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German Rye
| Brewer: | Tim | Email: | - | |||||
| Beer: | German Rye | Style: | Dunkelweizen | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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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) |
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| 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 |
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Recipe posted 02/25/06.
