Style: Rye Pale Ale

Bentleybrau Brewery's Rye Not Rosehip? a.k.a Rosehippopotamus

Brewed: 2020-11-14
Target OG:
Strike hit:
OG:
FG:
ABV:

Yeasties Recipe:

                               Rye Not Rosehip?                                
===============================================================================
        
==================================== STYLE ====================================
Style:                    American Rye Ale                                             
ABV:                      5.34% ABV / 4.21% ABW / 176.21 kCal
Bitterness:               39.5 IBUs / 0.75 IBU:GU
RBR:                      0.73                                                         
Color:                    19 EBC / 10 SRM
Carbonation:              2.1 vols CO2
                                           
================================= INGREDIENTS =================================
Fermentables:            
                          3.50 kg Weyermann Pale Ale                   (33.3%)
                          2.50 kg Weyermann Rye Malt                   (23.8%)
                          1.00 kg Weyermann Pale Wheat Malt            ( 9.5%)
                          0.50 kg Weyermann Carawheat                  ( 4.8%)
                          1.00 kg Rice Hull                            ( 9.5%)
                          2.00 kg Rosehip Berries                      (19.0%)
                          0.02 kg Hibiscus Leaves                      ( 0.2%)
Hops:                    
                          20.00 g Waimea
                          15.00 g Waimea
                          65.00 g Waimea
Yeast:                   
                          500.00 ml Safale S-05


==================================== MASH =====================================
Tun fullness:             33.83 / 35.00 L (96.6%)
Mash in volume:           27.666 L
Diastatic Power:          98.8 °L / 329.9 °WK
First Runnings:
    Volume:               18.443 L
    Gravity:              P° 21.147 / SG 1.088
pH:                       5.73
Sparge volume:            14.057 L
Mash out volume:          32.500 L

Mash Steps:
                          25.000 L @ 74.56 °C -> 68.00 °C
Sparge                    14.057 L @ 75.00 °C

==================================== BOIL =====================================
Kettle fullness:          32.50 / 40.00 L (81.2%)
Volume:                   32.500 L
Gravity:                  P° 12.422 / SG 1.050

================================ FERMENTATION =================================
Volume:                   28.308 L
Original Gravity:         P° 13.197 / SG 1.053
Final Gravity:            P° 3.296 / SG 1.013
Apparent attenuation:     75.0%
Real attenuation:         61.5%

=================================== BOTTLE ====================================
Volume:                   26.117 L
33cl Bottles:             78
Carb sugar:               132.78 g (Sucrose)

Brewday Notes:

Brewed 2020-11-14.

Liquor volume: 25L
Grain weight: 8.5kg
Strike temp: 71.3C @ 0 minutes
Mash temp: 70.0C @ 10 minutes
Mash temp: 68.1C @ 25 minutes
Extra head space: 2-3L
Mash tun fullness: 29L
Mash wattage: 200W
Mash pH @ 20 min: 5.37
Mash gravity @ 20 min: 10.01 (1.040)
Mash length: 60m
Mash out wattage: 500W
First runnings gravity: 15.3 (1.063)
First runnings pH: 5.30
First runnings volume: 15.4L
Sparge volume: 14L
Sparge water temp: 75C
Boil pH: 5.41
Boil gravity: 10.39 (1.046)
Boil volume: 30.0L
Boil wattage: 1600W
Post-boil volume:
Post-boil pH:
Post-boil gravity:
Fermenter volume:

Brewing started at 11.00 (grain grinding).
Added a layer of rice hulls first, then the mash with more hulls mixed in.
There was enough head space for another 2-3L of water.
Mash was thick, but fully moistened.
No lactic acid added, mash pH seemed fine.
Recirculation flow surprisingly good during mash, despite rye.
Pre-heated sparge water in plastic bucket to 75C.
50 g hibiscus tea in 500 ml boiling water, cooled.
1.6kg rosehip husks, boiled in 1L water, cooled.
1.5 tsp protofloc + 0.5 tsp yeast nutrient (whoops, measured backwards!!) @ 10 mins
Cooling started at 16:20.
Rosehip glop and hibiscus leaves added to large bag in sterilized fermenter,
Cooled to 21C at 15.30. Sample taken, and racked over rosehip + hibiscus bag.

Tasting Notes: