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red rye
This is a Founder's Red rye clone recipe hope you like it
| Brewer: | Jake Retter | Email: | jakeretter@hotmail.com | |||||
| Beer: | red rye | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 67 IBU | |||||
| OG: | 1.063 | FG: | 1.015 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Water: | spring water | |||||||
| Grain: | 7.56 lb. Belgian pale 0.63 lb. American crystal 20L 7.6 oz. American crystal 120L 0.63 lb. Dextrine malt (Cara-Pils) 0.82 lb. Belgian CaraMunich 2.36 lb. Rye (raw) 3.0 oz. Aromatic |
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| Mash: | 70% efficiency | |||||||
| mash in at 154 degrees for 60 min | ||||||||
| Boil: | 60 min minutes | SG 1.053 | 6 gallons | |||||
| when adding hops do 1 oz of Amarillo at 20 min. then 1oz at 10 min. then 1oz at 1 min. then dry hop with 2oz in the secondary | ||||||||
| Hops: | 0.76 oz. Magnum (12% AA, 60 min.) 2.27 oz. Amarillo (8% AA, 15 min.) 2 oz. Amarillo (aroma) |
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| Yeast: | WLP 001 at 68 degrees | |||||||
| Log: | just got the recipe haven't made it yet. but they did say to celler it for six months | |||||||
Recipe posted 03/30/09.
