# Rhus Typhina

Brewed as the second beer of a parti-gyle comprised of:

1. English Pale Ale (2019 version)
2. Rhus Typhina
3. Saison Puer

## Ingredients

### Fermentables

| Name                       | Amount      |
|--------------------------- |------------ |
| Maris Otter Malt (parti)   | 3.6 kg      |
| Caramalt 40L Malt (parti)  | 430 g       |
| Briess' Rye Malt (new)     | 1.0 kg      |

### Hops

| Name            | Amount  | Alpha   | Form      | Use           |
|---------------- |-------- | ------- | --------- | ------------- |
| Chinook         | 50 g    | ?       | Leaf      | Boil, 30 mins |
| Chinook         | 50 g    | ?       | Leaf      | Boil, 15 mins |
| Hallertau Blanc | 50 g    | 8.5%    | Pellet    | Dry Hop       |

### Yeast

| Name                                           | Code    |
| ---------------------------------------------- | ------- |
| White Labs Belgian Saison II Yeast             | WLP566  |

### Other

| Name                                      | Amount  | Use                  |
| ----------------------------------------- | ------- | -------------------- |
| Rice Hull                                 | 250g    | Mash                 |
| Rhus Typhina                              | 650 g   | 2nd fermentation     |

## Brewing Steps

### Mash

* Amount: 21L
* Time: 60 mins
* Strike Temperature: 67°C
* Target Temperature: 65°C

### Sparge

* Amount: 5L
* Time: 15 mins
* Strike Temperature: 67°C

### Boil

* Amount: 25L
* Time: 90 mins

## Notes

**OG**: 1.028
**FG**: 1.016

There was too much Rhus Typhina. I would 400g next time instead of 650g.