RYE PORTER!
3.5 gallon batch - 7.5 lbs. malt
4.0 gallon pre-boil
3.5 gallon post-boil and cooling
OG (post-boil) = 1.058
FG (at bottling) = 1.016
ABV = 5.49%
Grain:
63% pale ale malt - 4.75 lbs.
17% rye malt - 1.25 lbs.
6.7% chocolate malt - 0.50 lbs.
3.3% black patent - 0.25 lbs.
6.7% caramel 60 - 0.50 lbs.
3.3% Special B - 0.25 lbs.
Hops:
1/3 oz. Challenger hops at :60
2/3 oz. Cascade hops at :15
2/3 oz. Cascade hops at :5
Dry hop with 2/3 oz. Cascade hops (at transfer to secondary)
Yeast:
1 packet US-05
Water: 100% Tucson water, a bit more than 5-gallons, 2.5-gallons were used as strike water, and the rest was heated for the sparge.
I started with the optional protein rest at 122˚F for 20 minutes, then raised the mash temperature to 152˚F and held it there for 60 minutes before raising the temperature to 168˚F for mash out. I sparged with enough water at 168˚F to collect about 4.0 gallons of wort, brought that to a boil and boiled for 60 minutes, adding hops according to schedule above. I chilled the wort and transferred it to a clean, sanitized fermenter, pitching the yeast when the wort was at 70˚F or below. It fermented at 68˚F until complete.
This recipe is a combination of a couple of recipes and a suggested grain bill I found on homebrewtalk.com. I sampled the beer when transferring to the secondary fermenter, and dry-hopped because it tasted too sweet to me. The beer was well balanced and really good in my opinion, if a bit unremarkable. If I can recreate this recipe, I might try increasing the percentage of rye malt in the grain bill.
3.5 gallon batch - 7.5 lbs. malt
4.0 gallon pre-boil
3.5 gallon post-boil and cooling
OG (post-boil) = 1.058
FG (at bottling) = 1.016
ABV = 5.49%
Grain:
63% pale ale malt - 4.75 lbs.
17% rye malt - 1.25 lbs.
6.7% chocolate malt - 0.50 lbs.
3.3% black patent - 0.25 lbs.
6.7% caramel 60 - 0.50 lbs.
3.3% Special B - 0.25 lbs.
Hops:
1/3 oz. Challenger hops at :60
2/3 oz. Cascade hops at :15
2/3 oz. Cascade hops at :5
Dry hop with 2/3 oz. Cascade hops (at transfer to secondary)
Yeast:
1 packet US-05
Water: 100% Tucson water, a bit more than 5-gallons, 2.5-gallons were used as strike water, and the rest was heated for the sparge.
I started with the optional protein rest at 122˚F for 20 minutes, then raised the mash temperature to 152˚F and held it there for 60 minutes before raising the temperature to 168˚F for mash out. I sparged with enough water at 168˚F to collect about 4.0 gallons of wort, brought that to a boil and boiled for 60 minutes, adding hops according to schedule above. I chilled the wort and transferred it to a clean, sanitized fermenter, pitching the yeast when the wort was at 70˚F or below. It fermented at 68˚F until complete.
This recipe is a combination of a couple of recipes and a suggested grain bill I found on homebrewtalk.com. I sampled the beer when transferring to the secondary fermenter, and dry-hopped because it tasted too sweet to me. The beer was well balanced and really good in my opinion, if a bit unremarkable. If I can recreate this recipe, I might try increasing the percentage of rye malt in the grain bill.
