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German Rye

Brewer: Tim Email: -
Beer: German Rye Style: Dunkelweizen
Type: Extract w/grain Size: 5 gallons
Color:
11 HCU (~8 SRM)
Bitterness: 22 IBU
OG: 1.065 FG: 1.017
Alcohol: 6.2% v/v (4.9% w/w)
Grain: 2 lb. Rye (raw)
Steep: Steep grains for 30 minutes at 150°-170°
Boil: 60 minutes SG 1.081 4 gallons
8 lb. German Pils extract
Whirflock tablet at 20 minutes
Hops: 1 oz. Northern Brewer (7% AA, 60 min.)
1 oz. Saaz (3.75% AA, 10 min.)
1 oz. Saaz (aroma)
Yeast: Danstar Nottingham
Yeast Type Ale
Yeast Form Dry
Floccuation High
Attenuation 75.0 %
Rehydrate with 1 cup warm water (90°-100°F)
Let stand for 15 minutes

Recipe posted 02/25/06.