Black Frost (Fresh and Rye)

• ABV: 6.57%
• IBU: 20.9
• SRM: 43.2
• OG: 1.064, FG: 1.016
• Batch size: 12 gal
• Brewhouse efficiency: 75%
• Boil time: 60 min

Grain

• 24 lbs Pale Malt (2 Row) US (36 ppg, 2 srm)
• 3 lbs Caramel/Crystal Malt - 60L (34 ppg, 60 srm)
• 0.5 lbs Chocolate Malt (28 ppg, 350 srm)
• 0.5 lbs Roasted Barley (25 ppg, 300 srm)
• 1 lbs Chocolate Rye Malt (31 ppg, 250 srm)

Hops

• 2 oz. Cascade (7.5%) at 75 min
• 4 oz. Cascade (7.5%) at 30 min
• 10 oz. Cascade (7.5%) at 10 min
• 12 oz. Cascade (7.5%) at 0 min
• 12 oz. Cascade (7.5%) at 0 min
• 4 oz. Cascade (7.5%) at 0 min

Yeast

• Pacman (75% attenuation)

Water

• Profile for Burton-on-Trent: Ca 352 (ppm), Mg 24 (ppm), HCO3 320 (ppm), Cl 820 (ppm), Na 44 (ppm), SO4 16 (ppm)