The Ryebid Hopposum v6.0

All Grain Recipe

Submitted By: aledawg (Shared)
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Brewer: Affenhaus Brauerei
Batch Size: 10.00 galStyle: Specialty Beer (23A)
Boil Size: 11.78 galStyle Guide: BJCP 2008
Color: 24.9 SRMEquipment: Affenhaus 15g Keggle + 60qt Cooler (10gal batch)
Bitterness: 182.1 IBUsBoil Time: 90 min
Est OG: 1.113 (26.7° P)Mash Profile: Affenhaus - Single Infusion, Light Body, Batch Sparge
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Two Stage
ABV: 12.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
5 lbs 8.00 oz Cherrywood Smoked (Briess) (5.0 SRM) Grain 3
5 lbs Rye Malt (4.7 SRM) Grain 4
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6
1 lbs 8.00 oz Victory Malt (toasted) (28.0 SRM) Grain 7
8.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 8
6 lbs Amber Dry Extract [Boil for 90 min] (12.5 SRM) Dry Extract 9
1 lbs Extra Light Dry Extract [Boil for 90 min] (3.0 SRM) Dry Extract 10
3.00 oz Mystery Hops - Homegrown [7.0%] - Boil 90 min Hops 11
3.00 oz Mystery Hops - Homegrown [8.0%] - Boil 75 min Hops 12
4.00 oz Mystery Hops - Homegrown [8.0%] - Boil 60 min Hops 13
4.00 oz Mystery Hops - Homegrown [8.0%] - Boil 45 min Hops 14
4.00 oz Mystery Hops - Homegrown [8.0%] - Boil 30 min Hops 15
2.00 Whirlfloc Tablet (Boil 15 min) Misc 16
5.00 oz Centennial [10.0%] - Boil 15 min Hops 17
3.00 oz Mystery Hops - Homegrown [8.0%] - Boil 10 min Hops 18
4.00 oz Mystery Hops - Homegrown [8.0%] - Boil 5 min Hops 19
4.00 oz Mystery Hops - Homegrown [8.0%] - Boil 0 min Hops 20
4.00 Muslin bag (Boil 0 min) Misc 21
6.0 pkgs Safale American (Naked Brewery) (DCL/Fermentis #US-05) Yeast 22
6.00 oz Centennial [10.0%] - Dry Hop 7 days Hops 23
6.00 oz Centennial [10.0%] - Dry Hop 5 days Hops 24

Notes

11/30/13: Perfect brewday. Threw in an extra lb of DME; ended up with OG 1.106 and almost 12 gallons. Pitched the yeast from Naked Brewing 12/1/13: No activity yet. Got new thermostrips and raised temp from 66 to 69 12/2/13: Nice krausen and steady bubble 12/15/13: SG 1.040. Disappointingly high. Roused and will let sit for another week. If no improvement, I'll add some US-05 or something 12/22/13: Still at about 1.033-35 on average between the three vessels 12/25/13: Added San Diego Yeast in a starter to see if I can get the gravity down a bit 1/4/14: SG @ 1.025 and 1.030 for the two vessels checked. 1/6/14: SG @ 1.025 and 1.033 for the two vessels checked. Added first round of dry hops to primary 1/12/14: Merged 3 vessels into 2, SG @ 1.024 and 1.030. Added second round of dry hops. Moved vessels to garage. Will blend vessels later to mix gravities. Lots of hops and can now also taste smoke 1/18/14: Blended to 1.028, 10.14% ABV. Half kegged half bottled. Good balance between the bitter + aroma hops and the malt; the smoke is more prevalent. Most interesting Ryebid so far, but I think I'd reduce the Cherry Wood smoke a bit next time 1/24/14: Tasting after a week in keg (freezing outside, so easy carbonation): Extremely bitter, strong-ish hint of smoke (maybe dial that down a bit). Not quite enough hop aroma, so next time add more late and dry hops. Will age very well - if it lives that long.

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