BrewBlog: Rye Pale Ale
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: December 21, 2015
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
8.4/16.5
Bitterness (Calc): 40.6 IBU (Tinseth)
BU/GU: 0.99
Calories: 134 (12 ounces)
ABV: 4.3%
ABW: 3.3%
Batch No: 130
OG: 1.041
OG (Plato): 10.23° P
Target OG: 1.045
FG: 1.009
FG (Plato): 2.31° P
Target FG: 1.011
Real Extract: 3.74° P
App. Atten.: 77.5%
Real Atten.: 63.5%
General Information
Method: All Grain

12/21/2015 - Filled the kettle to the top of the top rivet.  Boil aborted soon after starting to take Drew to the clinic.  Full boil time restarted 3 hours later.  Boil proceeded as normal, though not vigorous enough.  The result is 5.5 gallons into the primary.

12/22/2015 - Fermentation started in less than 20 hours.  Proceeding at 66F.

12/24/2015 - Krausen completely collapsed.  I'll wait a few days to transfer in order to accommodate the Gout Stout.

12/28/2015 - Transferred to secondary for clarification.

1/11/2016 - Kegged.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 12 gr
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Infuse with 11 quarts at 169F to rest at 154F for one hour (1.29). 

Infuse with 9 quarts at 193F to mash out (2.35).

Lauter with 12 quarts at 170F to collect 7 gallons.

Tasting Reviews
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
OtisBottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
DubbelPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary