Home > Current BrewBlog > Trouser Rye
Trouser Rye
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| Brew Date: |
August 24, 2008 |
| Tap Date: |
October 07, 2008 |
| Yield: |
5 gallons |
| Calories: |
166 (12 ounces) |
| Conditioning: |
Bottles |
| ABV: |
5.6% |
| ABW: |
4.4% |
|
Bottling ABV: |
6.1% |
|
| Batch No: |
4011 |
| OG: |
1.051 |
| OG (Plato): |
12.62° P |
| Reading 1: |
1.012 (11 days) |
| Reading 2: |
1.009 (30 days) |
| FG: |
1.009 |
| FG (Plato): |
2.31° P |
| Real Extract: |
4.17° P |
| App. Atten.: |
81.7% |
| Real Atten.: |
67% |
| Status: |
Bottled |
|
| Method: |
Partial Mash |
| Cost: |
$45.00 |
| A standard Pale Ale recipe with the addition of flaked rye to give it a slightly more interesting flavor. This will be balanced with Willamette and Liberty hops for bittering and a generous addition of Cascade whole hops for aroma. |
There was quite a bit of yeast-based flavor in the brew, so I think this particular strain of yeast is done for. I might try to do multiple runs through a more pedigreed strain of yeast next time. The flavor after adding the French press hops is quite good. I think the strength of the hops is about what I want in a Pale Ale, but it would be a little weak for an IPA. |
| Extracts |
| 3.30 pounds |
LME - Extra Light |
37.5% of grist |
| 3.00 pounds |
DME - Extra Light |
34.1% of grist |
| 6.30 pounds |
Total Extract Weight |
71.6% of grist |
| Grains |
| 1.00 pounds |
|
11.4% of grist |
| 1.00 pounds |
|
11.4% of grist |
| 0.50 pounds |
|
5.7% of grist |
| 2.50 pounds |
Total Grain Weight |
28.4% of grist |
| Hops |
| 0.40 ounces |
|
1.8 AAUs |
| 0.70 ounces |
|
3.2 AAUs |
| 0.60 ounces |
|
4.4 AAUs |
| 1.00 ounces |
|
3.2 AAUs |
| 2.70 ounces |
Total Hop Weight |
12.6 AAUs |
| Yeast |
|
Muntons, originally Propagated yeast from Smashing Red and Leder&Overalls — Liquid |
| Mash Type: |
Decoction |
| Grain Amt. |
2.5 pounds |
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| Tun Temp. |
148° F |
| Sparge Amt. |
1 gallons |
| Sparge Temp. |
175° F |
| Equip. Adj.? |
True |
|
| Step |
Description |
Temp. |
Time |
| Cereal Mash |
All the rye and 1/2 pound of the Maris Otter |
155° F |
30 min. |
| Malt Mash |
The rest of the grains at protein rest |
129° F |
30 min. |
| Combined Mash |
Everything combined in one tun |
149° F |
45 min. |
|
- Minimash with an adjunct mash for all the grains.
- 75 minute boil.
- Primary fermentation done in a carboy.
- Transfer to secondary on top of the French Press Hops described below.
- Bottle beer with 5 oz by weight of priming sugar boiled with a pint of water.
|
French Press Hops - Boil one pint of water with 0.5 cups of DME for five minutes.
- Pour onto hops in french press.
- Let stand for fifteen minutes
- Strain into funnel into the carboy.
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| Primary: |
12 days @ 72° F |
| Secondary: |
18 days @ 74° F |
