Schoodic Rye Ale, Batch 48
All Grain Recipe
Submitted By: brett (Shared)
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Brewer: Brett Binns | |
Batch Size: 5.50 gal | Style: Best Bitter (11B) |
Boil Size: 7.04 gal | Style Guide: BJCP 2015 |
Color: 12.8 SRM | Equipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L) |
Bitterness: 34.8 IBUs | Boil Time: 60 min |
Est OG: 1.044 (11.1° P) | Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 4.1% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
4.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
4 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
1 lbs 8.00 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
3 |
1 lbs 8.00 oz |
Rye Malt (4.7 SRM) |
Grain |
4 |
1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
5 |
6.00 oz |
DME CBW Pilsen Light (Briess) (2.0 SRM) |
Dry Extract |
6 |
2.50 oz |
Fuggles [3.2%] - Boil 60 min |
Hops |
7 |
0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
1.00 oz |
Fuggles [3.2%] - Boil 10 min |
Hops |
9 |
0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
10 |
0.60 oz |
Fuggles [3.2%] - Boil 2 min |
Hops |
11 |
1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
12 |
Notes
2017-09-15: Making starter per Starter tab. Starting with 1L water before 10 minutes of boil and hoping for around .75L. I started the 10 minute boil at 18:15 so its a late start.
2017-09-16: Brew Day:
Shy on grain from what I thought I had. Low by 1# of Maris Otter. Adding DME to boil to make up part of deficit.
Water level below BrewMometer in 10 G MT so I added a gallon of water to bring the water/grain ratio up to 1.35. Seems reasonable anyway.
Rice hulls plugged the Flow Meter. Took it apart from the top to clear it. Lesson: Don’t put any hulls in on the bed - mix it all in with the grain.
Bad day. I did not enter Top Link program correctly and it ended at the end of the Beta-glucan Rest. Result was not a big deal, only that we held on the rest for an extra 10 minutes or so until I made the needed edits and restarted the Profile.
No Measured Post Mash Gravity as the DME was in the BK waiting for the wort to arrive. Too much wort gathered. I need to stop worrying about what’s in the RIMSRocket. It’s irrelevant. I will boil some of it away, csrewing up my numbers, but having the right OG and volume I suspect. 7.25G is low enough, here we go…
OG = 1.043 on the refractometer and hydromeer shows 1.042@82.0°F or 1.045. Splitting the difference…
2017-09-17: Bubbling away but the room temp stayed high (70°F) from brewing and the wort reached up to 72°F, Too high. It’s cool out. I think I will run the fan for a spell.
2017-09-18: While room temps this morning were still around 70°F hey have now dropped back to the desired 68°F and the fermentors have also dropped some.
2017-09-19: Room temps are back down to 66°F and the wort temp is dropping as well. Krausen fell back in overnight and bubbling has slowed.
2017-10-05: FG is 1.012@66.2°F or 1.013. It’s ready for the keg. Racked tp Keg 3 and pressurized warm to 30 psi with CO2.This Recipe Has Not Been Rated