Brew Date: 05-24-2018
Malts:
1.5 lb. Maris Otter Malt
0.75 lb. Rye Malt
2.0 oz. Caramel 120L
2.0 oz. Chocolate Rye
1.0 oz. Rice Hulls
PPG
38 / 42.8
29 / 16.3
33 / 3.1
31 / 2.9
0 / 0
DP
140
105
0
0
0
Deg L
4
4
120
239
0
Bill%
60.0
30.0
5.0
5.0
0
Adjuncts: None
Calc OG: 1.065 BE: 75% DP: 115 SRM: 23 IBUs: 41 TGW: 2.5 lbs.
Hops:
Amount
4.0g
4.0g
3.0g
Time
60
30
20
%Alpha Acid
9.9
6.2
9.9
Calc IBUs
21
10
10
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 4g Centennial, boil for 30 min. Add 4g Northern Brewer, boil for 10 min. Add 3g Centennial and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.066
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 3 weeks.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.012 ABV = (1.066 - 1.012) x 131.25 = 7.1%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Good rye stout, subtle rye spiciness.