Hoppy Rye Brown

A rye brown for fall. It's also cleaning out some of my specialty grains odds and ends. Hopping schedule is like that of a west coast style pale ale.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Hoppy Rye Brown		Style:	-
Type:	All grain		Size:	5.5 gallons
Color:	43 HCU (~20 SRM)		Bitterness:	41 IBU
OG:	1.053		FG:	1.012
Alcohol:	5.3% v/v (4.1% w/w)
Water:	RO and local tap, 50/50.
Grain:	4 lb. 2.8 oz. American 2-row 0.94 lb. German Munich 7.5 oz. Belgian aromatic 10 oz. American crystal 40L 4 oz. American crystal 60L 6.5 oz. Belgian CaraMunich 4.0 oz. American chocolate 1.50 oz. American black patent 4.5 oz. Flaked rye 2 lb. Rye Malt
Mash:	85% efficiency
	Single infusion, 155*F, 60 minutes, no mashout.
Boil:	60 minutes	SG 1.039	7.5 gallons
	Whirlfloc at 15, nutrients at 5.
Hops:	.5 oz. Northern Brewer (9.5% AA, 60 min.) .75 oz. Summit (16.1% AA, 15 min.) .5 oz. Summit (16.1% AA, 0 min.) .5 oz. Amarillo (10.1% AA, 0 min.)
Yeast:	US05, washed/saved yeast, 1 L starter.
Carbonation:	Keg, force carb to 2.2 volumes.

Recipe posted 10/05/12.