Brew Date: 11-02-2017
Malts:
1.0 lb. Traditional Dark DME
4.0 oz. Rye Malt
2.0 oz. 2-Row Malt
2.0 oz. Honey Malt
2.0 oz. Flaked Oats
2.0 oz. Aromatic
1.0 oz. Chocolate Rye
PPG
43 / 43.0
29 / 5.4
38 / 3.5
34 / 3.2
32 / 3.0
36 / 3.4
31 / 1.4
DP
0
105
140
50
0
20
0
Deg L
3
2
2
1
1
77
147
Bill%
71.4
8.8
4.4
4.4
4.4
4.4
2.2
Adjuncts: 5g toasted Caraway Seeds (grill till aromatic), make vodka tincture, then add after 1 week fermentation.
Calc OG: 1.063 BE: 75% DP: 84 SRM: 23 IBUs: 31 TGW: 2.5 lbs.
Yeast: Safale US-04
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Dark DME, and bring back to boil, stirring frequently. Add 3g Warrior, boil for 50 min. Add 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. After 1 week, add the caraway vodka tincture. Allow 1 more week.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.020 ABV = (1.066 - 1.020) x 131.25 = 6.0%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Very nice. Serve with a Reuben sandwich. Do again AG.