Comin' Thro' the Rye - Darkly

Brewer:	Larry Maler		Email:	-
Beer:	Comin' Thro' the Rye - Darkly		Style:	American Brown
Type:	Extract w/grain		Size:	6 gallons
Color:	56 HCU (~24 SRM)		Bitterness:	25 IBU
OG:	1.073		FG:	1.017
Alcohol:	7.2% v/v (5.6% w/w)
Water:	Soft water. No adjustments.
Grain:	1 lb. Crystal Rye 1 lb. American crystal 120L
Steep:	Grains are held in a cotton bag during steeping. Steep for 30 minutes at 145°F to 155°F.
Boil:	15 minutes	SG 1.109	4 gallons
	6 lb. Amber dry malt extract 4 lb. Honey
	- The day before, two gallons of water are boiled, cooled, poured into sanitized gallon jugs and refrigerated. These will be added to the main part of the batch in the primary, to bring the temperature down. - Hops are boiled after steeped grain is removed, but dry malt extract is not added until 15 minutes before end of boil. This means that bitterness is somewhat different than estimated by this program; probably closer to 40 IBU. - 1/4 tsp Supermoss, with DME, 15 minutes before end of boil. - when boil is over, add honey and stir, and wait 10 minutes before cooling.
Hops:	29g Liberty (4.6% AA, 60 min.) 42g Liberty (4.6% AA, 30 min.) 42g Liberty (4.6% AA, 15 min.)
Yeast:	WLP029 - Kölsch yeast. One quart starter.
Log:	Siphon to secondary when airlock bubbles only once in two minutes. Top up, if necessary, with boiled and cooled water.
Carbonation:	80 grams white sugar for 23 litres of beer at 65°F.
Tasting:	Adequate bitterness. Slight rye spiciness is nice. Body is not overwhelming, due to honey.

Recipe posted 12/12/15.