LOSTCABIN Brew Notes
Two Flowers Rye
06/12/11
   
20 Gallon Recipe
Grains: 25 1/4 lb two row pale malt  toased 7lb on stovetop

7 1/4 lb Munich malt (still using up the german stuff)


4 lb flaked rye





Water for Dough-in:
13 Gal
Hopping: boil: 2 oz Chinook, 2 oz Centennial

finish: 1 oz Chinook, 1 oz Centennial

dry hop: 1 oz Chinook, 1 oz Centennial
extras: 3 tsp gypsum in mash H2O

3 tsp irish moss (30 mins boil)

3 cups rice hulls

Yeast:
donated by Marin Brewing, White labs 002 English Ale yeast

Starter Solution:
none used, donation was ~16 oz


Brewers' notes: Target Gravity

Brewers & Brewster: Tim, Per and Ang.

time comments
9:00
begin cleaning
10:00
weigh grains
10:15
toast grain
10:30
crack grains, brewery assembled, wort chiller empty
11:15
finished cracking grains, filling brew pot to 12 gallons
11:20
still filling, add 3 tsp gypsum
11:30
filling pot flame off, get ready to dough in - had to add one more gallon hot water at end of dough in
11:45
Done dough in, start recirculation
time Tin (°C)/ comment Tout (°C) / comment
11:50
47
48 flame on very low
12:00
47
47
12:10
48
48
12:20
49
49 flame to 1/2"
12:30
54
52
12:40
57
55 flame to 9/16"
12:50
62
59
12:55
65
61 flame to 3/8"
1:00
64
62 flame to 5/!6"
1:05
66
64 - begin 45 minute hold
1:15
68
65 - flame to 3/8"
1:25
66
66
1:30
power lost... stop flow from mash tun, scrounge for generator

1:35
generator on - restart 68
64 (hardly a glitch)
1:55
69
68 flame on full
2:10
begin sparging T >75C  (power back on at 2:05, remove generator connection)
final volume approx 22 gals
3:10
BOIL - add 2 oz Chinook 14.0 %alpha acid, 2 oz Centennial 10.5 %alpha acid

3:40
add 3 tsp of irish moss

4:05
add 1 oz Chinook 14.0 %alpha acid, 1 oz Centennial 10.5 %alpha acid for final 5

4:10
flame off cool down

4:30
fan off, start wort chiller recirc

4:35
74
53
4:40
54
44
4:55
31
28 start racking to fermenter
5:05
all stop on wort chiller and racking, backflow through wort chiller

5:08
restart racking after adding approximately 3 gals cool H2O
5:15
finished racking - start cleaning

6:10
brewery cleaned and rinsed. cip system drained

7:35
drop 1 qt trub and take sample for gravity reading

8:05
drop 1 qt trub - clearer in sight glass - pitch yeast approx 1pt of WLP 002 from Marin Brewing

Finish notes:   dirty blonde color. great grain nose and flavor. broad rye mouthfeel leads into a smooth bitter hop finish. expect the finish to become more pronounced with dry hopping.
O.G.   1.046
   
Fermentation Notes:
Date
Temperature
Evolution rate
6/13
77F
0.5 sec
6/14
75F
2.5 sec
6/15
71F
7 sec
6/19
66F
30 sec


Racking Notes: rack to secondary 6/19 added dry hops
S.G 1.014

Keging Notes:
F.G. 1.014

Tasters Notes: