Rye Beer.

An adaptation of the Rye Beer recipe found on page 189 of Greg Hughes "Home Brew Beer" otherwise know as "The Bible".

The grains are weighed out waiting to be crushed,the original recipe called for pale malt but i used pilsner malt instead,i expect i will also dispense with the wyeast 2565 and use Mangrove Jacks M84 Bohemian Lager Yeast instead.



BeerSmith 2 Recipe Printout - www.beersmith.com
Recipe: Rye Beer Mk.1
Brewer: Greg Power/"The Bible".
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications

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Boil Size: 30.21 l
Post Boil Volume: 24.71 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.046 SG
Estimated Color: 9.9 EBC
Estimated IBU: 28.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.4 %
Boil Time: 60 Minutes

Ingredients:

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Amt Name Type # %/IBU
3.00 kg Rye Malt (9.3 EBC) Grain 1 54.5 %
2.50 kg Pilsner (2 Row) UK (2.0 EBC) Grain 2 45.5 %
18.00 g Chinook [13.00 %] - Boil 60.0 min Hop 3 28.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
50.00 g Amarillo [5.00 %] - Boil 0.0 min Hop 5 0.0 IBUs
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 Yeast 6 -
25.00 g Amarillo [5.00 %] - Dry Hop 7.0 Days Hop 7 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.50 kg

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Name Description Step Temperat Step Time
Mash In Add 14.84 l of water at 70.4 C 64.4 C 75 min

Sparge: Batch sparge with 2 steps (6.02l, 15.36l) of 75.6 C water
Notes:

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Created with BeerSmith 2 - www.beersmith.com

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O.G. : 1053.

F.G. : 1010.

ABV. : 5.7% abv.

IBU : 29.6 ibu.

From memory this is my first time using Amarillo hops and to say they have blown me away would be understating it. I have been trying to remember what Irish beer this home brew reminded me of and i finally clicked today,to me IMHO very close to the beer linked below and rather appropriate too as i have relations in that area.

dungarvanbrewingcompany.com/mahon-falls-rye-pale-ale/

Rye Beer Mk 3.
American Wheat or Rye Beer
Type: All Grain Date: 23 Jul 2016
Batch Size (fermenter): 25.00 l Brewer: Greg Power.
Boil Size: 31.58 l Asst Brewer:
Boil Time: 60 min Equipment: Peco Boiler.
End of Boil Volume 27.08 l Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 23.00 l Est Mash Efficiency 78.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients Amt Name Type # %/IBU
3.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 1 50.0 %
2.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 2 41.7 %
0.50 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 3 8.3 %
20.00 g Falconer's Flight 7C's Blend [8.00 %] - Boil 60.0 min Hop 4 17.0 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
30.00 g Falconer's Flight 7C's Blend [8.00 %] - Steep/Whirlpool 20.0 min Hop 6 7.7 IBUs
1.0 pkg Munuch (Lallemand #- ) [50.28 ml] Yeast 7 -
50.00 g Falconer's Flight 7C's Blend [8.00 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs


Beer Profile

Est Original Gravity: 1.049 SG Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 5.2 %
Bitterness: 24.8 IBUs Calories: 465.4 kcal/l
Est Color: 18.8 EBC
Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6.00 kg
Sparge Water: 13.43 l Grain Temperature: 22.2 C
Sparge Temperature: 75.0 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time
Mash In Add 16.15 l of water at 76.8 C 66.7 C 60 min
Mash Out Add 8.76 l of water at 96.3 C 75.6 C 10 min


Sparge Step: Fly sparge with 13.43 l water at 75.0 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 86.48 KPA Carbonation Used: Keg with 86.48 KPA
Keg/Bottling Temperature: 7.2 C Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 18.3 C
Notes

First Runnings Volume : 17.0lt.

First Runnings Gravity : 1054.

Second Runnings Volume : 15.7lt.

Second Runnings Gravity : 1036.

Pre Boil Volume : 32.7lt

Pre Boil Gravity : 1042.

Post Boil Volume(FV) : 26.25lt(sparged with 1.0lt too much).

Post Boil Gravity(FV) : 1050.

Pitched Danstar Munich Wheat Beer Yeast 20.00hrs 21/08/2016@ 22C.

Removed 0.5lt wort prior to pitching and grew starter for 2hrs pre pitching.

Soaked 50gr FF7Cs in sterilised jar of warm water 28/08/2016 10.00hrs,left in kitchen cupboard for 3 days and pitched into primary fv 31/08/2016,gently swirled fv to mix in hop tea.

Placed primary fv into kitchen fridge 02/09/2106 to crash chill after two ful days dry hopping.

Bottled 06/09/2016.

23.75lt into bottling bucket,lost 2.5lt to trub(23.75+2.5=26.25lt).

153.0gr Demerar Sugar dissolved in 500ml water and brought to boil in microwave before adding to bottling bucket and syphoning beer on top to mix thoroughly.

22.25lt total bottled,44 x 500ml Coopers PET Bottles(+250ml left over in spare bottle).

23.75lt - 22.25lt = 1.5lt bottling loss.

OG : 1050.

FG : 1004.

ABV : 6.1%abv + priming sugar = 6.5%abv.

44 x 500ml = 22.0lt @ 6.5%abv.
Created with BeerSmith

Gash wrote:

Everything go smoothly?

Besides the fact I sparged with a litre too much and ended up with an extra litre into Fv I still managed to hit all my numbers. I used 75% brew house efficiency and it seems to be near spot on,next brew should confirm same.

Updated recipe above with dry hopping and bottling day data. I know i record a lot of little things but it's part of me trying to dial in my brewing process best i can atm.Cheers.

After a bit of conditioning this is showing no signs of improvement and i dare say i will be dumping all remaining bottles soon.I know where it went wrong and it was with the way i dry hopped which made it awfully grassy even now at time of typing this,also i dare say i introduced some oxidation as i can taste cardboard on each bottle i open.