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Specialty Beer • All Grain • 12 gal


It's beer

October 4, 2018  11:20am

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Ingredients (All Grain12 gal)

  • 4.41 lbs Rye Malt; Weyermann®

    Rye Malt; Weyermann®

    German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.

  • 2.35 lbs Floor-Malted Bohemian Pilsner Malt; Weyermann®

    Floor-Malted Bohemian Pilsner Malt; Weyermann®

    Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.

  • 15.5 lbs Pale Ale 2RS Malt; Castle Malting

    Pale Ale 2RS Malt; Castle Malting

    Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.

  • 10 lbs Pilsner Malt; Rahr

    Pilsner Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 0.87 lbs Rye (Pregelatinized Flakes); Briess

    Rye (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Rye Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Rye Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Rye Flakes are made from choice rye that is guaranteed ergo-free. Rye Flakes contribute a very clean, distinctive rye flavor. • Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. • Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.

  • 0.33 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 1.5 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 2 oz Crystal - 7.0 AA% whole; boiled 45 min


    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 2 oz Crystal - 7.0 AA% whole; boiled 35 min


    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 4 g Corriander crushed - (omitted from calculations)

    Corriander crushed

    Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.

  • White Labs WLP028 Edinburgh Scottish Ale

    White Labs WLP028 Edinburgh Scottish Ale

    Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.


Rye, Pills and adjuncts reverse mashed (155F, 135F, 120F) by cereal mash and malt additions to bring temp down. Form 7 disk shaped loaves and bake in brick oven at 700F. for 20 minutes and then 350F for 2 hours. Freeze loaves in cryovac bags for later use. Long mash: Break-up rye cakes and mash with pilsner malt. Thin mash. Mash-in at 120 for Glucan rest and then rise with RIMS to 155. 1 hour mash. Allow to ferment for 24 hours and temp set at 65F. Pitch yeast Rack to secondary and condition at 60 F. for 1 month+

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.073 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 7.6 SRM 1 - 50
Alcohol: 7.7% ABV 2.5% - 14.5%
Bitterness: 36.6 IBU 0 - 100


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