Rouge Insider

	Rouge Insider

7
SRM

	Style Comparison
	Low		High
OG	1.030	1.071	1.110
FG	1.006	1.018	1.024
IBU	5	41.8	70
SRM	5	7.0	50
ABV	2.5	6.8	12
CO2	1.8	2.8	3

Type: All Grain
Style: BJCP 2004 - Specialty Beer

Recipe Notes: BOS KotMF Competition. 2 Lbs Cider = 2 Gallons. Formulate water needed to produce 8 gallons after boil, then add the 2 gallons at flameout.

Tasting Notes: spicy, with a definite cider flavor.

Actions:

Status	Final
Rating	41 (3 Votes) - Rate The Recipe
Brewer	Bryan Peretto
Boil Size	11.45 Gal
Boil Time	60 mins
Batch Size	10 Gal

Primary	14 days at 65 °F
Secondary
Tertiary
Lager/Condition	30 days at 60 °F
Calories (12oz)	230

%	Weight	Grain	Type	Color
63%	17 lbs	Pale Malt(2-row) Maris Otter	Grain	2
14.8%	4 lbs	Rye Malt	Grain	3
7.4%	2 lbs	CaraPilsner	Grain	10
7.4%	2 lbs	Flaked Oats	Grain	2
7.4%	2 lbs	Cider	Grain	1

Weight	Name	Time	Type	Use
None

Weight	Hop	Notes	Form	AA%	Boil Time
1 oz	Magnum	Boil	Pellet	14.80	60 mins
1 oz	Styrian Goldings	Boil	Pellet	5.50	60 mins
1 oz	Styrian Goldings	Boil	Pellet	5.50	30 mins

Lab	Product	Name	Type	Form
Wyeast Labs	3522	Belgian Ardennes	Wheat	Liquid

Water Profile	Ca	Mg	Na	SO4	Cl	HCO3	pH
Ardennes, Belgium	3.5	1.3	3	6.5	5	11	8.2

Mash: Single Infusion, Malty
Name	Type	Target Temp	Time
Step1	Infusion	154 °F	60 mins
Mashout: 170 °F

Submitted By: SirVorlauf On 7/21/06
Last Updated: 7/27/06