Name: Ryebbey
Brew Date: 3/29/14
Bottle Date: 4/26/14
Extracts:
3.3 lbs Munich LME
3.3 lbs Rye malt syrup
1 lb CBW Bavarian Wheat DME
1 lb CBW Golden Light DME
Specialty Grains:
.5 lb Briess Caramel 80
4 oz Chocolate Rye
Hops:
1 oz Sterling (Alpha 7.0% Beta 5.0%), 1/2 at 60 minutes 1/2 at 30 minutes
1 oz German Tettnang (Alpha 3.9% Beta 5.0%) at 40 minutes
1 oz Willamette (Alpha 5.3% Beta 3.7%) at 15 minutes
Yeast:
WL Abbey Ale Yeast
OG: 1.068
FG: 1.020
ABV: 6.3%
Notes:
Originally named Munchenroggen inspired by munich malts and bavarian wheat with a lot of rye, but renamed Ryebbey upon taste because she's all about the abbey ale yeast but with a great rye flavor.
