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Hoppy Rye Brown

A rye brown for fall. It's also cleaning out some of my specialty grains odds and ends. Hopping schedule is like that of a west coast style pale ale.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Hoppy Rye Brown Style: -
Type: All grain Size: 5.5 gallons
Color:
43 HCU (~20 SRM)
Bitterness: 41 IBU
OG: 1.053 FG: 1.012
Alcohol: 5.3% v/v (4.1% w/w)
Water: RO and local tap, 50/50.
Grain: 4 lb. 2.8 oz. American 2-row
0.94 lb. German Munich
7.5 oz. Belgian aromatic
10 oz. American crystal 40L
4 oz. American crystal 60L
6.5 oz. Belgian CaraMunich
4.0 oz. American chocolate
1.50 oz. American black patent
4.5 oz. Flaked rye
2 lb. Rye Malt
Mash: 85% efficiency
Single infusion, 155*F, 60 minutes, no mashout.
Boil: 60 minutes SG 1.039 7.5 gallons
Whirlfloc at 15, nutrients at 5.
Hops: .5 oz. Northern Brewer (9.5% AA, 60 min.)
.75 oz. Summit (16.1% AA, 15 min.)
.5 oz. Summit (16.1% AA, 0 min.)
.5 oz. Amarillo (10.1% AA, 0 min.)
Yeast: US05, washed/saved yeast, 1 L starter.
Carbonation: Keg, force carb to 2.2 volumes.

Recipe posted 10/05/12.