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Rye dry stout

Brewer: Miguel Cruz Email: r3b3l@netcabo.pt
URL: http://jolasdomigas.blogspot.com
Beer: Rye dry stout Style: Irish Dry Stout
Type: All grain Size: 11 liters
Color:
120 HCU (~40 SRM)
Bitterness: 40 IBU
OG: 1.054 FG: 1.012
Alcohol: 5.4% v/v (4.2% w/w)
Water: Used municipal suply for this one, lemon juice to lower PH
Grain: 1.55kg British pale
145g British crystal 50-60L
145g Belgian chocolate
145g Roasted barley
330g Flaked rye
50g Wheat malt
70g Dextrine malt (Cara-Pils)
Mash: 80% efficiency
60 minutes at 67º C + 20 minutes at 74º C
Boil: 60 minutes SG 1.054 11 liters
Hops: 15g Northern Brewer (8.9% AA, 60 min.)
7g Northern Brewer (8.9% AA, 30 min.)
Yeast: Wyeast 1084 Irish Ale (without a starter, final volume and original gravity too small to need one)
Log: Primary fermention 7 days, secondary fermentation 5 days.
Carbonation: 7g of cane sugar per L.

Recipe posted 02/04/08.