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Posts Tagged ‘rye malt

Farmhouse Rye Noir – Time for something a bit more funky after my last two brews, a Rye Black IPA with the NBS/Belle Saison yeast. I’m doing a 90min mash at 65c and will dry hop with 100g Galaxy pellets for a few days once finished fermenting. This recipe also uses up some bags of Special B, Extra Dark Crystal & CaraMunich III.
I’ve reduced the IBUs as I’m lead to believe this yeast can finish as low as 1002, thanks to @Kempicus & @ColinStronge, @MelissaCole & @100yojimbo. I also upped the Galaxy from 50g to 100g, with the warm/hot ferment I dare say a few volatiles will be gassed off.

Fermentables:
Pale Malt – 74.8%
Rye Malt – 14.4%
Special B – 5.6%
Carafa Special III (Weyermann) – 2.2%
Crystal Malt, ExtraDark – 1.5%
Cara Munich III (Weyermann) – 1.5%

Hops:
Topaz Whole – 17.2 % @ 60 mins – 10g (FWH)
Topaz Whole – 17.2 % @ 10 mins – 50g
Galaxy Whole – 15.0 % @ 0 mins – 100g
Galaxy Pellet – 12.5 % @ 0 mins – 100g (Dry Hop in FV)

Final Volume: 25 Litres
Original Gravity: 1.062
Final Gravity: 1.016
Alcohol Content: 6% ABV
Mash Efficiency: 75 %
Bitterness: 44 EBU (16EBU ignoring the 10mins Topaz)
Colour: 125 EBC
Mash: 65c for 90mins

The Mash:
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Recirculating the first runnings:
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Second sparge running in:
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The Topaz hops and a protafloc tablet, the Topaz smell rather fuggley:
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The dry Saison yeast being rehydrated in boiled and cooled water:
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The copper draining to the FV:
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The wort had a good look to it as the break material settled with a nice sheen of hop oil from the Galaxy, fingers crossed the beer will be a good one too.

*28th Aug ’13 – Gravity at 1016.5 and temp at 25°c, in the fridge now set to warm to 28°c.

*29th Aug ’13 – Gravity at 1007 @30°c it looks to have finished fermenting, I have added 100g of Galaxy pellets and will give it a rouse tomorrow.

*5th Sep ’13 – I was supposed to bottle this today, oh well… its tasting better now 🙂

*Bottled 7th Sep ’13 – with 122g white sugar

*25th Sep ’13 – Tasting this again, the sort of nuttiness that it had has gone and it tastes alright, I can’t distinguish any one part but its crisp and pretty light & refreshing.

*BTW…. This turned out to be 7.2% ABV 😉 Having a bottle now, its mostly yeast character and the dry hopping feels to have been a bit wasted, not that I’m too bothered as it drinks well.

I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!

This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing 🙂 *Crates hold 20 bottles of 500ml or 24 x 330ml

Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)

There are Whitelabs yeasts in the fridge to brew with once I get going again:

  • Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
  • Belgian Blend (Might get some more Date Molasses)
  • Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
  • Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
  • San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
  • Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)

Malts are pretty plentiful too:

Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.

Bulging Hop Freezer:

UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.

I wonder how long I can go without firing up the HLT? 🙂 AG#88 will be a….????

Weights & Measures – A bit of a user-upper to get rid of a few bags of bits, now I’ve tried a few grains out its time to concentrate on a more general range.

 

Fermentables:
Lager Malt 1600g
Golden Promise 1400g
Rye Malt 490g
Caramalt 250g
Torrefied Wheat 245g
Vienna Malt 215g
Amber Malt 80g
Chocolate Malt, Pale 40g

Hops:
Fuggles 60 mins 75g
Bramling Cross 15 mins 28g
Saaz Whole 0 mins 17g

Final Volume: 23 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 4% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.8 Litres
Mash Efficiency: 75 %
Bitterness: 43 EBU
Colour: 17 EBC

The Grist and 5g Gypsum:
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I’m trying to guide my time with a Google Calender Timetable:
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Mashed in 1 degree lower than I wanted, Grain was 16c, Strike should have been 75c… I lost a degree somewhere, so if anyones seen one its mine:
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Calibrated Boiler = No more Jugging my liquor into the Tun (Even though I did this time just to check my scale):
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Tucked up for 90mins:
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Lots of Lovely Fuggles:
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FWH in with 1st batch of Sparged wort:
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Mash Paddle and floaters:
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Hot Break, the 38L stock pot has just the right amount of head space for it to boil pretty much without watching it:
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Bramling Cross Hops going in @ 15mins:
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Saaz Hops going in at 0mins for 10min steep:
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Just a point or two high, 1042/44:
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Dry Sprinkled Nottingham Yeast:
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Not a bad brewday, the wort tastes good enough to drink as it is 🙂

**Bottled 17th Nov ’09

Pale, Wheat and Rye – Something with Rye malt, fairly pale with just a bit of sweetness coming from the Pale Crystal Malt

 

Fermentables:
Maris Otter 1040g
Wheat Malt 520g
Rye Malt 520g
Crystal Malt, Pale 205g

Hops:
Target @ 60 mins 16g (FWH)
First Gold @ 15 mins 10g
First Gold @ 0 mins 10g (I ended up doubling this to 20g)
Protafloc @ 20 mins

Final Volume: 12 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 18.5 Litres
Mash Liquor: 5.7 Litres
Mash Efficiency: 75 %
Bitterness: 46 EBU
Colour: 14 EBC

1tsp Gypsum to each Mash & Boil, 90 minute Mash which stretched to 105 minute.
Yeast Safale s-04

The grains an 1 tsp gypsum for the mash:
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Grist temp:
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Mashed in spot on (I forgot to take an end of mash temp):
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pH looks good:
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The colour of the first batch sparge (with the second batch added its going to be a nice straw colour):
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Running off, had a bit of sticking but the wort was going to be a bit cloudy anyway with the wheat:
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Hops all sorted, I decided to double up the 10g 0 mins to 20g:
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Just started boiling:
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10min steep of 20g First Gold @ flame outs:
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Cold break:
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Hit about the right OG:
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Splish splash:
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Dry Sprinkled Safale s-04, left to sink for 15mins then thrashed with a paddle:
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Left overs:
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Front left is todays brew, back left is Yorkshire Trappist red with experiments on top, front right is the JBK Anniversary brew, back right is Amber Otter:
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This morning :)
Fermentation less than 24 hours later:
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I’m hoping the Target hops will have kept some flavour to add some extra zing to the First Gold.

*Bottled 3rd Nov ’09


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