I've got my first brew going... here is the recipe I went with (trying to go for an imperial rye IPA sorta thing):
2lb Briess 2-row
.5lb Med. crystal (55L)
.5lb Rye malt
30 min steep at 160F
7lb Light DME
60 min boil
1oz Magnum at start of boil (the resultant boil-over and resulting incredibly hard cleanup has taught me to wait until after the break next time)...
1oz Centennial at 50min
.5oz Cascade at 55min
Burton Ale Yeast (White Labs WLP023)
Will be dry-hopping with .5oz of Cascade after I rack to secondary.
Now, my questions:
Thanks for any help!!
2lb Briess 2-row
.5lb Med. crystal (55L)
.5lb Rye malt
30 min steep at 160F
7lb Light DME
60 min boil
1oz Magnum at start of boil (the resultant boil-over and resulting incredibly hard cleanup has taught me to wait until after the break next time)...
1oz Centennial at 50min
.5oz Cascade at 55min
Burton Ale Yeast (White Labs WLP023)
Will be dry-hopping with .5oz of Cascade after I rack to secondary.
Now, my questions:
- I forgot to cool my brew-pot (started boil with about 2.5 gal of liquid, the boil-over and evaporation caused it to end at pretty much 2 gal on the button). I added the hot wort right to my ale pail and put the cool water in. Took a good 10 hours for it to get down to 75F. Will this be a major problem?
- My OG was 1.083. I cannot figure out how it's so high... I've done some looking into this and did some math with what I used, and that number seems waaaay to high. Is it?
- I'm brewing in a 1-bedroom apartment in Dallas. My wife is not really crazy about the whole thing (yeast allergy so she has no idea how awesome beer is). This means keeping the fermenter hidden away. I have it tucked into a corner. Even with the apartment kept at 72-73F, the temp strip on my fermenter is at 78F. Is this due to the heat generated by fermentation? Should I worry?
Thanks for any help!!