I decided to brew up a recipe that I've been tinkering with recently. I've got about 3 versions of this ranging from 4.2-6.5% ABV but ended up brewing the session version.
It was my first time using rye malt and it was a sticky experience. Even though I'm using BIAB, it felt like trying to squeeze water out of a bag of porridge.
I also went all out on the hops front, hoping for a citrusy/tropical blast. Time will tell what it turns out like but sips from the sample jar are pretty promising.
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Efficiency: 80% (brew house)
FERMENTABLES:
0.7 kg - German - Rye (17.4%)
2.9 kg - United Kingdom - Maris Otter Pale (72.1%)
0.1 kg - United Kingdom - Crystal 45L (2.5%)
0.2 kg - Torrified Wheat (5%)
0.05 kg - Belgian - Special B (1.2%)
0.07 kg - United Kingdom - Crystal 15L (1.7%)
HOPS:
25 g - Chinook, AA: 13.5, Use: First wort hop for 90 min, IBU: 37.81
20 g - Centennial, AA: 9.2, Use: Boil for 10 min, IBU: 7.87
20 g - Citra, AA: 13.9, Use: Boil for 10 min, IBU: 11.88
20 g - El Dorado, AA: 15, Use: Boil for 10 min, IBU: 11.66
30 g - Centennial, AA: 9.2, Use: Whirlpool for 20 min at 65 ðC
30 g - Citra, AA: 13.9, Use: Whirlpool for 20 min at 65 ðC
30 g - El Dorado, AA: 15, Use: Whirlpool for 20 min at 65 ðC
50 g - Citra, AA: 13.9, Use: Dry Hop for 5 days
50 g - Centennial, AA: 9.2, Use: Dry Hop for 5 days
50 g - El Dorado, AA: 15, Use: Dry Hop for 5 days
Danstar - Bry-97 West Coast Ale Yeast + Wilko Gervin Ale Yeast (pitched after 2 days)
STATS:
Original Gravity: 1.040
Final Gravity: 1.008
ABV : 4.23%
IBU (tinseth): 69.22
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 80 min, Amount: 23 L
2) Sparge, Temp: 75 C, Time: 10 min, Amount: 12 L
The brewday went well apart from using too much sparge water which resulted in a longer boil time to get to my intended FG.
As I mentioned in another thread, I mistakenly used an expired packet of West Coast Ale Yeast. After two days with no activity I decided to chuck in a packet of Wilko Gervin Ale (Nottingham) yeast. I think in reality there was just a long lag on the West Coast yeast, which is apparently common.
It's been fermenting now for a little over 2 weeks and I've just dry hopped with 150g of Citra, Centennial and El Dorado.
I'm looking forward to trying it. I suspect it won't last long. :drink::drink:
It was my first time using rye malt and it was a sticky experience. Even though I'm using BIAB, it felt like trying to squeeze water out of a bag of porridge.
I also went all out on the hops front, hoping for a citrusy/tropical blast. Time will tell what it turns out like but sips from the sample jar are pretty promising.
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Efficiency: 80% (brew house)
FERMENTABLES:
0.7 kg - German - Rye (17.4%)
2.9 kg - United Kingdom - Maris Otter Pale (72.1%)
0.1 kg - United Kingdom - Crystal 45L (2.5%)
0.2 kg - Torrified Wheat (5%)
0.05 kg - Belgian - Special B (1.2%)
0.07 kg - United Kingdom - Crystal 15L (1.7%)
HOPS:
25 g - Chinook, AA: 13.5, Use: First wort hop for 90 min, IBU: 37.81
20 g - Centennial, AA: 9.2, Use: Boil for 10 min, IBU: 7.87
20 g - Citra, AA: 13.9, Use: Boil for 10 min, IBU: 11.88
20 g - El Dorado, AA: 15, Use: Boil for 10 min, IBU: 11.66
30 g - Centennial, AA: 9.2, Use: Whirlpool for 20 min at 65 ðC
30 g - Citra, AA: 13.9, Use: Whirlpool for 20 min at 65 ðC
30 g - El Dorado, AA: 15, Use: Whirlpool for 20 min at 65 ðC
50 g - Citra, AA: 13.9, Use: Dry Hop for 5 days
50 g - Centennial, AA: 9.2, Use: Dry Hop for 5 days
50 g - El Dorado, AA: 15, Use: Dry Hop for 5 days
Danstar - Bry-97 West Coast Ale Yeast + Wilko Gervin Ale Yeast (pitched after 2 days)
STATS:
Original Gravity: 1.040
Final Gravity: 1.008
ABV : 4.23%
IBU (tinseth): 69.22
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 80 min, Amount: 23 L
2) Sparge, Temp: 75 C, Time: 10 min, Amount: 12 L
The brewday went well apart from using too much sparge water which resulted in a longer boil time to get to my intended FG.
As I mentioned in another thread, I mistakenly used an expired packet of West Coast Ale Yeast. After two days with no activity I decided to chuck in a packet of Wilko Gervin Ale (Nottingham) yeast. I think in reality there was just a long lag on the West Coast yeast, which is apparently common.
It's been fermenting now for a little over 2 weeks and I've just dry hopped with 150g of Citra, Centennial and El Dorado.
I'm looking forward to trying it. I suspect it won't last long. :drink::drink:
