LOSTCABIN Brew Notes
Light Rye Ale
11/08/09
 
15 Gallon Recipe
Grains: 16 lb two row pale malt

5 lb munich malt

6 lb rye

3 lb corn

3 lb wheat
Water for Dough-in:
12 Gal
Hopping: 3 oz Cascade (boil)

3 oz Cascade (finish)
extras: 2 tsp gypsum in mash H2O

3 tsp irish moss (30 mins boil)

3 cups rice hulls
Yeast:
Wyeast acitvator American Ale yeast - 3 packets
Starter Solution:
N/A

Brewers' notes: Target Gravity 1.050

Brewers: Per, Chris, Samantha and Tim

time comments
9:00
begin cleaning
10:40
weigh grains
11:10
crack grains, brewery assembled, wort chiller empty
11:20
finished cracking grains, filling brew pot to 13.5 gallons (accidental overfill)
11:25
still filling, add 3 tsp gypsum
11:30
filling pot flame on full, get ready to dough in
11:55
flame off, fill mash tun, start dough in, had to dump a little liquid
12:10
Done dough in, start recirculation
1:00
activate yeast packets ambient T=23
time Tin (°C)/ comment Tout (°C) / comment
12:11
46
44 flame to 1/2"
12:20
49
45
12:25
50
46 flame to 3/8"
12:30
50
47 flame to 1/4"
12:40
51
48 flame to 5/8"
12:50
55
49 (slow flow = slow rise)
1:00
58
51
1:05
59
52 flame to 3/4"
1:10
63
53
1:20
65
55 flow rate too low... all stop to stir
1:30
68
57 restart... gotta get haze in your beer somehow
1:56
69
61 flame to 3/8"
2:00
65
62 flame to back up again
2:05
69
62
2:30
67
63 - call start of 1 hour hold, apply in batches to get more effective heat transfer
2:35
68
66 - wiggle wire on thermocouple, presume start of hold to be at 2:00pm
3:00
66
65 - raise flame to 3/4" to get ready for sparge
3:15

68 - recirc off. heat water for sparge, two shots at 71, 73 C
3:25

done with sparge - flame on full
4:02

BOIL - add 3 oz Cascade whole hops at 7.2 alpha acid
4:32

add 3 tsp irish moss
4:55

add 3 oz Cascade whole hops at 7.2 alpha acid
5:02

flame off, close up, get ready to cool in wort chiller
5:10
83
42 - wort chiller with recover system running
5:15
65
50
5:20
51
41
5:25
40
35
5:30
32
29
5:35
29
26 - wort chiller off, recovery system full with approx 80 gallons
5:37

start racking
5:45

backflow through wort chiller, resume racking
5:50

done racking, start cleaning
7:35

drop 2Q trub, pitch yeast
Cleaning notes: significant burned buildup on the bottom of the brew pot.  Took a lot of scrubbig, scraping to remove the black junk.

Finish notes:
O.G. 1.054  tasting comments: hints of grain in the aroma. initial mouthfeel quite light (not thick and malty). rye and wheat present. quickly progress through to the bittering hop, which may be a touch high for a very light style. "I think it's going to be quaffable", Per

  
Fermentation Notes:


Racking Notes:
S.G

Keging Notes:
F.G.

Tasters Notes: