|Hops on Rye Inspired 09/05/2011|
Type: All Grain
Batch Size: 6.00 gal
|Boil Size: 8.00 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Brew Pot 15g and Cooler (48 qt)|
|Taste Rating(out of 50): 35.0||Brewhouse Efficiency: 68.00|
Est Original Gravity: 1.076 SG
|Measured Original Gravity: 1.076 SG|
|Est Final Gravity: 1.020 SG||Measured Final Gravity: 1.018 SG|
|Estimated Alcohol by Vol: 7.43 %||Actual Alcohol by Vol: 7.59 %|
|Bitterness: 72.3 IBU||Calories: 347 cal/pint|
|Est Color: 14.4 SRM||Color:
|Mash Name: Single Infusion, Medium Body, Batch Sparge||Total Grain Weight: 19.00 lb|
|Sparge Water: 3.41 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||TunTemperature: 72.0 F|
|Adjust Temp for Equipment: FALSE||Mash PH: 5.4 PH|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Kegged (Forced CO2)||Volumes of CO2: 2.4|
|Pressure/Weight: 11.2 PSI||Carbonation Used: My Carbonation Profile|
|Keg/Bottling Temperature: 40.0 F||Age for: 28.0 days|
|Storage Temperature: 40.0 F|
Milled grain using barley crusher. No problems.
Mash in using pump from hot liquor tank . Temp too low. took 30 minutes to get strike waster to 166.
12:20 mash started Mash temp 156 External and 156 floating. left lid open and stirred.
12:35 154f external (sits sat top of mash water), 12:50 153, 12:57 151,
1:20 149 external, 155 internal
1:20 Vorlauf 20 or so cups
first running 21brix
4G in kettle
Preboil gravity 16.8 brix
Starting volume 8G
2:20 8G in kettle Boil Started
2:30 1.5 oz Magnum
3:15 .5 oz Cascades
3:15 .5 oz Cascades - whirlflock
3:20 .5 oz Cascades
3:25 .5 oz Citra
3:33 .5 oz Citra - Flame out. Removed other hop sack. only flamout hops in kettle.
3:35 WHirlpool started
3:35 WHirlpool started
3:50 Done recirc wort. Prechilled with three block ice.
Xfer to carboy. 70 f. used cold water with pond pump. down to 64f. carboy showed 68 fibal
Back flush with hose 3 times. Therminator coughed up lots of stuff.
Soaked in PBW for 30 minutes
Flushed with sanitizer
OG 18.4 brix. 1.076 measured. (last running from hose into carboy)
OG 19.8 - 1.080 measured. right after boil finished.
Wort tasted awesome. hoppy. not too bitter. or astringent
5:00 done cleaning.
Back pain 7/10.
Xfer to Fermenter
1+ min O2
68-69 in carboy
Starter started 9/4 at 4:00 PM . on stirplate Pitched at room temp.
4:30 Pitched room temp (80f) starter into wort at 67f. Temp controller set to 66f
Taped probe to side of carboy
10:00 PM Wort at 66F. krausening and CO2 already bubbling in blow off
9/6 6:45 AM lots of swirling. Foam being pushed out the blow off tube constantly.
9/7 Replaced blowoff with more capacity container
9/8 bumped temp slightly to allow to climb to 70F. Still steady but slowing CO2 out gassing
9/10 CO2 outgassing still 1 second per blublublub. WIll dry hop in a couple days
9/12 Dry hopped .5 each CTZ, Amarillo, Citra, Centennial, Cascade (Whole Leaf)
9/16 Smells yummy in the beer fridge
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