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Rye Lager
Just want to make a crystal clear light (colored) rye lager
| Brewer: | Art Shipley | Email: | wshipley@aaahawk.com | |||||
| Beer: | Rye Lager | Style: | Munich Lager | |||||
| Type: | All grain | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 32 IBU | |||||
| OG: | 1.052 | FG: | 1.018 | |||||
| Alcohol: | 4.4% v/v (3.5% w/w) | |||||||
| Water: | Unknown at this time but probably won't treat water | |||||||
| Grain: | 4 lb. German Pilsner .5 lb. German Vienna 1 lb. Weyermann CaraFoam 3 lb. Weyermann Rye Malt 1.5 lb. Flaked rye |
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| Mash: | 75% efficiency | |||||||
| protein rest--20 min @ 112° Sacharification rest--60 min @ 158° Mash out-- 15 min @ 170° |
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| Boil: | 60 minutes | SG 1.042 | 6.5 gallons | |||||
| Irish moss and Whirlfloc 15 min | ||||||||
| Hops: | 1 oz. Spalt (6.75% AA, 60 min.) .25 oz. Hallertauer Mittelfruh (5% AA, 30 min.) .25 oz. Hallertauer Mittelfruh (5% AA, 15 min.) |
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| Yeast: | Wyeast #2308 Munich Lager Yeast | |||||||
| Log: | Primary--10 days @ 50° Secondary-- 90 days @ 36° - after 83 days in secondary add sparkaloid and polyclar - rack to keg |
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| Carbonation: | 3.0 volumes | Keg: 14.7 psi @ 35°F | ||||||
| Tasting: | I will have to wait on brewing this till after I complete household move to Utah | |||||||
Recipe posted 03/28/07.
