Sur Wars: Råg One
Style: Sour Rye
Bentleybrau Brewery's Sur Wars: Råg One
Kettle-sour Rye Beer
5L All-grain
Brewed: 2018-08-03
Target OG: 1.032
Strike hit: 52C
OG: 1.032
FG:
ABV:
BrewTarget Recipe:
Sur Wars: Råg One - Roggenbier (German Rye Beer) (15D) ================================================================================ Batch Size 6,000 L Boil Size 7,000 L Boil Time 1,000 hr Efficiency 65% OG 1,037 sg FG 1,010 sg ABV 3,6% Bitterness 49,2 IBU (Tinseth) Color 12,3 srm (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 500,000 g Yes No 85% 3,4 srm Weyermann - Rye Malt Grain 500,000 g Yes No 85% 3,6 srm Caramel/Crystal Malt - 120L Grain 100,000 g Yes No 72% 120,0 srm Rice Hulls Adjunct 40,000 g Yes No 0% 0,0 srm Total grain: 1,140 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Nugget 13,0% 6,000 g Boil 1,000 hr Pellet 37,2 Citra 12,0% 7,000 g Boil 8,000 min Pellet 12,1 Simcoe 13,0% 16,000 g Boil 0,000 s Pellet 0,0 Yeasts ================================================================================ Name Type Form Amount Stage Wyeast - American Ale II Ale Liquid 125,00 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time protein Infusion 2,203 L 56,581 C 51,000 C 20 min mash Infusion 2,200 L 86,121 C 67,000 C 1 hr sparge Batch Sparge 3,791 L 85,035 C 75,000 C 15 min
Brewday Notes:
Hydrometer reads 1.02 in tap water. Subtract .02 for adjustments
Brew day: 2018-08-03
45 g / 100ml starter with WLP677, lactic acid to pH 4.46, in sous vide at 40C for 4 hours before starting mash
2.2L to 58C in yellow stock pot. Strike temp: 52C
Heated 2.2L to 88C in separate pot
Strike temp: 66C (yeasties was about right, brewtarget underestimated!)
pH: 5.67
After 15 minutes, pH reads 5.68. Added a few drops lactic acid, dropped to 5.52
Refractometer reads 10.1 or 10.2 after 30 mins (corrected: 9.5°, SG 1.038)
Apparently I was supposed to do a beta-glucan rest at 43C for 30 minutes, not a protein rest at 51C. Hmm.
Batch sparge in 2.0L @ 90C, then top up to 7L
Refractometer reads 12.3 after 60 minutes (corrected: 11.59°, SG 1.047)
Exactly 5L out of 6.4L put in. 1.4L absorbed in 1140g grain.
10.1° plato final runnings (corrected: 9.5°, SG 1.038)
Topped up with 2L to 7L boil. 8.6° plato boil gravity.
Hydrometer reads 1.034, corrected is 1.032. (yeasties and brewtarget predicted 1.032 @65% efficiency)
8.6P == 1.0343. Correct would be 8.1°P. Wort correction factor 8.6/8.1 = 1.0617 (read from photo using first line with blue tint)
Boiled 15 minutes to sterilize.
Pitched lacto starter @ 41C, 8 hours after starting it.
Added lactic acid until exactly 4.5 pH
Began step-up starter of saved yeast from previous batch. 45g DME in 500ml water.
24 hours later (2018-08-04): distinct pellicle of some sort, and pH has dropped to 4.20.
I suspect it has yeast in it, but also lacto. @36h pH is 3.64, but SG is down to 5°P.
Tastes very, very slightly sour.
4 days later it has fermented out (4.1° P) and pH dropped to 3.67.
2018-08-09: 6 days later still at pH 3.67. Started boil.
Added 325g extra pale DME to get sugars back.
Used old (2 years) hops that had been refrigerated.
6g nugget 60 mins, 7g citra 8 minutes, 17g simcoe at flameout
There were fruit flies in the pot. Summer time. (“Fruit Fly Flanders”?)
Decanted the step-up starter (5 days old), added to a new 500ml/50g starter right when boil started.
Cooled to 25C in 20 minutes. Pitched the very young (1.5 hour) starter and beer into 10L fermenter.
Capped with plastic wrap and rubber band.
OG: 9.2° P (~1.035 SG)
There was some weird gelatinous worm at the bottom of the brew kettle!!??
2018-08-25: Kegged 5L w/ 28g priming sugar (2.2 vols).
FG read 1.020 (hydro), but it was in kind of thick yeast slurry.
Tasting Notes: