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.