Style: Rye Pale Ale

Bentleybrau Brewery's Jokkon's Havtorn Raj Pejl Ejl

Juniper & Sea Buckthorn Rye Pale Ale

Brewed: 2018-06-30
Target OG: 1.060
Strike hit: 72C
OG: 1.052
FG:
ABV:

BrewTarget Recipe:

Joakim Wedding - American Pale Ale (10A)
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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
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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
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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
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Name                      Type  Form    Amount     Stage    
Wyeast - American Ale II  Ale   Liquid  125,00 mL  Primary  

Mash
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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   

Brewday Notes:

Juniper:
- added 1/4 jar dried berries for last 10 mins of boil

Sea buckthorn:
- boiled 2 boxes frozen berries (~400g)
- pitched into bottom of fermenter, unbagged

Start: 19.35
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

Tasting Notes: