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
--------------------------
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:
------------
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
----------------------------
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.
Showing posts with label rye. Show all posts
Showing posts with label rye. Show all posts
Wednesday, July 1, 2015
Wednesday, October 8, 2014
Rye Porter Review
Someday I ought to brew a 5-gallon batch exactly as it appears on the recipe. This porter is a scaled version of the one from Brewing Classic Styles but also with some grain substitutions. I guess one never knows how the altered recipes compare to JZ's award-winning recipes, although of course every brewer has a slightly different system and technique, so even with unaltered recipes your mileage may vary. In any case, let's see how this one turned out.
Appearance: Dark brown with tan head. Not completely opaque but pretty close. The head lasts.
Aroma: Pretty subdued by I get some roasty and chocolate notes. Coffee-like aroma, with no hop character. The aroma becomes more bready and grainy as the beer warms to proper serving temperature.
Taste: Stronger than the smell, again, roasty and chocolatey, and a little bit acrid. Sweetness is there but minimal. Bitterness is low. I think it should be a little bit sweeter.
Mouthfeel: The first thing I notice is that this beer seems to have a creamy texture without feeling heavy. It's kind of like Guiness in texture. Carbonation is on the low end of medium.
Overall: Pretty good, although I could do without the slight acrid note and I think it should be a little bit sweeter. My wife really like it. I may enter this into an upcoming competition.
Appearance: Dark brown with tan head. Not completely opaque but pretty close. The head lasts.
Aroma: Pretty subdued by I get some roasty and chocolate notes. Coffee-like aroma, with no hop character. The aroma becomes more bready and grainy as the beer warms to proper serving temperature.
Taste: Stronger than the smell, again, roasty and chocolatey, and a little bit acrid. Sweetness is there but minimal. Bitterness is low. I think it should be a little bit sweeter.
Mouthfeel: The first thing I notice is that this beer seems to have a creamy texture without feeling heavy. It's kind of like Guiness in texture. Carbonation is on the low end of medium.
Overall: Pretty good, although I could do without the slight acrid note and I think it should be a little bit sweeter. My wife really like it. I may enter this into an upcoming competition.
Thursday, September 12, 2013
Rye IPA #2
After a bit of a break from brewing in August, I'm back with thoughts of the Fall and good beers for that season. On my wife's suggestion, I decided to refine the Rye IPA I brewed a while ago, hoping to make improvements. For this one, it's basically the same recipe but 1) water adjustment as per the suggestions of some people at the home brew club and Gordon Strong's "Brewing Better Beer" and 2) substitution of hops because I didn't have free home-grown Cascade like I did last time.
Rye IPA #26.25# Briess 2-Row
2.25# Rye Malt
4oz C20
4oz C40
.875 oz Warrior, 13.7%, 60 min
1/3 oz Cascade, Centenial, Chinook, 7.7%, 9.8%, 15.6%, 5min
1/3 oz Cascade, Centenial, Chinook, 7.7%, 9.8%, 15.6%, 1min
1/3 oz Cascade, Centenial, 7.7%, 9.8%, dry, 7 days
1 1/3 Chinook, 15.6% dry, 7 days
Water: Brookline, MA (soft) with the following added to the brewing water:
1/2 tsp Calcium Chloride
1 tsp Gypsum
Mash at 150F for 80 minutes.
Brewed on 9/8/13
Hit my mash temp pretty much spot on after the mash had been going for 15minutes. I like the speed with which my new Bayou Classic SP-10 burner heats up my water.
Got slightly more than 4 gallons pre-boil.
The boil went OK except that the propane tank ran dry at around 20 minutes left, so I had to finish the boil on the stove. Sucks.
Cooled to 110F using the IC and stirring, then squeezed out the liquid from the hop bag into the beer and placed in 67F ambient water to finish cooling.Pitched a few hours later when the wort was at 72F and placed the 5 gallon better bottle in a bin of 67F water.
Post-boil OG was 1.054, a bit low.
9/12, 5pm
After 4 days of moderately active fermentation, high krausen seems to have passed. The fermenter is bubbling very slowly but some yeast remains on top of the beer. I moved the carboy out of the water bath.
9/23/13Racked into a 3 gal Better Bottle and added the dry hops. It is a pain to get the leaf hops into the narrow mouth of the Better Bottle. I think from now on I will use pellet hops for dry hopping.
10/1/13
Bottled, going for 2.2 vol of CO2. Got 26 bottles. The leaf hops caused all sorts of clogging in the bottling spigot and bottling wand. The bottling did not go smoothly at all as a result, and I had to reach into the beer with sanitized kitchen gloves to clean out the clog. I would not be surprised if the beer gets infected or oxidized because of all this. Next time, I'll try to use only pellet hops for dry-hopping. The hydrometer sample was reading 1.010, as expected a little too low.
Tuesday, March 19, 2013
Rye IPA #1 Tasting
I've been working on my hoppy beers to get them more assertively bitter and with a stronger hop aroma. For this one I added rye to the mix, because, well, why not? And I've been wanting to do something with rye for a while. Happily the results have been good.
Appearance: Light copper in color with a thick white head that lasts and that makes a nice lacing as I sip the beer. Moderate chill haze.
Aroma: Fruity Cascade hops dominate the nose. The aroma was definitely stronger when I first sampled this beer last week, but I still get a nice hoppy nose. Grapefruit like, not much of that pungent piney quality that some IPAs have. Maybe a slight breadiness. The aroma gets stronger as the beer warms a little.
Taste: Bitter, but more balanced than my previous IPA. A malty, slightly spicy quality at first, and then a moderate bitterness. Slight grainy sweetness. Fairly balanced between the bitterness, hops and malt qualities., I would say.
Mouthfeel: Moderate body and carbonation. Aftertaste is moderately bitter with a decent bit of sweetness.
Overall: A moderately aromatic IPA with a fruity nose and a taste well balanced between bitterness, rye like spiciness, and slightly malty or bread like sweetness. I like it quite a bit. At 55 IBUs and about a 1:1 ratio of BU:GU, tt's less assertively bitter than my previous IPA, but I think due to the late hopping and dry hopping it has a better aroma. The rye comes through only slightly in my view, adding a bit of complexity to the nose and taste, but does not dominate. Next time perhaps I would only up the IBUs slightly and dry hop with more of the piney hops for a more complex nose.
Appearance: Light copper in color with a thick white head that lasts and that makes a nice lacing as I sip the beer. Moderate chill haze.
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| Objects in the picture may appear darker than they really are. |
Taste: Bitter, but more balanced than my previous IPA. A malty, slightly spicy quality at first, and then a moderate bitterness. Slight grainy sweetness. Fairly balanced between the bitterness, hops and malt qualities., I would say.
Mouthfeel: Moderate body and carbonation. Aftertaste is moderately bitter with a decent bit of sweetness.
Overall: A moderately aromatic IPA with a fruity nose and a taste well balanced between bitterness, rye like spiciness, and slightly malty or bread like sweetness. I like it quite a bit. At 55 IBUs and about a 1:1 ratio of BU:GU, tt's less assertively bitter than my previous IPA, but I think due to the late hopping and dry hopping it has a better aroma. The rye comes through only slightly in my view, adding a bit of complexity to the nose and taste, but does not dominate. Next time perhaps I would only up the IBUs slightly and dry hop with more of the piney hops for a more complex nose.
Friday, February 15, 2013
Rye IPA #1 Brewday
One of the benefits of being in the local homebrew club is apparently that some people come in with stuff to give away. Of course everyone shares their homebrew, but in the last two meetings I've attended, a couple of people walked in with big bags of ingredients or small pieces of equipment that they didn't need. I was fortunate enough to have been given 3oz of Warrior pellet hops and 3oz of homegrown Cascade hops from the 2010 harvest. Both sets of hops were in unopened vacum-sealed bags and apparently had been stored in a freezer, so they should be in a decent state of freshness.
I've been wanting to do something with rye to see what it adds to a beer. For this beer, I plan to use some of the Warrior hops for bittering, along with a late hop addition of Cascade, Chinook and Centenial for flavor and aroma, as well as a dry-hop with those varieties. I hope to get a firmly bitter IPA with a nice rye backbone and strong hop aroma. I read from several sources that the Cascade - Chinook - Centenial combo is a classic one for American IPAs. The grain bill is based off the previous IPA I brewed, with Rye substituted for some of the 2-Row, and with a small amount of CaraRed for head retention and I hope a reddish hue.
Rye IPA #1
3.25 gallons
6.25# American 2-Row
2# Rye Malt
4oz Crystal 20L
4oz Crystal 40L
2oz CaraRed
Mash at 150F, 60 minute boil.
.875oz Warrior, 13.7% AA, 60min
1/3oz Chinnook, 11.9% AA, 5min
1/3oz Centenial, 8.7% AA, 5min
1/3oz Homegrown Cascade, (Estimated at 5%-6% AA), 5min
1/3oz Chinnook, 11.9% AA, 1min
1/3oz Centenial, 8.7% AA, 1min
1/3oz Homegrown Cascade, (Estimated at 5%-6% AA), 1min
1/3oz Chinnook, 11.9% AA, Dry, 7 days
1/3oz Centenial, 8.7% AA, Dry, 7 days
1 and 1/3oz Homegrown Cascade, (Estimated at 5%-6% AA), Dry, 7 days
US-05 Yeast, fermented 64F.
Expected FG/OG/IBUs/ABV: 1.067, 1.017, 67, 6.5%
Brewed 2/25/13
Made a starter the previous evening using recycled US-05 from a previous batch. It was slowly bubbling by 9am, so probably not yet at full krausen.
My mash temps were a little low. Drained off some wort, boiled for a minute and added back to raise the temp a couple of degrees.
Got 2 gallons of 1st runnings. Added about 2 gal of sparge water at 180F. The mash temp was 165F - perfect. Got a total pre-boil volume of 4.25gallons, a little above target but I will boil for an extra 15mins or so.
I used my hop bag for the first time. Basically a nylon mesh bag clipped to the side of the kettle with a giant paper clip. So far it seems to work well.
The wort is boiling quite vigorously. Woohoo!
Preboil OG was 1.050 at 4.25gallons. Low efficiency. Crap. But according to a couple of calculators if I hit the target volume of 3.25 gallons I will get an OG of 1.064, which is about right, though I added 2oz of DME to compensate.
My immersion ooler worked really well today because of the cold weather. The cooling water temp was in the 30s and there was some ice in the recirculation pool. Still, my IC doesn't cool the wort uniformly - the center of the pot was at 80F when the sides near the cooler were at 60F.
Removed the hop-bag and squeezed it out, resulting in about another 1/4 gallon into the pot. Transferred and aerated using a siphon spray aerator (as usual) when the wort was about 65F. Pitched most of the starter, which by now was actively fermenting.
Placed fermenting bucket in bin of 65F water in the basement. The stick-on thermometer read 61F. Got about 3.25 gallons in the fermenter.
Overall a fast brew day due to the low temps outside and the quick cooling.
But I realized I forgot to add Irish Moss. D'Oh!
2/18/13
The beer got off to a slow start with fermenting, and didn't seem to cause a lot of bubbling in the airlock. Still there seems to be a lot of krausen creeping up the side of the fermentor. I think the less than vigorous fermentation is due to the relatively cool pitching temperature and ambient air temps. Currently the fermentor is in 64F ambient air temps. Perhaps I will move it to a warmer place tomorrow for it to finish out fermenting.
2/22/13
Dry hopped today as per the schedule. The beer inside was still bubbly on the surface and not clear, so at least some fermentation is going on. I will move the fermenter to a warmer spot in a couple of days just to make sure fermentation is complete.
3/3/13
Bottled today, aiming for 2.25 volumes of CO2. Got 32x12oz bottles of 1.014 FG beer. So the beer has attenuated enough. Squeezed the hop bag (wearing sanitized kitchen gloves) to get all the beer absorbed by the hops.
I've been wanting to do something with rye to see what it adds to a beer. For this beer, I plan to use some of the Warrior hops for bittering, along with a late hop addition of Cascade, Chinook and Centenial for flavor and aroma, as well as a dry-hop with those varieties. I hope to get a firmly bitter IPA with a nice rye backbone and strong hop aroma. I read from several sources that the Cascade - Chinook - Centenial combo is a classic one for American IPAs. The grain bill is based off the previous IPA I brewed, with Rye substituted for some of the 2-Row, and with a small amount of CaraRed for head retention and I hope a reddish hue.
Rye IPA #13.25 gallons
6.25# American 2-Row
2# Rye Malt
4oz Crystal 20L
4oz Crystal 40L
2oz CaraRed
Mash at 150F, 60 minute boil.
.875oz Warrior, 13.7% AA, 60min1/3oz Chinnook, 11.9% AA, 5min
1/3oz Centenial, 8.7% AA, 5min
1/3oz Homegrown Cascade, (Estimated at 5%-6% AA), 5min
1/3oz Chinnook, 11.9% AA, 1min
1/3oz Centenial, 8.7% AA, 1min
1/3oz Homegrown Cascade, (Estimated at 5%-6% AA), 1min
1/3oz Chinnook, 11.9% AA, Dry, 7 days
1/3oz Centenial, 8.7% AA, Dry, 7 days
1 and 1/3oz Homegrown Cascade, (Estimated at 5%-6% AA), Dry, 7 days
US-05 Yeast, fermented 64F.
Expected FG/OG/IBUs/ABV: 1.067, 1.017, 67, 6.5%
Brewed 2/25/13
Made a starter the previous evening using recycled US-05 from a previous batch. It was slowly bubbling by 9am, so probably not yet at full krausen.
My mash temps were a little low. Drained off some wort, boiled for a minute and added back to raise the temp a couple of degrees.
Got 2 gallons of 1st runnings. Added about 2 gal of sparge water at 180F. The mash temp was 165F - perfect. Got a total pre-boil volume of 4.25gallons, a little above target but I will boil for an extra 15mins or so.
I used my hop bag for the first time. Basically a nylon mesh bag clipped to the side of the kettle with a giant paper clip. So far it seems to work well.
The wort is boiling quite vigorously. Woohoo!
Preboil OG was 1.050 at 4.25gallons. Low efficiency. Crap. But according to a couple of calculators if I hit the target volume of 3.25 gallons I will get an OG of 1.064, which is about right, though I added 2oz of DME to compensate.
My immersion ooler worked really well today because of the cold weather. The cooling water temp was in the 30s and there was some ice in the recirculation pool. Still, my IC doesn't cool the wort uniformly - the center of the pot was at 80F when the sides near the cooler were at 60F.
Removed the hop-bag and squeezed it out, resulting in about another 1/4 gallon into the pot. Transferred and aerated using a siphon spray aerator (as usual) when the wort was about 65F. Pitched most of the starter, which by now was actively fermenting.
Placed fermenting bucket in bin of 65F water in the basement. The stick-on thermometer read 61F. Got about 3.25 gallons in the fermenter.
Overall a fast brew day due to the low temps outside and the quick cooling.
But I realized I forgot to add Irish Moss. D'Oh!
2/18/13
The beer got off to a slow start with fermenting, and didn't seem to cause a lot of bubbling in the airlock. Still there seems to be a lot of krausen creeping up the side of the fermentor. I think the less than vigorous fermentation is due to the relatively cool pitching temperature and ambient air temps. Currently the fermentor is in 64F ambient air temps. Perhaps I will move it to a warmer place tomorrow for it to finish out fermenting.
2/22/13
Dry hopped today as per the schedule. The beer inside was still bubbly on the surface and not clear, so at least some fermentation is going on. I will move the fermenter to a warmer spot in a couple of days just to make sure fermentation is complete.
3/3/13
Bottled today, aiming for 2.25 volumes of CO2. Got 32x12oz bottles of 1.014 FG beer. So the beer has attenuated enough. Squeezed the hop bag (wearing sanitized kitchen gloves) to get all the beer absorbed by the hops.
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