- Recipe Type
- All Grain
- Yeast
- Safale US-05
- Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.083
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 90
- IBU
- 86
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 7 @ 65°F
- Secondary Fermentation (# of Days & Temp)
- 21 @ 65°F
- Tasting Notes
- Slightly citrus, spicy flavor with good bitter background
Grains:
9 lb Pale Malt (I used Pearl)
5 lb Rye Malt
1 lb Munich Malt
1 lb Rice Hulls (to offset Rye)
6 oz Crystal 20°L
6 oz Crystal 40°L
6 oz Crystal 120°L
Mashed 18 qt at ~150°F, 45 min
Sparged w/ ~4.5 gal
Boil Volume ~6.5 gal
Equal amounts of Bravo (14.5%AA) and CTZ (15.4%AA) throughout:
0.25 oz (each) @ 90
0.25 oz (each) @ 45
0.5 oz (each) @ 20
Irish Moss @ 15
1 lb Sugar (sucrose) @ 15
0.5 oz (each) @ 10
0.75 oz (each) @ 0
0.75 oz (each) dry hopped for 21 days
I also added 1 oz medium toast oak chips in about 1 oz scotch during dry hopping, but I don't feel that the oak comes through enough.
It's turned out to be a heck of a beer. It's quite bitter, not as dark as expected, and has a good flavor that's a bit more muted in the citrus department (from Cascade, etc.) There's a bit of a spice from the rye, but that's more of a background note (that I could be imagining).
Carbonated 12 psi @ 45°F (~2.2 vol)
The hard part will be getting the right amount of carbonation in bottles... it's great in the glass, but I'm planning on sending this to a contest in August: http://www.bluesnbrews.com/homebrew.html
(Gravities, above, calculated from 20 & 11°P -- which also gives me 8.3 %ABV)
I love the beer... & it kicks me in the ass... but I'd welcome any comments!!
9 lb Pale Malt (I used Pearl)
5 lb Rye Malt
1 lb Munich Malt
1 lb Rice Hulls (to offset Rye)
6 oz Crystal 20°L
6 oz Crystal 40°L
6 oz Crystal 120°L
Mashed 18 qt at ~150°F, 45 min
Sparged w/ ~4.5 gal
Boil Volume ~6.5 gal
Equal amounts of Bravo (14.5%AA) and CTZ (15.4%AA) throughout:
0.25 oz (each) @ 90
0.25 oz (each) @ 45
0.5 oz (each) @ 20
Irish Moss @ 15
1 lb Sugar (sucrose) @ 15
0.5 oz (each) @ 10
0.75 oz (each) @ 0
0.75 oz (each) dry hopped for 21 days
I also added 1 oz medium toast oak chips in about 1 oz scotch during dry hopping, but I don't feel that the oak comes through enough.
It's turned out to be a heck of a beer. It's quite bitter, not as dark as expected, and has a good flavor that's a bit more muted in the citrus department (from Cascade, etc.) There's a bit of a spice from the rye, but that's more of a background note (that I could be imagining).
Carbonated 12 psi @ 45°F (~2.2 vol)
The hard part will be getting the right amount of carbonation in bottles... it's great in the glass, but I'm planning on sending this to a contest in August: http://www.bluesnbrews.com/homebrew.html
(Gravities, above, calculated from 20 & 11°P -- which also gives me 8.3 %ABV)
I love the beer... & it kicks me in the ass... but I'd welcome any comments!!
