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Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Homebrew Update

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The fermentation of the Amber Ale we brewed last week seems to have progressed well, and we will be transferring it to kegs in the beginning of next week. Next week we will also try to rebrew the Black Rye IPA we brewed last December, which then resulted in utter failure. Because of the high protein content in the rye and the fact that we were using BIAB back then, a huge amount of trub and break material formed in the wort, causing a thick black burnt crust to form around the heating element. The beer tasted extremely burnt and ashy, and the batch had to be dumped. This time around I hope we succeed better by keeping the grain in a separate mash tun (as we’ve been doing the last 5 batches or so), allowing us to recirculate and clear up the wort, and by stirring regularly during heating and boiling, to prevent any protein material to settle on the element. We will hopefully have our new mash tun ready by then as well, so the ~8kg of grain should easily fit. The recipe has been tuned a little but is basically the same as last attempt:

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
20 L 90 min 60.2 IBUs 67.4 EBC 1.078 1.016 8.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Black IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 11.8 - 29.6 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Ale (2-row) 6.5 kg 80.45
Rye Malt 830 g 10.27
Carafa Special III (Weyermann) 250 g 3.09
Chocolate Rye (Weyermann) 250 g 3.09
Crystal Rye Malt (Thomas Fawcett) 250 g 3.09

Hops

Name Amount Time Use Form Alpha %
Herkules 18 g 90 min Boil Pellet 18
Amarillo 30 g 20 min Boil Pellet 9.6
Citra 30 g 20 min Boil Pellet 12.9
Amarillo 60 g 15 min Aroma Pellet 8.5
Citra 60 g 15 min Aroma Pellet 12
Amarillo 60 g 0 min Dry Hop Pellet 8.5
Citra 60 g 0 min Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
CaCl2 (33% solution) 9.10 g 60 min Mash Water Agent
CaSO4 5.80 g 60 min Mash Water Agent
MgSO4 1.50 g 60 min Mash Water Agent
NaCl 0.40 g 60 min Mash Water Agent
Yeast Nutrient 2.20 g 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 72% 18.33°C - 20°C

Mash

Step Temperature Time
Saccharification 64.4°C 90 min
Mash Out 75.56°C 10 min

One Comment

  1. Pingback: Suregork Loves Beer » Blog Archive » Homebrew: Black Rye IPA Brewday

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