Brew #24: Rye Rye Rocco
2x 3.3 lb Amber LME
1 lb Crystal Malt
.5 lb Rye Malt
1 oz Chinook hop pellets
1 oz Cascade hop pellets
.5 oz Heavy Toast Oak
Muntons Dry Ale Yeast
Steeped Crystal and Rye Malts while heating to ~180 Deg F. Brought to boil and added 2 cans of Amber LME. Then added 1 oz Chinook for boil. Added 1 oz Cascade for last 2 mins of boil for armoa. Steamed Oak chips to sanitize and added to fermenter.
O.G. 1.050
F.G. 1.010
Transferred to secondary. Has a nice flavor even uncarbonated.
