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I Spy Rye
By jehoey

This made an excellent Roggenb
4.5 lbs Weyerman pils 3.5 lbs Breiss rye malt 3.5 lbs Muntons wheat .5 lbs Breiss crystal malt Rice hulls .75 oz 7.5% Perle hops Whitelabs 300
1. Get mash up to protein rest at 122 for 30 mins 2. Pull 1/3 of thick mash for decoction 3. Add back to bring the mash up to Saccrification temp, mine got up to 150. 4. Mash out to 170 add 9 qts boiling water 5. run off and sparge as usual. You can skip the decoction is you want to, I did it partially out of tradition and because I wanted to step mash and was afraid of getting too much water in my cooler. If you ever try it please tell me about your results. Happy Brewing.

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