Yesterday the eye of hurricane Ike passed 85 kilometers westward of my house in Bryan, TX. It caused no damage to speak of here. Our neighbors lost a tree, but after Adrienne and I helped him cut it down we waited out the storm with some spicy barley soup and laptops. We did not lose power or water like Galveston and wish a speedy recovery to them.
Today was brew-day. I had a crisp rye ale lined up from Austin Homebrew Supply and a starter of Wyeast 1968 ready to go. AHS advertised this recipe being similar to Real Ale’s Full Moon Pale Rye, which I like. Bear Republic makes a great rye IPA and I would like to explore brewing with rye malt.
Had a few friends over to help share some (commercial) beer. The brew went by in a typical way. My efficiency is often quite low (50% today) so I topped off the recipe with a kilogram of dry malt extract. I got about 45 liters out of it which indicates that I sparge too much. OG was 12.8% brix with 41-ish IBUs. The recipe:
- 7.75 kg Pale malt
- 2.0 kg Rye Malt
- 1.0 kg Light Dry Malt Extract
- 0.5 kg Munich Malt
- 110 g 5.3% AA Mt Hood (60 mins)
- 55 g 1.5 % AA (!) Hallertauer (5 mins)
Wyeast 1968 London ESB Ale yeast.
Mashed 2.5 liters of water per kg at 65° C for 60 minutes. Sparged with 37 liters water to collect 51 liters of sweet wort. Measured the gravity to be 7.8% Brix.
I boiled for 30 minutes before adding the Mt Hood trying to get my volume down and gravity up. The wort has a nice sweetness to it, but I do not taste much rye. Chilling the wort is still a problem as I can only get down to about 32° C. When I put together a stand for my equipment I will make space for a pre-chiller. However, the brew is now fermenting in the duck-in cooler I made.