Style: Rye Pale Ale
Bentleybrau Brewery's Rye Not Rosehip? a.k.a Rosehippopotamus
Rosehip & Hibiscus Rye Ale
Target OG: 1.053
Strike hit: 70C
=============================================================================== 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%) 0.05 kg Hibiscus Leaves ( 0.2%) Hops: 20.00 g Waimea (@ 60m) 15.00 g Waimea (@ 30m) 65.00 g Waimea (@ 0m) 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)
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: 16.3 (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 : 11.8 (1.046) Boil volume : 30.0L Boil wattage : 1600W Post-boil volume : ? Post-boil pH : 5.31 Post-boil gravity: - Refractometer : 12.2 (1.048) - Hydrometer : 1.056 Fermenter volume : 28.5L
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.
Reported 19C as it pumped splashily into fermenter.
Pitched satchet of dry yeast directly on top, no starter.
All cleaned and drying at 18.50 (~7.5 hours).
Started bubbling after 12 hours.
Blipped away for 3 days, calmed down on the fourth, silent on the 5th.
Hovered around 23-24C.
Nothing unusual occurred.
Kegged 2020-12-06 (22 days in primary).
- Hydrometer: 1.016
- Refractometer: 6.2°P / 1.025 (unadjusted)
Tasting notes at bottling: very, very mild. Very low malt, almost no hop. There is some rosehip flavor, though. Should I stop using several-year-old expired ingredients??
Very nice red hue.
132g table sugar.
Exactly 25L in bottling bucket.
5x 5L keg + 1x 500ml flip-top.
Mash temp took quite a while to drop. Probably should have started a bit lower.
Gravity readings with refractometer all coming in low, must be adjusted.
pH ok. Possibly too low during mash, since these are room-temp measurements?
Boil and post-boil pH could be lower. Acidify the sparge water, perhaps.
The bed of rice grains was great. Excellent mash-out drainage and sparge today.
Actual grain absorption: about 1.2
Keg was under-carbonated, bottle was carbonated well. More carbonation was much better. Topped up the keg with extra CO2 and it greatly improved.
Very distinct rosehip flavor, similar to nyponsoppa in the aftertaste. Very nice.
Very thick body, also reminiscent of nyponsoppa. That's why more carbonation helped.
Can't taste the hibiscus, but it has a nice red color that hibiscus might have contributed to.
Almost no hop flavor. I think those hops were bad. This was fine, but some more hop punch would probably be good (both bitter and aroma).
Definitely worth brewing again.