Mye Rye ale

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stevedasleeve

Well-Known Member
Joined
Nov 2, 2009
Messages
1,017
Reaction score
89
Location
Betelgeuse
Recipe Type
All Grain
Yeast
Safale S-04
Yeast Starter
nope
Batch Size (Gallons)
5.5
Original Gravity
1.055
Final Gravity
1.010
Boiling Time (Minutes)
60
IBU
44
Color
8.6
Primary Fermentation (# of Days & Temp)
13 days @ 66 f
Secondary Fermentation (# of Days & Temp)
7 days @ 68 f
Tasting Notes
Nice, slight rye spiciness, a touch sweet, big passion fruit hop aroma & taste
9 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 69.81 %
1 lbs 6.0 oz Munich 10L (Briess) (10.0 SRM) Grain 10.38 %
1 lbs 6.0 oz Rye Malt (Briess) (3.7 SRM) Grain 10.38 %
11.0 oz Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 5.19 %
9.0 oz Honey Malt (25.0 SRM) Grain 4.25 %

25.00 gm Magnum 10% [10.00 %] (60 min) - 35.9 IBU
20.00 gm Cascade 5.4% [5.40 %] (20 min) - 5.2 IBU
20.00 gm Cascade 5.4% [5.40 %] (10 min) - 3.1 IBU

1.00 tsp Irish Moss (Boil 15.0 min) Misc

28.00 gm Cascade 7.5 [7.50 %] (0 min) added after wort cooler started

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Mashed at 155 f , next time I will probably drop the temp to 153 to make it a tad dryer, though this is mighty good so I might not!

Fermented 13 days in primary, added 28 grams Simcoe & Amarillo in secondary for an additional 7 days
 
That should be: dry hopped with 28 g each of Simcoe and Amarillo for 7 days - in case it is not clear!
 
trying this one, I already milled the grain.

Stopped by the local shop, picked up some of the grains. I noticed black bugs crawling on my countertop. :mad:

I placed the grains for a few hours in the deep freezer. should kill them.

Maybe it will add a few more ABV, hehehe. :ban:
 

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