Funky Rye Brewday

This will be my second brew from American Sour Beers, though really this beer will be brett-funky, not sour exactly.

The book only has percentages for the grain bill, and I neglected to look at The Mad Fermentationist before formulating the recipe, so numbers are slightly off compared to the original, and there are a couple of ingredient substitutions. Finally I was really lazy this brew and didn't record the gravity, mash ph, etc... I hope the brett will have funkified this recipe around November or December for a nice winter time session ale.

Recipe: Funky Rye Session Ale
Style: Mild

Recipe Specifications
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Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal  
Bottling Volume: 4.85 gal
Estimated OG: 1.043 SG
Estimated Color: 20.5 SRM
Estimated IBU: 30.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 MinutesIngredients:
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Amt                   Name                                     Type          #        %/IBU       
5.25 gal              Boston, MA                               Water         1        -           
3 lbs 8.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         2        38.9 %      
3 lbs 8.0 oz          Pale Malt, Maris Otter (3.0 SRM)         Grain         3        38.9 %      
1 lbs                 Rye Malt (4.7 SRM)                       Grain         4        11.1 %      
8.0 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         5        5.6 %       
8.0 oz                Chocolate Malt (350.0 SRM)               Grain         6        5.6 %       

1.00 oz               Goldings, East Kent [5.70 %] - Boil 45.0 Hop           7        20.1 IBUs   
1.00 oz               Goldings, East Kent [5.70 %] - Boil 15.0 Hop           8        10.8 IBUs   
1.0 pkg               West Yorkshire Ale (Wyeast Labs #1469)   Yeast         9        -           
1.0 pkg               Brettanomyces Claussenii (White Labs #WL Yeast         10       -           

           
1.0 pkg               Brettanomyces Claussenii (1 tube into secondary fermenter)     


Mash Schedule: 154F, Batch Sparge, Mash Out

Total Grain Weight: 9 lbs
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 15.25 qt of water at 165.3 F                     154.0 F       60 min       
Mash Step               Add 7.20 qt of water at 202.6 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.34gal) of 168.0 F water

6/24/15: Made a 1.020 starter since the Yeast package was old and discounted at the LHBS.

6/26/15: Decanted fermented starter beer, and stepped up to a 1.040 starter.

6/29/15: Brewed. Brewing went well despite my laziness in failing to take notes, etc... Cooled to 100F and racked to fermenter. Approx. 5.5 gallons into fermenter.

Put in basement to cool to pitching temps. 30 seconds of Oxygen, pitched decanted starter at ~ 68F.

6/30/15:  Good krausen has formed.

7/1/15: Krausen is still good and active. Moved to 72F ambient air temps.

7/27/15: Racked to secondary, added a small bit of the Brett C starter I made for the Brett C saison.

8/14/15: After a few weeks of no visible activity, the Brett C had left some krausen gunk along the neck of the carboy. Some foam / pellicle on the surface of the beer too.