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Original Gravity |
Final Gravity |
Alcohol By Volume |
Mash Efficiency |
Primary |
Secondary |
Keg |
1.068 |
1.013 |
7.2 % |
65 % |
14 days |
10 days |
18 days |
rewed on Sunday, July 24th, 2005
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I taught my partner how to brew during this session and she loved the smells of all the hops in this recipe, which is the most hops I've ever used before. A yeast starter was made on Tuesday, July 19, 2005 for the Wyeast American Ale II yeast with 550 mL of water, 3 oz of Light LME, and 1 tsp yeast nutrient. This is my first time using Wyeast and the highest gravity beer I've ever made. I came home Monday evening to find the airlock had blown off and replaced it with a blowoff tube. Luckily there wasn't much of a mess. Since my fermentation closet temperature is up to 75 F, I used the evaporative cooling technique with a cold water bath, wet t-shirt, and fan. Hopefully this will bring the fermenter temperature down to 70 F but I don't have a way to measure it.
Partial Mash 5.00 gal Batch Size 3.53 gal Boil Size
Amount |
Item |
Price |
6.00 lb |
Light Liquid Malt Extract (8 L) |
$9.00 |
2.50 lb |
Briess 2-row Pale Malt (2 L) |
$2.38 |
2.50 lb |
Briess Rye Malt (5 L) |
$3.63 |
1.25 lb |
Briess Caramel Malt (60 L) |
$1.44 |
0.50 lb |
Briess Cara-Pils/Dextrine (2 L) |
$0.57 |
0.50 lb |
Weyermann Wheat Malt (2 L) |
$0.63 |
1.50 oz |
Columbus Hops (14.80 %) at 60 min |
$1.28 |
1.50 oz |
Mt. Hood Hops (3.50 %) at 70 min
(First Wort Hop) |
$1.43 |
1.00 oz |
Mt. Hood Hops (3.50 %) at 30 min |
$0.95 |
1.00 oz |
Columbus Hops (14.80 %) at 10 days
(Dry Hop) |
$0.85 |
1.50 oz |
Mt. Hood Hops (3.50 %) at 0 min |
$1.43 |
1.00 tsp |
Burton Water Salts at 60.0 min |
$0.50 |
1.00 tsp |
Irish Moss at 30.0 min |
$0.10 |
1 pkgs |
Wyeast Labs American Ale II (1272) |
$5.75 |
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$29.92 |
Time |
Step |
12:00 PM |
Sanitized equipment |
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Heated 2.4 gal strike water to 172 F, preheated mash tun |
12:55 PM |
Doughed in at 167 F, mashed at 152 F for 60 min, 151 F for 30 min, 150 F for 0 min |
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Heated 2.25 gal sparge water to 180 F, preheated hot liquor tank |
1:55 PM |
Lautered 3.5 gal of wort, 1.030 @ 132 F = 1.044 SG, 65% Mash Efficiency |
3:15 PM |
Boiled, added hops on schedule |
4:20 PM |
Cooled to 68 F |
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Fermented for 14 days, 1.066 @ 78 F = 1.068 OG (Estimate: 1.074 OG) |
6:00 PM |
Cleaned equipment |
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acked to Secondary on Sunday, August 7th, 2005
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After two weeks in the primary fermenter the Rye Pale Ale was racked to secondary and dry hopped. This is my first time dry hopping and before racking I put the hop pellets in the secondary and siphoned the beer on top. I took a hydrometer reading at this point, which I don't normally do, because this is the first beer over 1.060 that I've made and I wanted to make sure it ferments completely (really I just wanted to taste it).
Measurements:
1.013 @ 75 F = 1.015 SG |
egged on Wednesday, August 17th, 2005
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After 10 days of being dry hopped in the secondary fermenter at 75 F the Rye Pale Ale was racked to a 5-gallon Cornelius keg. It's now in the kegerator being force carbonated at 40 F with 12 PSI. Can't wait until this one is ready, the hydrometer sample tasted really good.
Measurements:
1.011 @ 77 F = 1.013 FG
7.2% ABV |
asted on Sunday, September 4th, 2005
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This batch conditioned in the keg for a while because I was out of town, what a treat to come back to! Nice hop aroma and flavor from this beer and a strong alcohol finish. It's definiately the hoppiest beer I'ver ever made and I think I'll expirement more with IPA's. It's great to have this on tap with the completly different Oatmeal Stout. |
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