LOSTCABIN Brew Notes
Smoky Rye Porter
10/26/2003
Recipe
Grains: 26 lb two row pale malt

1 lb malted rye

1/2 lb 120 L crystal malt

1/2 lb 40 L crystal   (was 1lb 120 on recipy)

1 lb Chocolate Malt

1/2 lb Black Patten

1/2 lb Flaked barley

3.5 lb German Smokeb Malt   (Normally 2 lbs peat smoked malt currently not available)

2 cups rice hulls
Hopping: 6 oz Cascade HOPS  (60 mins boil)
6 oz Hallertau ( finish )

extras: 3 tsp gypsum in mash H2O

3 tsp irish moss (30 mins boil)
Starter Solution:
 1 1/3 cup H2O and 2/3 cup of DME, start boil for 5 min, cool to 28 deg C, pitch 1 slant yeast incubate at 28 deg C

Yeast:
  WLP004 Irish Ale Yeast ( White Labs pitchable)
Brewers' notes:  Target Gravity  1.052

Brewers:    Chris and Per
time comments
10:04
 Starter started hot plate in HI, brewery wash in progress
10:15
 Starter Boil, hot plate down to 4 (should have been 5)
10:20
 Hot plate off, bar remove, cover with aluminum foil
10:45
 done rinse and assebly fill to 11 gal with about 45 degree h2o flame on to full
11:22
 temp at 50 Start dough in
time Tin / comment Tout / comment
11:31  *
 48
45 dough in complete
11:40  
 47      
 45 flame to 1/4 "
11:49

Pitch yeast into starter solution incubator at # 1.5
11:55
 50
 48
12:04
Turned down the temp on incubator, to 1/2.  Temp was 37 deg C
12:05  *
 51
 48,      Flame to 5/8
12:15
 54
 51
12:28
 59
 55
12:54
 67
 62
1:02
 69
 64 Flame to 1/2
1:11  * 69
 65
1:42
 69
 65
2:04
 70
 66
2:19
 70
 66 flame to 3/4
2:22
 71
 67 flame to full
2:33
 76
 70, Hot Water Heater set to 68deg C, over shot to 79 deg C
2:36
 76
 71 back flow throgh pump, sparge on.
2:48
 68
 done sparge Flame on
15:01  *
 BOIL
 add 2 oz cascade at 6.9% Alpha, 4 oz cascade at 5.8% Alpha
15:30
add irish moss and 1/2 gal sparge run off
16:07
 Heat Off
 Add 6oz Hallertau 4.0% Alpha.    Steam out.
16:16
 90
 Wort  Chiller On

84
 45
16:37
 32
 31, added 1 gal cold H2 0, all stop, ready for rack to fermentation. Rack on!
16:48
all stop
 backflow thru wort chiller to 7 gal
16:51
 Rack on
16:58
 Racking complete
 Start washup.
18:02
 pitch yeast
 cleanup done, dropped 2 QT cold break (with foam)
Finish notes:
O.G.   1.046
Good malty sweetnetss, might be too much hop....  Not so much smoke,  more burnt...

Frementation Notes:
at 8 am on 10/27 gas evolution at approx 1 sec.  room temp 68F, fermentation temp 78F by 6 pm fermentation temp off scale, gas evolution 3-4 per sec.

Racking Notes: 11/3
1/2 Gal spooge dropped.
S.G 1.019

Keging Notes: 11/15
F.G.  1.017
30 lb CO2 for 30 seconds of agitation

Tasters Notes: