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%
- Wort 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)

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https://www.allgrain.beer/recipes/9350/