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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: |
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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) |
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| 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.) |
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| 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.
