Havent used Rye much but had a Rye bock a few years back and just having a craving for one. I want it at the lower end of the style guidelines. Would love some feedback on the grains and bittering ratio. Havent figured out the water profile yet. The Chocolate rye is there for color mainly and the fact that i have a little sitting around.
Style: Mailbock/Helles Bock
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7.7 SRM SRM RANGE: 6.0-11.0 SRM
IBU: 25.8 IBUs Tinseth IBU RANGE: 23.0-35.0 IBUs
OG: 1.064 SG OG RANGE: 1.064-1.072 SG
FG: 1.014 SG FG RANGE: 1.011-1.018 SG
BU:GU: 0.405 Calories: 151.6 kcal/12oz Est ABV: 6.5 %
EE%: 72.00 % Batch: 5.50 gal Boil: 9.15 gal BT: 90 Mins
—WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 13 lbs 11.6 oz Total Hops: 1.80 oz oz.
—MASH/STEEP PROCESS------MASH PH:5.50 ------
-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
6 lbs 1.8 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 44.5 %
4 lbs 12.2 oz Munich Malt (6.0 SRM) Grain 2 34.7 %
2 lbs 11.5 oz Rye Malt (Weyermann) (3.0 SRM) Grain 3 19.8 %
2.2 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 4 1.0 %
Name Description Step Temperat Step Time
Mash In Add 6.20 gal of water at 160.3 F 150.0 F 60 min
—SPARGE PROCESS—
-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.79 gal water at 168.0 F
—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.052 SG Est OG: 1.064 SG
Amt Name Type # %/IBU
1.30 oz Perle [7.10 %] - Boil 60.0 min Hop 5 22.9 IBUs
0.50 oz Tettnang [3.90 %] - Boil 20.0 min Hop 6 2.9 IBUs
—FERM PROCESS-----------------------------
Primary Start: 12 Feb 2014 - 28.00 Days at 46.0 F
Secondary Start: 12 Mar 2014 - 0.00 Days at 65.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 12 Mar 2014 with 2.3 Volumes CO2:
—NOTES------------------------------------