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