I just racked my first batch of BCB Rye IPA to the secondary Wednesday. Differences were that I primaried for 3 weeks (because we were out of town) and then did a secondary, mostly because I wanted to get it off that trub and I've got better things to do than bottle right now. I haven't the facilities to "crash cool," but that shouldn't matter, because the beer is pretty much crystal clear now (I used Whirlfloc), and I bottle.
Otherwise, I followed Ed Wort's recipe religiously.....whether brewing, cooking, or baking, I always follow someone else's recipe to the letter the first time, then I start introducing my own variations.
Let you know in about six weeks how this turned out......Ed Wort's recipe follows:
Bee Cave Brewery Rye IPA
Recipe Type: All Grain
Yeast Starter: Hydrated Dry
Batch Size (Gallons): 5.5
Original Gravity: 1.064
Final Gravity: 1.010
Boiling Time (Minutes): 90
Color: SRM 9
Primary Fermentation (# of Days & Temp): 10 days at 62-65 degrees
Additional Fermentation: Crash cool to 39 degrees for 3 days then keg
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Spicy, malty, & very tasty!
This is a tasty, yet big beer at 7.2% abv. The flaked barley gives it incredible head retention and a cascading effect like a nitrogen pour.
10# 2 Row Pils
12 oz. Crystal 60L
8 oz. Flaked Barley
1 oz. Tettnanger FWH 4.4% (First Wort Hopped)
1 oz. Chinook 60 min 12%
0.5 oz. Chinook 30 min 12%
0.5 oz. Chinook 5 min 12%
Mashed in at 154 degrees for 70 minutes. Ran off 7 gallons and boiled for 90 minutes.
“Malt does more than Milton can / To justify God’s ways to man”
-A. E. Housman (1859–1936). A Shropshire Lad , 1896.