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Rye Not Rosehip?
Style: Rye Pale Ale
Bentleybrau Brewery's Rye Not Rosehip? a.k.a Rosehippopotamus
Brewster Beacon
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: 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: 1.058
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).