[quattlebaum]

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------------------------------------


[blatz]

Looks good to me!  be sure to report back how it turns out.

[quattlebaum]

Reporting back on this one. Quite tasty i will say. Really digging it. I did make a few changes with mash schedule.

130 F x 15 min, 150F x60 and 168x 15min. Also pulled a single Decoction to get to mash out. 1/3 of the grist.

Rye is nice and not over powering. If anyone decides to brew this let me know what ya think.