Brew Date: 02-22-2018
Malts:
1.4 lb. 2-Row Malt
6.0 oz. Rye Malt
2.0 oz. Munich 10L
2.0 oz. Honey Malt
2.0 oz. Aromatic
2.0 oz. Caramel 60L
2.0 oz. Flaked Oats
2.0 oz. Chocolate Rye
PPG
38 / 39.9
29 / 8.1
35 / 3.3
34 / 3.3
36 / 3.4
34 / 3.2
32 / 3.0
31 / 2.9
DP
140
105
40
50
20
0
0
0
Deg L
2
4
10
25
19
60
1
239
Bill%
55.7
14.9
4.9
4.9
4.9
4.9
4.9
4.9
Adjuncts: 5g toasted Caraway Seeds (fry till aromatic, vodka tincture, make brew day, refrigerate, add to secondary)
Calc OG: 1.067 BE: 75% DP: 98 SRM: 21 IBUs: 42 TGW: 2.5 lbs.
Yeast: Nottingham
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 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) = 1.070
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 2 weeks. Rack to secondary. Add Caraway/Vodka tincture. Allow 1 more week.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.014 ABV = (1.070 - 1.014) x 131.25 = 7.3%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Excellent rye porter.