1LOSTCABIN Brew Notes
Santas Smoked Rye
10/22/11
   
20 Gallon Recipe
Grains:
34 lb two row pale malt  Note: used 35lb
.75 lb Flaked barley
1.5 lb Rye malt
2 lb 60L Note: we were making a porter, now a red....
1 lb Black Patten
1.5 lb 60 L crystal malt Note: Used 2lb
2 lb Peat smoked malt


Water for Dough-in:
 13 Gal
Hopping:
8 oz Cascade ( 4 oz 60 min boil, 2 oz 30 min boil, 2 oz 15 min boil) 9.1% A/A
3 oz Hallertau Finish 7.0 % A/A
1 oz Mt. Hood pellets, 7.1%  A/A
1 oz Cascade, 7.8% A/A


extras: 1 tbs gypsum in mash H2O

1 tbs irish moss (30 mins boil)

4 cups rice hulls (upped from 2 cups last time, terrible flow....)
Yeast:
 3 vials white labs British ale yeast WLP005
Starter Solution:
 N/A
Brewers' notes:
    Target Gravity 1.070

Brewers: Tim, Ang, Per
time comments
9:30
 begin cleaning

weigh grains

prep yeast

crack grains, brewery assembled, wort chiller empty

finished cracking grains, filling brew pot to 12 gallons
11:20
 still filling, add 3 tsp gypsum
11:28
 filling pot flame off, get ready to dough in
11:45
 Done dough in, start recirculation
time Tin (°C)/ comment Tout (°C) / comment
11:45
 WAY close to MAX vol...  WAY close..
 "well... keep your fingers crossed..."

45
 46
11:48
 45
 44, flame on simmer
12:00
 47
 47
12:15
 47
 47, flame to 5/8"
12:30
 54
 51
12:40
 56
 53
12:50
 61
 57
12:55
 65
 59
13:00
 66
 61, flame to 3/8"
13:10
 68
 63
13:15
 68
 65 - begin hold flame still around 3/8"
13:30
 68
 67
13:40
 67
 67
13:55
 68
 65
14:00
 68
 65 - flame to near full to rise to sparge
14:15
 78
 71 heat up water and sparge to approx 23 gallons
14:33
 done sparging
15:25
 BOIL - add 4 oz Cascade 9.1 % alpha acid
15:55
add 2 oz Cascade 9.1% alpha acid, add irish moss
16:10
add 2 oz Cascade 9.1% alpha acid
16:25
add 3 oz Hallertau 7.0%, 1 oz Cascade 7.8%, 1 oz Mt Hood 7.% alpha acid
16:50
 wort chiller on
 84in, 41 out
16:55
 68
 49
17:00
 49
 38
17:10
 35
 30
17:18
 start racking to fermenter (25 out)
17:30
 stop racking, backflow through wort chiller, prop brew pot
17:35
 done racking, foam just cresting out of fermenter blow off
18:15
 cip assembled, kegs washed
Finish notes: 
O.G. 1.050
   
Fermentation Notes: Strong initial fermentation, slowed after a couple of days
Date
 Temperature
 Evolution rate
10/25
 74 F
 2 sec
10/27
 68 F
 7 sec
10/30
 66 F
 stopped
11/2
 71F
 5 sec

Racking Notes: racked to secondary 10/30
S.G 1.024 - after racking, CO2 evolution started again

Keging Notes:
F.G. 1.020 kegged to top of top letters, good yield

Tasters Notes: Smoked flavor and rye present. Good mouthfeel. Plan to serve with N2