Yukon Gold II

Re-brew...going to up the spices a bit.

Batch Size: 5.50 gal
Boil Size: 7.5.00 gal
Estimated OG: 1.034 SG
Estimated Color: 3.6 SRM
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 90 Minutes
Ingredients:
0.50 lb Rice Hulls (0.0 SRM)
6 lb Pilsner (2 Row) Ger (2.0 SRM)
.75 lb Rye Malt (4.7 SRM)
.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)

.65 oz Sterling [7.00%] (90 min) (FWH)
.35 oz Sterling [7.00%] (5 min)

0.50 oz Coriander Seed (Boil 10.0 min)
0.50 oz Orange Peel, Bitter (Boil 10.0 min)
1.50 tsp Black Pepper Corn (Boil 10.0 min)

Safale-05 American Yeast
Mash in 3 gallons 162 degree water for 75 minutes, target 152
Mash out with 1.75 180 degree water
I mashed in a bit low, again. I mashed in at 7:25pm and the temp at 8:10pm was 148.
Mash out 8:40pm
Sparge with 3.75 170 degree water
FWH with ½ oz sterling
Boil 90 min 9:30pm
Flavoring @ 10 min 10:50pm
Wort chiller @ 10 min10:50pm
.50 Sterling @ 5 min 10:55pm
Cool to 70-11:20pm
Pitch yeast-12:18am
Ferment @ 65 degrees for 20 days take a gravity reading-12/18
Crash cool @ 40 for 5 days 12/23
Bottle to serve 01/06/12
Actual OG 1.039