Description:

Tasted awesome when it went into the corny keg. This is our first batch that we are kegging. Letting keg sit for a day at 17 psi

Ingredients:

• 2 lbs - Rye Malt (Briess) (3.7 SRM) (Grain)
• 12.0 oz - Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) (Grain)
• 8.0 oz - Caramel Malt - 40L 6-Row (Briess) (40.0 SRM) (Grain)
• 8.0 oz - Carapils (Briess) (1.5 SRM) (Grain)
• 4.0 oz - Aromatic Malt (Briess) (20.0 SRM) (Grain)
• 3 lbs 4.8 oz - LME Pilsen Light (Briess) (2.3 SRM) (Grain)
• 1.0 oz - Perle [8.0%] - Boil 60 min (Hops)
• 1.0 oz - Simcoe [13.0%] - Boil 20 min (Hops)
• 3 lbs 4.8 oz - LME Pilsen Light (Briess) [Boil for 10 min] (2.3 SRM) (Grain)
• 1.0 oz - Simcoe [13.0%] - Boil 5 min (Hops)
• 1 pkgs - Safale American (DCL/Fermentis #US-05) (Yeast)
• 2.0 oz - Centennial [10.0%] - Dry Hop 7 days (Hops)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.054 (13.2° P)
Final Gravity: 1.012 SG (3.1° P)
Alcohol by Vol: 5.5%
Color SRM: 11.5  Color Sample 
Bitterness IBU: 59.4
Recipe Type: extract
Yield: 5.00 US Gallons

Source: Dave C