Tales of Rye-baldry

It's nearing summertime and that means we need to have some refreshing beer on tap for the warm weather! This recipe is from the American Rye recipe Jamil wrote for BYO Vol 16, No. 4 (July-Aug 2010)

Tales of Rye-baldry American Rye:
OG:13.5 Brix
FG:


Malt:
5.5lbs American 2-row (Great Western or similar, 2L)
3.75 lbs Rye (Briess or similar, 4L)
3 lbs. Wheat (Great Western or similar, 2L)

Hops:
3.25 AAU Simcoe Pellets (0.25 oz/7g 13%AA)(60 mins)
3.5 AAU Amarillo Pellets (0.35 oz/10g 10%AA)(15 mins)
4.55 AAU Simcoe Pellets (0.35oz/10g 13%AA)(15 mins)
5 AAU Amarillo Pellets (0.5 oz/14g 10%AA)(0 mins)

Yeast:
White Labs WLP320 (American Hefe.)

Process:

HLT:
10 Gal in HLT heated to 170 F (168 F at dough in)
Mash at 152 F and 1.5 quarts/lb grain (18.38 quarts = @ 5 gallons)
MLT:
1 gal under the false bottom + 5 gallons H2O into MLT. (6 gal total)
Mash temp slightly low according to electronic thermometer....heat H2O slightly more next time. (Maybe 175F?)
Mash start at 7:40PM
Recirc start 8:40PM
8:50 going to kettle
continuous sparge with 190 F water from HLT
9:01: 2 gal in kettle
9:10: 6 gal in kettle
9:20: 8 gal in kettle
Pre-boil gravity: 10 brix = 1040 SG
Kettle:
Flame on 9:26 PM, 90 min boil
after 30 mins, 60 min hops in
Irish moss with 15 min hop addition
0 min addition at flame out.
Recirc and chill through plate chiller
Rack into sanitized carboy
Ferment 1 day at @ 80F (whoops!)
Moved to cooler basement temps for remainder of fermentation
OG:13.5 Brix