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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Belgian Pale Ale Nov 3, 2013
Gout Stout (2013) Oct 5, 2013
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