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Posts Tagged ‘rye

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.

Thursday (15th Dec) saw my first recipe brewed for work, a Rye Pale Ale.
The recipe consists of Pale Malt, Rye Malt, Vienna Malt, Crystal Rye Malt, and Torrefied Wheat. Hopped with Centennial and Nelson Sauvin to bitter then healthily hopped with Cascade & Nelson Sauvin to finish.
RyePale
Let me know what you think if you find it on somewhere, it should start going out to trade at the end of next week (23rd Dec), and hopefully we’ll keep some back for the January Beer Club. Remember January is still a Ticket Only event so get ’em soon they sell like hot cakes (Whatever Hot cakes are?).

Really good of Tony to say, “Do a recipe!” from my initial idea, cheers.
(I need to work on him some more to encourage pellet dry hopping in the FV’s during the cooling phase) 😉

**Beer Club Update: the buggers have sold it all! Apparently it sold out in 5 working days with lots of repeat orders, possibly a chance its going to be at the Ilkley Beer Festival though.
But, yeah! Don’t expect to see it at Beer Club later this month!

I’m doing a stout that I did as an extract recipe, it got lots of praise from mates at the time so now its time for the all grain 😉  The original Extract brew is here

I’m off to a worse than expected start, I’m not liking the look of sitting my copper on the shiny new range cooker in the kitchen, even with just the mash liquor in it its looking a bit heavy for it! Arse!
So got the mash on at 8am and started to build up the new Fokker burner in the garage, I knew even before siblings up a spanner that I would be a screw short! Sure enough, mechanical intuition proves right! One leg bolt short!
Gas jet changed for the natural gas jet and hose connected to burner inlet, I’m going out now to try get another fitting so I can actually connect the gas supply up.

Anyone know if there should be gasket sealant on the fibre gasket that closes off the inside of the cast burner?
Cheers.

The Recipe:
Rye Stout mkII

Fermentables:
Maris Otter 3000g 66.9%
Flaked Barley 500g 11.2%
Roasted Barley 280g 6.3%
Caramalt 250g 5.6%
Crystal Rye Malt 250g 5.6%
German Roasted Rye Malt 200g 4.5%

Hops:
Liberty @ 60 mins- 50g (FWH)
Liberty @ 15 mins- 50g

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.014
Alcohol Content: 3.6% ABV
Total Liquor: 32.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 40 EBU
Colour: 160 EBC

Malt inspection by cat:
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Bits of the new kitchen where i decided not to brew:
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Preparing the liquor, Hot water straight from mains pressure feed:
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Pre-heating the Mashtun, on the new shiny cooker:
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I was aiming for 66c:
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Moved into the garage and bought some plumbing fittings to hook up the new boiling ring to the mains gas:
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Trying to get the height right for the Heath-Robinson 3-teir:
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Sparge liquor going in:
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Just about to start first run-off:
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Liberty Hops:
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FWH’s warming up:
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15min hops with chiller already in, protafloc went in just before the chiller:
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Chiller water running to outside grate, I hooked up the chiller to the cold feed with a couple of push fits and a length of plastic water pipe:
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Aiming for 1042, this looks pretty close:
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Kind of a deep brown, wort was tasting quite bitter, lots of flavor:
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Running off after cooling to 23c:
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Hops n trub:
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Fairly well aerated, though still gave it a bit of a thrash after the yeast (s-04) went in:
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Once I got over the Kitchen / gas fittings issue it was actually pretty smooth 🙂  Fingers crossed it can only get smoother from now on 🙂

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

I was itching to do an All Grain but I’m not really going to have time this weekend, so here’s a quicky Extract to test out some of my new ingredients 🙂
The smells coming from the Pan are rather nice, lovely roasty aroma, and the Liberty hops smell really nice, fresh and zesty. This brew is also serving as a bit of a user-upper so I can move on to more full mash recipes 🙂

Rye Stout with Liberty Hops

Fermentables:
Hopped DME Light – 500 g
Dried Malt Extract Pale – 450 g
Dextrose Monohydrate – 200 g
Caramalt – 150 g
Roasted Barley – 150 g
German Roasted Rye Malt – 100 g
Crystal Rye Malt – 80 g

Hops:
Liberty 25g @ 60 mins (FWH)
Liberty 25g @ 15 mins

Final Volume: 12 Litres
Original Gravity: 1.041
Final Gravity: 1.013
Alcohol Content: 3.6% ABV
Bitterness: 38 EBU (will be higher due to the bag of hopped DME)
Colour: 160 EBC

No pictures as its hot and this is meant to be a quicky brew! I’ll probably leave it to cool naturally overnight.

**Bottled 16/07/09, tasted pretty good**


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