Style: Rye Pale Ale
Bentleybrau Brewery's Jokkon's Havtorn Raj Pejl Ejl
Juniper & Sea Buckthorn Rye Pale Ale
Target OG: 1.060
Strike hit: 72C
Joakim Wedding - American Pale Ale (10A) ================================================================================ Batch Size 28,530 L Boil Size 30,530 L Boil Time 1,000 hr Efficiency 60% OG 1,051 sg FG 1,013 sg ABV 5,1% Bitterness 42,5 IBU (Tinseth) Color 6,1 srm (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 5,500 kg Yes No 85% 3,4 srm Weyermann - Rye Malt Grain 2,000 kg Yes No 85% 3,6 srm Briess - Carapils Malt Grain 250,000 g Yes No 74% 1,3 srm Total grain: 7,750 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Chinook 13,0% 30,000 g Boil 1,000 hr Pellet 34,9 Kent Goldings 5,5% 15,000 g Boil 30,000 min Pellet 5,7 Cascade 6,0% 10,000 g Boil 10,000 min Pellet 1,9 Cascade 6,0% 30,000 g Boil 0,000 s Pellet 0,0 Kent Goldings 5,5% 20,000 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 mash Infusion 21,693 L 74,973 C 67,000 C 1 hr sparge Infusion 17,246 L 74,199 C 67,000 C 0 s
- added 1/4 jar dried berries for last 10 mins of boil
- boiled 2 boxes frozen berries (~400g)
- pitched into bottom of fermenter, unbagged
Started with hot water from tap. 21.5L @ 50C
Started heating: 19.42
Reached 74C: 19.53
Fucking did it again. Left the heater on, mashed in at 74C. Fuuuck.
Mash start: 20.12, basically settled on 72C. Dropped to 67C in 20 mins.
Not sure why Brewster keeps overshooting the set temp. Keep it down on 200W or so.
Mash end: 21.15
15L at end of mash, sparging with 75C water @1L/minute
Forgot to mash out, but sparge water is hot.
Started boil with sparge. Sparge ended 21.30, temp 79C. Added heat stick and circulation.
Pitched swollen yeast pack into starter: 21.35
Stopped heat stick and circulation at 98C
Boil gravity: 1.060
Boil, first hops: 21.46
Big hot break, almost overflowed at 2500W. Lowered to 1600W
Boil end: 22.45
Cooled to 27C, pitched in fermenter: 23:40
FG: 1.052 ?? How did it drop from boil gravity?? Efficiency: 60%
About 27L in the bucket. Pump worked.
Finished cleaning: 00.26 (10 hours for 2 beers)
jokkon beer time: 5 hr
Fermentation was between 22C and 25C, mostly at 23C. Summer…
Strong fermentation started after 12 hours, lasted 72 hours. Bubbled 9 days total, then stopped.
Beer level at ~26.5L after fermentation. Priming sugar based on 24.5L.
Priming assumption: 2.5 vols/24.5L/24C == 170g table sugar
FG: 1.011 (5.4% ABV)
Odd that it's lower than expected, considering the high mash-in temp.
Almost exactly 24L made it to bottling bucket. Havtorn was a bitch, should have bagged it
Havtorn got stuck in autosiphon and caused many bubbles in the siphon for the last 10L.
Some got sucked into bottling bucket, but none in the bottles.
Bottled 54x 33cl, 5x 750ml, 3x 500: 23.232 L in glass