St Patrick's Day is not that far away. So here's the red ale, with a bit of a tweak. I'm hoping that the rose will come through but not be overpowering. If it works, I'd like to add rose hips to the recipe, too, since they contribute a bit of color as well as a citrusy tartness. The extra time to sit in the keg should help the rose mellow a bit and blend with the caramel and honey in this.
Batch #54
Irish Rose Ale
--11.75lbs 2-row RAHR
--4oz Honey Malt
--6oz Crystal 40L
--6oz Crystal 120L
--4oz Carafa II (30m mash)
--4oz rose water (15m)
--1/2 tsp gypsum (infusion water)
--2oz Cascade 7.5%AA (60min)
--Whirlfloc (15min)
--WLP007 Dry English Ale Yeast, 1L starter
OG: 1.065
FG: 1.015
ABV: 6.5%
IBU: ~40
Mash in all grains except carafa at 154F in ~17qts water. Stir in carafa after 30m. Batch sparge with ~17qts hot water for mash out to 168F. I collected 6.75gal wort.
Sunday, January 31, 2010
Wednesday, January 27, 2010
Hello, my name is Dr. Greenthumb
Preordered a hop rhizome. I don't know what I'm going to do with it. Other than brew an IPA with a whole lot of chinook at the end of summer.
Monday, January 18, 2010
Rye!
Update 3/11 - SG 1.017. Kegged with 1.75oz table sugar.
Update 3/1 - SG 1.020.
Update 2/14 - SG 1.024 and has been for a few days. Racked to secondary and fermentation jump started with WLP001 (1L starter, crashed, decanted, repitched into a second 1L starter to proof).
--
One of my goals for this sack o' grain was to make a barleywine that doesn't suck. Then I got to thinking. Wouldn't a ryewine be kind of fun? Turns out I'm not the only one who thought so. I've heard of recipes ranging from 20-50% rye. I went for a solid 24% rye with 8% wheat. Shouldn't be overwhelmingly spicy, but I expect it will have enough potency to balance the caramel and honey flavors from the specialty grains. This recipe maxes out my mash tun. Rumor has it there's a fantastic oatwine out there that includes a hefty 60% oat malt bill.
Batch #53
Ryewine
--15lbs 2-row RAHR
--6lb Rye Malt
--2lb White Wheat Malt
--12oz Crystal 60L
--8oz Crystal 75-80L
--6oz Honey Malt
--4oz Crystal 40L
--2oz Crystal 120L
--4oz Rice Hulls
--1/2 tsp gypsum (infusion water)
--2oz Magnum 14.4%AA (60min)
--1oz Mt Hood 5.2%AA (30min)
--1oz Mt Hood 5.2%AA (15min)
--1oz Mt Hood 5.2%AA (5min)
--1oz Mt Hood 5.2%AA (1min)
--Whirlfloc (15min)
--1/4 tsp fermaid k (15m)
--WLP002 English Ale Yeast, 1.5C slurry from stout
OG: 1.100
FG: 1.017
ABV: 10.9%
IBU: ~75
Mash in with 29 qts water to 146F. This gives a decent water/grain ratio of about 1.15, and fills my 10gal cooler mashtun almost to the brim. The low mash temp is to make sure that I don't end up with a finished product that's cloyingly sweet. Bonus: 146F is within the range of protease activity, so the rye gets a decent treatment. Nice big thermal mass, the temp stays the same for a solid 90m mash (no wind either...too wet outside, so I was in the kitchen). Fly sparge with 10qts water at 170F. Ideally, more sparge water is needed, so my efficiency suffered some (59%), but I was running into the limits of my kettle, and with the crystal malts, I didn't want to boil too long. 60m boil, hops as noted. Cool to ~60F, pitch yeast, ferment in low 60s (don't want too much of the esters from the yeast...just a hint). I may have to add more yeast later, say after a week or so rack and pitch active WLP001 or something else hungry. That way I don't stress the english yeast too much and don't have to worry about sitting on trub and dead yeast while the ferment completes.
Update 3/1 - SG 1.020.
Update 2/14 - SG 1.024 and has been for a few days. Racked to secondary and fermentation jump started with WLP001 (1L starter, crashed, decanted, repitched into a second 1L starter to proof).
--
One of my goals for this sack o' grain was to make a barleywine that doesn't suck. Then I got to thinking. Wouldn't a ryewine be kind of fun? Turns out I'm not the only one who thought so. I've heard of recipes ranging from 20-50% rye. I went for a solid 24% rye with 8% wheat. Shouldn't be overwhelmingly spicy, but I expect it will have enough potency to balance the caramel and honey flavors from the specialty grains. This recipe maxes out my mash tun. Rumor has it there's a fantastic oatwine out there that includes a hefty 60% oat malt bill.
Batch #53
Ryewine
--15lbs 2-row RAHR
--6lb Rye Malt
--2lb White Wheat Malt
--12oz Crystal 60L
--8oz Crystal 75-80L
--6oz Honey Malt
--4oz Crystal 40L
--2oz Crystal 120L
--4oz Rice Hulls
--1/2 tsp gypsum (infusion water)
--2oz Magnum 14.4%AA (60min)
--1oz Mt Hood 5.2%AA (30min)
--1oz Mt Hood 5.2%AA (15min)
--1oz Mt Hood 5.2%AA (5min)
--1oz Mt Hood 5.2%AA (1min)
--Whirlfloc (15min)
--1/4 tsp fermaid k (15m)
--WLP002 English Ale Yeast, 1.5C slurry from stout
OG: 1.100
FG: 1.017
ABV: 10.9%
IBU: ~75
Mash in with 29 qts water to 146F. This gives a decent water/grain ratio of about 1.15, and fills my 10gal cooler mashtun almost to the brim. The low mash temp is to make sure that I don't end up with a finished product that's cloyingly sweet. Bonus: 146F is within the range of protease activity, so the rye gets a decent treatment. Nice big thermal mass, the temp stays the same for a solid 90m mash (no wind either...too wet outside, so I was in the kitchen). Fly sparge with 10qts water at 170F. Ideally, more sparge water is needed, so my efficiency suffered some (59%), but I was running into the limits of my kettle, and with the crystal malts, I didn't want to boil too long. 60m boil, hops as noted. Cool to ~60F, pitch yeast, ferment in low 60s (don't want too much of the esters from the yeast...just a hint). I may have to add more yeast later, say after a week or so rack and pitch active WLP001 or something else hungry. That way I don't stress the english yeast too much and don't have to worry about sitting on trub and dead yeast while the ferment completes.
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