777

[Evets]

Hey guys,
I'm about to do the 777 and I remember Richbrewer saying his came out very cloudy. I was wondering if perhaps, the flaked rye would benefit from a protein rest. Any thoughts?

 

[RichBrewer]

I've heard other folks say that there versions came out quite clear. When I kegged mine yesterday it wasn't as cloudy as I thought. I would defer to the experts on the protein rest but I have a feeling it isn't needed.
By the way, I used malted rye in mine because my LHBS didn't have flaked.

 

[Yooper]

I used flaked rye (and Irish Moss as usual) and mine came out beautifully clear. I wouldn't think you need a protein rest.

 

[Evets]

Thanks guys. I went ahead and did a rest at about 130 with just the rye and then raised it to 153 before adding it to the mash. I figured it couldn't hurt.

 

[cpbergie]

Anyone drinking this yet? How did it come out?

 

[Drunkensatyr]

WONDERFUL!!!!!!! As for cloudy, Irish moss @ 15 and a week at 38 degrees in the Secondary, mine is crystal clear.

 

[Rhoobarb]

Yes, mine turned out great! I'm already down to the last 6-7 22oz. bottles. I'm trying to horde those for an upcoming tasting some of us local HBT'ers are having the 14th. I used malted rye and did no protien rest. It was pretty clear, too. I also used Irish moss. I plan to brew it again within before summer is through.

 

[Evan!]

someone please link me to the recipe. I'm curious now.

 

[Rhoobarb]

someone please link me to the recipe. I'm curious now.

Here ya go!

 

[Evan!]

Sweet, thanks.

 

[chillHayze]

Mine is cloudy and too sweet (1.017 FG). I only mashed at 154 degrees, single step w/ mash out. I used WLP009 instead of 007 and fermented at 63 deg for 2 weeks, then secondary for 2 weeks, then kegged and chilled to 34, tank carb, and serve.

 

[Rhoobarb]

Mine is cloudy and too sweet (1.017 FG). I only mashed at 154 degrees, single step w/ mash out. I used WLP009 instead of 007 and fermented at 63 deg for 2 weeks, then secondary for 2 weeks, then kegged and chilled to 34, tank carb, and serve.

I can't remember OTTOMH what I mashed at. I'd have to look over my notes, but it may have been in the 155oF range. I'm betting the yeast is your culprit.

IMHO, the WLP007 is ideal for this recipe. In fact, I like it so much that it is now what I use in most of my pale ales, IPAs and my Irish stout. Compare the two and you may see what I'm getting at.

 

[Yooper]

I mashed at 147 and it's pretty dry! Also, I used Nottingham dry yeast, which really attenuated. It's good, but dry. When I make it again, I'll mash at 153, I think. Mine finished at 1.006!