Recipe Author: Jeff Rankert
Beer Style: Rye Pilsner
Batch Size: 11
Boil Time: 75 minutes
Original Gravity: 1.047
Est Final Gravity: 1.008
IBUs: 21
ABV: 5.2%
Malt/Grain/Sugar/Extract:
| 16 lbs |
Weyermann Pilsner |
80% |
| 4 lbs |
Mecca Grade Rimrock Rye |
20% |
Water Profile
| Mash: 10g CaCI2, 2g CaSO4, 0.71g Na Meta |
| Kettle: 5g CaCI2, 2.17g Na Meta |
Mashing
| Main Rest – 145°F for 40 minutes |
| Second Rest – 158°F for 20 minutes |
| Third Rest – 163°F for 20 minutes |
| Mash Out – 170°F for 10 minutes |
Hops:
| Sterling |
8.4% |
1 oz |
60 minutes |
| Sterling |
8.4% |
1 oz |
10 minutes |
| Sterling |
8.4% |
4 oz |
Whirlpool 20 minutes @180°F |
Yeast:
Misc:
Notes:
After Boil and any high temp hopstand/whirlpool, cool wort to pitching temp.
46°F |
| Aerate Wort for 223 Seconds with 02 flowing at 1 liter per minute. |
| Pitch Yeast, Install Airlock/Blowoff, set up appropriate temperature control at 50 degrees, and have a beer. |
