BeerSmith™ Recipe Cloud

Taste Notes

2 weeks from bottling: Velvety. Alcohol very present. Slight caramel after taste. Bitter. More like an american rye wine

Notes

12/08/2017 crushed the rye flakes., roasted barley was crushed last week. strike water + mash = 130f, took it off the stove and waiting for it to cool went to about 125f before step end. added 3g chalk at 1:20 using the strainer and a bucket, empty all the water and keep the grain the kettle. worth OG: 1.084 add 3.3L of 168f water, mix generously then strain the water out. worth OG: 1.038 make a grain bed in the strainer, pour the worth back into the kettle over the grain bed. worth OG: 1.056 First batch: 1.084 @ 28c sparge water: 1.038 @ 28c after lauter: 1.056 @ 23c 7.55cm pre-boil (5.945) +1.050L water 9cm pre-boil (7L), 1.048@28C boil 75 minutes, hard to get a roiling boil without putting the cover. maybe put less water, but keep it mostly covered to keep a reflux next time ? 6cm post-boil (4.79L) @ 1.074 @ 25c with home made 1 pass copper tube: 1am = 130f 1:10 = 120f 1:50 = 85f 2:00 = 80f primary (5-7 days) in the second pot, transfer with siphon and lots of agitation for aeration. pitched the yeast at 23C left a lot in the primary, was like mud. About half a gallon was left for the secondary. reading was done with refractometre.