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2019-11-17-red-rye.txt
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2019-11-17-red-rye.txt
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HOME BREW RECIPE:
Title: Red Rye (Small)
Brew Method: All Grain
Style Name: Irish Red Ale
Boil Time: 60 min
Batch Size: 14 liters (ending kettle volume)
Boil Size: 18.5 liters
Boil Gravity: 1.029
Efficiency: 60% (ending kettle)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.039
Final Gravity: 1.011
ABV (standard): 3.65%
IBU (tinseth): 22.23
SRM (morey): 11.2
Mash pH: 5.58
FERMENTABLES:
2 kg - Pilsner (67.1%)
0.35 kg - Caramel / Crystal 60L (11.7%)
0.3 kg - Rye (10.1%)
0.23 kg - Cara Malt (7.7%)
0.1 kg - Aromatic Malt (3.4%)
HOPS:
7 g - East Kent Goldings, Type: Pellet, AA: 4.3, Use: Boil for 60 min, IBU: 6.56
7 g - East Kent Goldings, Type: Pellet, AA: 4.3, Use: Boil for 30 min, IBU: 5.04
8 g - Idhao 7, Type: Leaf/Whole, AA: 13.5, Use: Boil for 15 min, IBU: 10.62
14 g - Idaho 7, Type: Leaf/Whole, AA: 13.5, Use: Aroma for 0 min
MASH GUIDELINES:
1) Temperature, Temp: 67 C, Time: 60 min, Amount: 7.4 L
2) Sparge, Temp: 76 C, Amount: 14 L
Starting Mash Thickness: 2.5 L/kg
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - British Ale Yeast WLP005
Starter: No
Form: Liquid
Attenuation (avg): 70.5%
Flocculation: High
Optimum Temp: 18.33 - 21.11 C
Pitch Rate: 0.35 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: 25646
Ca2: 10
Mg2: 1
Na: 7
Cl: 5
SO4: 11
HCO3: 32
Water Notes:
NOTES:
------
Mash came in right on temperature: 67C
Had to sparge a fair bit more than in the recipe, as forgot that grain holds liquid. Still, sparged up to 18.5L
Pre-boil Gravity: 1.029
Post-boil Volume: around 14 or 14.5L
Post-boil Gravity: 1.037
Pretty much spot on the measurements for 60% efficiency. Left a lot of crap at the bottom, around 3L, to get to the fermenter volume of 11L
Apparently having a thinner mash can increase efficiency. Could try 3L/kg next time?
2019-11-19:
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Fermenting at around 20 C
2019-11-25:
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Gravity coming out at around 1.01. Around 3.54% ABV. Lower than originally
planned but mainly because I screwed up the sparge volumes.
Very clear. Tastes pretty good, like a mild red ale.
Still fermenting, albeit slowly
2019-12-01:
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Gravity now around 1.009. So around 3.68% ABV.
Bottled with 44g of table sugar for 1.9 volumes of CO2. Forgot that about a
litre was left of trub and nasty stuff, so more like 2.0 volumes of CO2.
Came away with 10L of beer.