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- Sep 26, 2014
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Session Hoppy Red Rye
Recipe Type: All Grain
Yeast: WY1968
Yeast Starter: 0.75 liter
Batch Size (Gallons): 5
Original Gravity: 1.043
Final Gravity: 1.014
Tot Efficiency: 73.00%
IBU: 25
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 9
Target ABV is 3.8%
40.0 % (3 lbs 4.0 oz) RedX (BestMälz) (15.2 SRM)
30.0 % (2 lbs 7.0 oz) Munich I (Weyermann) (7.1 SRM)
10.0 % (13.00 oz) Victory Malt (25.0 SRM)
10.0 % (13.00 oz) Rye, Flaked (2.0 SRM)
5.0 % (6.50 oz) Caramel Rye (Weyermann) (35.0 SRM)
5.0 % (6.50 oz) Crystal, Medium (Simpsons) (55.0 SRM)
1.00 oz Citra [12.00 %] - Steep/Whirlpool 15.0 min - 12.3 IBUs (197F - 180F)
1.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min - 12.5 IBUs (195F - 180F)
1.00 oz Citra [0.00 %] - Steep/Whirlpool 15.0 min - 0.0 IBUs (180F - 165F)
1.00 oz Mosaic (HBC 369) [0.00 %] - Steep/Whirlpool 15.0 min - 0.0 IBUs (180F - 165F)
1 pkg London ESB Ale (Wyeast Labs #1968)
Dry Hop 1
2.00 oz Citra [12.00 %] - Dry Hop 5.0 Days
2.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days
Dry Hop 2
2.00 oz Citra [12.00 %] - Dry Hop 5.0 Days
2.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days
Mash Temp: 154F for 60m, decoction mashout at 168F
Ferment at 65F, raise to 72F after 4 days
This is a nice session beer that can go from grain to glass in 14 days if kegged. This was the first beer I brewed without boil hops - all the additions were done during whirlpool.
I stagger my whirlpool additions in an attempt to preserve the more volatile components. I consider my first whirlpool addition to be for "bittering" since I add it at flameout and hold above 180F for about 15 mins. Once it hits 180F I add another round of whirlpool hops and let that slowly drop to 165F before turning on the chiller. Most of the bitterness should come from the flameout addition which is why I have the 2nd whirlpool additions listed as contributing 0 IBU.
I dry hopped in 2 batches - first dry hop is on day 4 of fermentation, left for 5 days, then transferred to a keg with more hops.
This beer has lots of hop flavor with a mellow, smooth bitterness from the whirlpool, and a strong malt + rye character. Good body for the ABV which I'm guessing is from the WY1968's higher FG and the flaked rye.
Recipe Type: All Grain
Yeast: WY1968
Yeast Starter: 0.75 liter
Batch Size (Gallons): 5
Original Gravity: 1.043
Final Gravity: 1.014
Tot Efficiency: 73.00%
IBU: 25
Boiling Time (Minutes): 60
Color: 13 SRM
Primary Fermentation (# of Days & Temp): 9
Target ABV is 3.8%
40.0 % (3 lbs 4.0 oz) RedX (BestMälz) (15.2 SRM)
30.0 % (2 lbs 7.0 oz) Munich I (Weyermann) (7.1 SRM)
10.0 % (13.00 oz) Victory Malt (25.0 SRM)
10.0 % (13.00 oz) Rye, Flaked (2.0 SRM)
5.0 % (6.50 oz) Caramel Rye (Weyermann) (35.0 SRM)
5.0 % (6.50 oz) Crystal, Medium (Simpsons) (55.0 SRM)
1.00 oz Citra [12.00 %] - Steep/Whirlpool 15.0 min - 12.3 IBUs (197F - 180F)
1.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min - 12.5 IBUs (195F - 180F)
1.00 oz Citra [0.00 %] - Steep/Whirlpool 15.0 min - 0.0 IBUs (180F - 165F)
1.00 oz Mosaic (HBC 369) [0.00 %] - Steep/Whirlpool 15.0 min - 0.0 IBUs (180F - 165F)
1 pkg London ESB Ale (Wyeast Labs #1968)
Dry Hop 1
2.00 oz Citra [12.00 %] - Dry Hop 5.0 Days
2.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days
Dry Hop 2
2.00 oz Citra [12.00 %] - Dry Hop 5.0 Days
2.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days
Mash Temp: 154F for 60m, decoction mashout at 168F
Ferment at 65F, raise to 72F after 4 days
This is a nice session beer that can go from grain to glass in 14 days if kegged. This was the first beer I brewed without boil hops - all the additions were done during whirlpool.
I stagger my whirlpool additions in an attempt to preserve the more volatile components. I consider my first whirlpool addition to be for "bittering" since I add it at flameout and hold above 180F for about 15 mins. Once it hits 180F I add another round of whirlpool hops and let that slowly drop to 165F before turning on the chiller. Most of the bitterness should come from the flameout addition which is why I have the 2nd whirlpool additions listed as contributing 0 IBU.
I dry hopped in 2 batches - first dry hop is on day 4 of fermentation, left for 5 days, then transferred to a keg with more hops.
This beer has lots of hop flavor with a mellow, smooth bitterness from the whirlpool, and a strong malt + rye character. Good body for the ABV which I'm guessing is from the WY1968's higher FG and the flaked rye.
