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Bavarian Lager (Wyeast Labs #2206)
- Yeast Starter
- 4l
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.060
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 30.3IBU
- Color
- 6.2SRM
- Primary Fermentation (# of Days & Temp)
- 14 @50
- Secondary Fermentation (# of Days & Temp)
- 21+ @37
- Additional Fermentation
- none
- Tasting Notes
- Delicious so far! See below...
This is adapted from a recipe in Extreme Brews by DFH's Sam Caligone. Only through the first pint so far, but the flavor is really interesting. Nice spiciness from the rye followed by a peppery bite. Not for everyone, but definitely something different.
The flaked rye caused me runoff and efficiency headaches. You may want to do a protein rest instead of the single infusion that I did. That seemed to fix my problem on the next batch I did with a lot of flaked oats. I will include both versions here if you don't have Beersmith.
Actual OG and FG were 1.051 and 1.012, respectively.
The version I made:
Version with a protein rest:
Beerxmls attached for your downloading convenience
-Joe
The flaked rye caused me runoff and efficiency headaches. You may want to do a protein rest instead of the single infusion that I did. That seemed to fix my problem on the next batch I did with a lot of flaked oats. I will include both versions here if you don't have Beersmith.
Actual OG and FG were 1.051 and 1.012, respectively.
The version I made:
Code:
Brewhouse Efficiency: 75.00 %
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.50 lb Munich Malt (9.0 SRM) Grain
2.50 lb Rye, Flaked (2.0 SRM) Grain
Mash In: Add 16.50 qt of water at 164.8 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 3.87 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.42 gal
-- Estimated Pre-boil Gravity is: 1.049 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
60 min 1.00 oz Cluster [7.00 %] (60 min) Hops
10 min 1.00 oz Hallertauer [4.80 %] (10 min) Hops
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
0 min 1.00 tsp Peppercorns (black, milled) (Boil 0.0 min) Misc
0 min 1.00 tsp Peppercorns (green, milled) (Boil 0.0 min) Misc
-- Cool wort to fermentation temperature
Version with a protein rest:
Code:
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
2.50 lb Munich Malt (9.0 SRM) Grain
2.50 lb Rye, Flaked (2.0 SRM) Grain
Protein Rest: Add 9.90 qt of water at 141.7 F
30 min - Hold mash at 130.0 F for 30 min
2 min Saccrification: Add 8.80 qt of water at 186.5 F
30 min - Hold mash at 154.0 F for 30 min
-- Sparge with 3.32 gal of 168.0 F water.
-- Add water to achieve boil volume of 6.42 gal
-- Estimated Pre-boil Gravity is: 1.049 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
60 min 1.00 oz Cluster [7.00 %] (60 min) Hops
10 min 1.00 oz Hallertauer [4.80 %] (10 min) Hops
10 min 1.00 tsp Irish Moss (Boil 10.0 min) Misc
0 min 1.00 tsp Peppercorns (black, milled) (Boil 0.0 min) Misc
0 min 1.00 tsp Peppercorns (green, milled) (Boil 0.0 min) Misc
-- Cool wort to fermentation temperature
Beerxmls attached for your downloading convenience
-Joe