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Rye Pale Ale v2

Ingredients

  • 9.5 lbs Pale Malt
  • 2.5 lbs Rye Malt
  • 1.5 lbs Crystal Malt 10L
  • 2 oz WGV 6.5%
  • 1 oz Northdown 7.9%
  • 1 Whirlfloc tablet
  • Whitelabs Dry English Ale Yeast

Procedure

  • Attempted to adjust strike temp for protein rest because pot and grain were outside and cold.
  • Overshot protein rest and ended up at 140F
  • Held for 20 min because I needed to get second stage water ready.
  • Mash stabalized at 148F.
  • Brought up to 160F over 30 min.
  • Dropped to 156F after 1 hr.
  • Iodine test said conversion complete.
  • Forgot to mash out to 170F.
  • Sparging was a nightmare. Had 2 stuck runoffs. Took nearly 2 hours. Sparged until I had to stop due to volume. Ended at SG 1.010 at 116F.
  • Resulting wort 27 L at SG 1.051 (20C), 75% efficiency.
  • Brought to boil over 50 min.
  • Hop addition:
    • 60 min 0.5 oz WGV;
    • 50 min 0.5 oz WGV;
    • 40 min 0.5 oz Northdown;
    • 30 min 0.5 oz WGV;
    • 20 min 0.5 oz Northdown;
    • 10 min 0.5 oz WGV.
  • Whirlfoc tablet at 20 min.
  • End of boil, 23L at SG 1.060 (20C).
  • 5 min to set up wort chiller. Chilled to 72F over 15 min.
  • Oxygenated and added yeast straight from the vial.
  • After 24hr, fermenting nicely.

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Last Modified: Thursday, 27-Sep-2007 17:43:51 MST