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Sur Wars: Råg One
Style: Sour Rye
Bentleybrau Brewery's Sur Wars: Råg One
Kettle-sour Rye Beer
5L All-grain
Brewed: 2018-08-03
Target OG: 1.032
Strike hit: 52C
OG: 1.032
FG:
ABV:
BrewTarget Recipe:
Sur Wars: Råg One - Roggenbier (German Rye Beer) (15D) ================================================================================ Batch Size 6,000 L Boil Size 7,000 L Boil Time 1,000 hr Efficiency 65% OG 1,037 sg FG 1,010 sg ABV 3,6% Bitterness 15,1 IBU (Tinseth) Color 12,3 srm (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 500,000 g Yes No 85% 3,4 srm Weyermann - Rye Malt Grain 500,000 g Yes No 85% 3,6 srm Caramel/Crystal Malt - 120L Grain 100,000 g Yes No 72% 120,0 srm Rice Hulls Adjunct 40,000 g Yes No 0% 0,0 srm Total grain: 1,140 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Target 10,5% 5,000 g Boil 20,000 min Pellet 15,1 Target 10,5% 5,000 g Boil 0,000 s Pellet 0,0 Target 10,5% 33,000 g Dry Hop 7,000 day 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 protein Infusion 2,203 L 56,581 C 51,000 C 20 min mash Infusion 2,200 L 86,121 C 67,000 C 1 hr sparge Batch Sparge 3,791 L 85,035 C 75,000 C 15 min
Brewday Notes:
Hydrometer reads 1.02 in tap water. Subtract .02 for adjustments
Brew day: 2018-08-03
45 g / 100ml starter with WLP677, lactic acid to pH 4.46, in sous vide at 40C for 4 hours before starting mash
2.2L to 58C in yellow stock pot. Strike temp: 52C
Heated 2.2L to 88C in separate pot
Strike temp: 66C (yeasties was about right, brewtarget underestimated!)
pH: 5.67
After 15 minutes, pH reads 5.68. Added a few drops lactic acid, dropped to 5.52
Refractometer reads 10.1 or 10.2 after 30 mins (corrected: 9.5°, SG 1.038)
Apparently I was supposed to do a beta-glucan rest at 43C for 30 minutes, not a protein rest at 51C. Hmm.
Batch sparge in 2.0L @ 90C, then top up to 7L
Refractometer reads 12.3 after 60 minutes (corrected: 11.59°, SG 1.047)
Exactly 5L out of 6.4L put in. 1.4L absorbed in 1140g grain.
10.1° plato final runnings (corrected: 9.5°, SG 1.038)
Topped up with 2L to 7L boil. 8.6° plato boil gravity.
Hydrometer reads 1.034, corrected is 1.032. (yeasties and brewtarget predicted 1.032 @65% efficiency)
8.6P == 1.0343. Correct would be 8.1°P. Wort correction factor 8.6/8.1 = 1.0617 (read from photo using first line with blue tint)
Boiled 15 minutes to sterilize.
Pitched lacto starter @ 41C, 8 hours after starting it.
Added lactic acid until exactly 4.5 pH
Began step-up starter of saved yeast from previous batch. 45g DME in 500ml water.
24 hours later (2018-08-04): distinct pellicle of some sort, and pH has dropped to 4.20.
Tasting Notes: