Style: Rye Pale Ale
Bentleybrau Brewery's Why Buy Rye?
Target OG: 1.062
Strike hit: N/A
Why Buy Rye - American Pale Ale (10A) ================================================================================ Batch Size 28,000 L Boil Size 30,000 L Boil Time 1,000 hr Efficiency 50% OG 1,048 sg FG 1,013 sg ABV 4,8% Bitterness 45,7 IBU (Tinseth) Color 14,1 srm (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 4,000 kg Yes No 85% 3,4 srm Weyermann - Rye Malt Grain 4,000 kg Yes No 85% 3,6 srm Caramel/Crystal Malt - 120L Grain 500,000 g Yes No 72% 120,0 srm Rice Hulls Adjunct 400,000 g Yes No 0% 0,0 srm Briess - Carapils Malt Grain 250,000 g Yes No 74% 1,3 srm Total grain: 9,150 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Target 10,5% 25,000 g Boil 1,000 hr Pellet 24,2 Target 10,5% 25,000 g Boil 30,000 min Pellet 18,6 Target 10,5% 15,000 g Boil 5,000 min Pellet 2,9 Target 10,5% 35,000 g Dry Hop 5,000 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 beta-glucan Infusion 13,030 L 48,766 C 43,000 C 20 min protein rise Temperature --- --- 50,000 C 10 min mash Infusion 10,530 L 93,604 C 67,000 C 1 hr sparge Fly Sparge 15,934 L 90,220 C 75,000 C 30 min
Brew day: 2018-08-05
Brought 13L to 50C, mashed in (very slowly)
35 L tun fullness, 3 L/kg. This is max capacity of brewster.
Held with 200W at ~45C for 30 minutes (very thick mash) with slight recirculation
Set to 1000W and tried to raise to 55C. Brewster blew and smelled like burning shortly after I flipped on the recirculation pump. Died at about 48C.
Poured in 10L @ 90C
Thermo on top of the top mesh plate reads 58C after 30 minutes. Not sure what temp the grain is.
Sucked 5L out of the pump and decocted (boiled on stove).
Refractometer says ~ 1.030 SG of sucked out wort. But that's the bottom stuff that has little contact with the grain, and there is no recirculation going on in this.
Thermo on top of mesh plate reads 75C a minute after the last 2L decoction addition.
Down to 69C after 10-15 mins.
Heated 15L of sparge water to 85C
Hydrometer reading on first runnings: 1.044 SG. Way too low. (Refractometer: 10.9° P)
Collected 15.5L first runnings before sparging.
Added unknown sized squirt of lactic acid to sparge water, and sparged.
Didn't have time to measure pH of anything.
Took boil gravity, 1.020. Stirred and took again, 1.034. Always stir after sparging :)
Temp after sparge was 60C. Temp corrected (60C) SG: 1.047. Same sample raised to 1.042 at slightly warmer than room temperature (30C-40C?)
Refractometer read 15.2° P. Stirred and read same wort again and got 9° P, twice (1.036 SG).
Brought to boil with heat stick and cover slightly on
Heatstick brings to a vigorous boil, eventually. Down 2L in 40 minutes with lid on top of hop spider.
Forgot to bag first hops. 25g into the boil without a bag. The rest were bagged.
0.5 tsp protofloc and 1.5 tsp fermaid rehydrated in some tap water
OG (hydro): 1.048, OG (refract): 12° P (1.0484)
Cooled with immersion chiller to 28C (~40 mins)
Gave it a proper whirlpool. Had to remove false bottom, since the whirlpool makes it float.
Waited 15 mins for whirlpool to settle.
Exactly 26L left after chilling.
Whirlpool didn't work at all. There was a whole universe of trub at the bottom.
Took exactly 22 L into the fermenter to skip most of the hop crap.
Pitched 500ml starter from 2 days ago. Pitched at 28C.
Placed on balcony @ 16C under a blanket. 6 hours later fermenter was at 22C.
@24 hours: bubbling happily. 24C on bucket surface in 16C ambient. Warm yeasts.
2018-08-10: Dry hopped with 35g Target in a sanitized muslin bag.
2018-08-16: Bottling day
Dry hopping was 6 days.
Fermented outside between 16 and 23C.
122g table sugar
FG (hydrometer): 1.012 raw, 1.010 corrected
FG (refractometer): 5.8° P
Filled 4 5-L mini-kegs and 4 500ml swing tops.