Need advise on a 50/50 rye malt and wheat malt ipa?

[day_trippr]

I will absolutely do that but sadly I'm only gonna be with my old man for the brew and pitch.[...]

That's actually the part I'll be most interested in reading about...

Cheers! (And Vaya Con Dios! )

 

[hottpeper13]

No sparge ,was a full volume BIAB both times, but I now brew 10 gal MIAB and can sparge.

I see a new recipe in my future

 

[Wrathchild]

That's actually the part I'll be most interested in reading about...

Cheers! (And Vaya Con Dios! )

Well my friend heres the results so far. We decided to go 50/50 and it was 8lbs rye malt and 8lbs white wheat and 8oz rice hulls. The local homebrew dude said the rice hulls would be a necessity. We didn't go a glucane rest and mashed at 150 for an hour and ended at 147 degrees. As posted before, we had a bag of gloop that drained soooo slow. I got gloves and squeezed like hell and that actually went well. I ended with 7.5 gallons in the kettle. That being said, it was thick as hell and sweet. We had gravity readings all over the chart with the hydrometer and the refractometer. Calculators said we should be about 1.080 and ended at 1.070 post boil. The boil was the most interesting part. When the hot break occurred, we hit it with a spray bottle of cold water and it boiled over fast so I had to kill the heat. Once it settled down I fired it back up and within 30 seconds it was boiling over again and I had to kill the heat again. This was all before I added the 1.5 oz of whole fresh dry cones. After a half hour of boiling, I still had to keep stirring it to keep it from boiling over and thats the part o dont understand. We would let it boil and without stirring it, it would still boil over in a 16 gallon kettle. Ive never seen anything like it. We got down to just under 6 gallons in an hour with the heat backed off and air cut off to the burner as far as it could go without the flame going out and it was still boiling like a big dog. It wasn't my setup so I didn't know his burner was such a beast. My pops is heading to Alaska soon so he needed to bottle in about 8 days so the homebrew store recommended kviek and we pitched it at 95 degrees and fermented in the shed at 95 degrees. It was super hot in Southern Virginia Saturday. Pitched at 615pm and by 815pm the blowoff tube was going absolutely insane! I've never used kviek and I didnt know you can go as hot as 104 degrees. Its suppose to finish out in 2 days at that temp. Monday we had alot less action so we dry hopped it with 5.5 oz of cones in a steeping sock. When we cracked the lid the wort was just as thick as it could be. Ill compare it to a bowl of cream of wheat when the milk separates on top of the grains. Thick. It still tasted sweet but not good. He just texted me and said he has a bubble about every 30 seconds. I removed the blowoff tube Monday and put a 3 piece airlock in before I left cause the blowoff setup was gunked up and nasty. I dont hold alot of faith in this beer. I dont have a gravity reading post what I said earlier and im thinking it was higher then 1.070 but im going with that. Strange things I've never seen happened with this boil as I've never had a hot break last a half hour into boil. I think I did something wrong. There was one big boo boo. The plastic tip to one of the clamps fell off the clamp and we forgot to get it out before we boiled and when the break first occurred, I saw it so we had to fish it out. It had boiled for about 3 minutes and I dont know if that had any chemical effect. Thats as far as I am now

 

[Wrathchild]

In the case without a beta glucan rest, did you sparge? The gummy blob I described in my previous post held on to a lot of water, but thanks to 2 batch sparges, I barely missed my OG.

I'm never gonna do this much rye without the beta glucan rest as I believe this was the cause to my problems with the gummy smooch causing the boil overs. Well the "almost boil overs". First one did come over the sides a bit but it was mostly foam and I was quick on the draw to kill the heat. Alot of lessons learned here. Only cost $41 so its not terribly if its a loss

 

[Wrathchild]

I'm more wondering about why the boil kept boiling over? I got what I wanted out of the bag but the boil over was insane. It reminded me of making candy. When the sugar boils it gets thousands of small bubbles that rise real quick and I think thats what happened that made it thick. I should have rested at a low temp in the mash definitely and now I know. I dont know if ill try this again honestly. Oh who am I kidding of corse I will!!!

 

[Wrathchild]

I'm never gonna do this much rye without the beta glucan rest as I believe this was the cause to my problems with the gummy smooch causing the boil overs. Well the "almost boil overs". First one did come over the sides a bit but it was mostly foam and I was quick on the draw to kill the heat. Alot of lessons learned here. Only cost $41 so its not terribly if its a loss

It was a full volume biab so no sparge to say. Just alot of stirring and dunking the bag and trying to break more sugar out. I think this was another boo boo

 

[Wrathchild]

In the case without a beta glucan rest, did you sparge? The gummy blob I described in my previous post held on to a lot of water, but thanks to 2 batch sparges, I barely missed my OG.

Sorry I keep posting in the wrong spot. I didnt sparge. It was a full 8 gallons of water that I mashed Into and rested at 150. I just stirred and dunked the bag for what seemed like forever. I rolled the bag around a broom handle and hoisted it out and used 2 chairs to hold it above the kettle. I squeezed the hell out of it and got close to 7.5 gallons back Into the kettle. My volumes were almost spot on but the boil is the conundrum. Ive never boiled over a brew in a 16 gallon kettle much less have it happen for a half an hour Into the boil. I had the stirr and introduce oxygen Into the boil to keep it from boiling over. Weird. Maybe it was the plastic tip of the clamp that fell in but once we got it out it looked to be the same as before so I dont think it dissolved too much rubber into the wort I hope

 

[day_trippr]

Well that sure sounds like an "Adventure In Brewing" I'll be happy to miss for my entire life
I'm guessing enough gooey matter made it into the kettle that it kept promoting foam, and bubbles do tend to beget bubbles.
Cheers!

 

[Wrathchild]

Well that sure sounds like an "Adventure In Brewing" I'll be happy to miss for my entire life
I'm guessing enough gooey matter made it into the kettle that it kept promoting foam, and bubbles do tend to beget bubbles.
Cheers!

Ohhh come on man try it! Maybe you will nail it being the next big thing! Im gonna stick with mostly barley

 

[day_trippr]

lol!