All Grain Yeast:
Wyeast 1008 German Ale Yeast Starter:
nope Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
5 Original Gravity:
1.062 Final Gravity:
33 Boiling Time (Minutes):
13 SRM Primary Fermentation (# of Days & Temp):
15 @ 64 Secondary Fermentation (# of Days & Temp):
none. Tasting Notes:
10# 2-row Breiss
1# German Crystal Rye
1# Crystal 50L
.5# Rice Hulls
1oz East Kent Goldings (60)min Boil
1.5oz Hallertau Hersbrucher (20)min Boil
Mashed at 1.25qt/lb
Strike water at 175 for dough in at 155. Had a 3 deg temp drop in 1 hour which I was not happy with. I didnt preheat my MLT for long enough I guess.
Sparged with one batch sparge of 3.75 gallons @ 180, no Mash out.
After Primary I cold crashed it for 2 days at 36. I think this could of benefited from a much longer lagering.
Bottled and carbonated a total of 4.5 Gallons after trub loss with 3.5oz Dextrose dissolved in 1 cup boiled water. For a carb level of 2.75 vol/L
This beer turned out very very nice. I stored at about 65 for 3 weeks before sampling and it is fully aged and doesnt taste green but I think the alcohol is almost a little hot still. Next time I brew this I will be cutting back to 8# 2-row. Also, next time I would increase the 20 min hop addition to a full 2oz instead of 1.5, the taste of the rye almost fully covers the hop flavor and it is almost non existent.
I know the lighting is kind of red but the beer is actually very red.