Chocolate Rye Modify Recipe All Grain
27
SRM
Stats
OG1.049
FG1.013
IBU39.4
ABV4.60
SRM27.0
BJCP 2004 - 12B Robust Porter

Recipe Notes:
Tasting Notes:
Download Recipe: BeerXML

Status Working
Rating 25 (1 Votes) - Rate/Note The Recipe
Brewer John Weeber
Boil Size 18 Gal
Boil Time 60 mins
Batch Size 16.5 Gal
Primary 14 days at 65 °F
Secondary 7 days at 65 °F
Tertiary 0 days at -0 °F
Lager/Condition 0 days at -0 °F
Calories (12oz) 159
  Style Comparison
  Low   High
OG 1.048 1.049 1.065
FG 1.012 1.013 1.016
IBU 25 39.4 55
SRM 22 27.0 40
ABV 4.8 4.6 6
CO2 1.8 2.2 2.5


% Weight Grain Type Color
63.3% 20 lbs Pale Malt (2 Row) US Grain 2
14.2% 4.5 lbs Rye Malt Grain 4.7
7.3% 2.3 lbs Chocolate Rye Malt Grain 250
7.3% 2.3 lbs Crystal Malt - 60L (Thomas Fawcett) Grain 60
4.7% 1.5 lbs Rye, Flaked Grain 2
3.2% 1 lbs Chocolate Malt Grain 350


Weight Name Time Type Use
None


Weight Hop Used For Form AA% Boil Time
2 oz Chinook Boil Pellet 13.00 60 mins
2 oz Williamette Boil Pellet 5.50 20 mins


Lab Product Name Type Form
Wyeast Labs 1098 British Ale Ale Liquid


Water Profile Ca Mg Na SO4 Cl HCO3 pH
None



Mash: Single Infusion
Name Type Target Temp Time
Mash In Infusion 152 °F 60 mins
Mashout: 170 °F


Submitted By: theweeb On 4/10/11
Last Updated: 5/2/11