Rye ESB

[Poobah58]

Recipe Type

All Grain

Yeast

WL #WLP002

Yeast Starter

2000ml

Batch Size (Gallons)

5.0

Original Gravity

1.062

Final Gravity

1.013

Boiling Time (Minutes)

60

IBU

48.8

Color

12.2

Primary Fermentation (# of Days & Temp)

14 days @66F

Secondary Fermentation (# of Days & Temp)

14 days @66F

Tasting Notes

Strong rye at first. Fantastic after aging 2+ months.

7 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) 67.39 %
2 lbs Rye Malt (3.0 SRM) 17.39 %
12.0 oz Caramunich II (45.0 SRM) 6.52 %
8.0 oz Corn, Flaked (1.3 SRM) 4.35 %
4.0 oz Biscuit Malt (23.0 SRM) 2.17 %
4.0 oz Extra Dark Crystal (150.0 SRM) 2.17 %
0.50 oz Fuggles [5.20 %] (60 min) (FWH) 9.4 IBU
0.75 oz Target [11.90 %] (60 min) 36.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (2 min) 3.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (DH 14 days)
1 Pkgs English Ale (White Labs #WLP002)

 

[Poobah58]

This needs to age 2-3 months. The rye was overpowering at first but really smoothed out after aging. Came out to be a very good beer. Next time I will drop rye to 1.5lbs and up MO by the same amount. I will also bitter to 55 IBU's or so. Should be ready in 4-6 weeks with the changes.