Beer Notes Batch 7: Ry's PA Small Batch Rye IPA
(here's a two hearted ale clone recipe, the inspiration
for the hop schedule and malt-forward flavor,
from Bell's: http://imgur.com/r/Homebrewing/bfITU9X)
Safale US-05 American Ale yeast
4 oz Carmel 40
8 oz rye malt (3.7L)
8 oz pale 2 row malt (golden promise )
2 lbs light DME (Briess)
0.2 oz Centennial (45 min) (Used Hop Union, 9.4% alpha, 3.8% beta)
0.2 oz Centennial (30 min)
0.6 oz Centennial (Dry hop, after 1 week of fermentation)
4/29/2015 10:35pm Boiled 700mL double filtered water with 1/2C munton's
light DME and a pinch of wyeast yeast nutrient for
20 minutes to make a starter wort.
11:09pm Temp of wort down to 80F, pitched yeast and put starter
on top of fridge, where the temperature should be around
75F.
11:29pm Its a little weird pitching that much dry yeast into
a tiny yeast starter flask, as most of the yeast is still
sitting in a pile on top of the flask. Hopefully the lower
levels will rehydrate and the upper levels will follow.
4/30/2015 6:58am The starter is bubbling away, there is a thick layer of
foam at the top and the airlock is moving occasionally.
Temp is 72F.
5:42pm Lots of krausen (about 1/2") and lots of airlock activity
8:17pm heated 2 qt double filtered water to 154F, put grains in
a muslin bag, added to water, put tun into cooler
9:19pm began to sparge with 1 gal of 170F water. Extract came out
*way* too dark, used too much carmel 40L. Gravity measured
1.034.
9:35pm Stirred in 1 lb Briess pilsen DME
9:38pm Boil begins
9:52pm added about 0.2oz Centennial
10:07pm added about 0.2oz Centennial and 1 lb briess golden light
(4.0L) DME. Wort is starting to smell a little hoppy, but
still less than most beers I've made.
10:38pm finished boil
10:43pm wort down to 130F
10:47pm wort down to 100F
10:48pm temp at 90F
10:56pm started oxygenating
10:59pm stopped, too much foam
11:06 pitched yeast, about 1/4 of starter. Temp at 78F. OG measured
at 1.118! Oops, I totally screwed up. Wort tastes nice and
bitter despite having way too much malt. Should be interesting.
in starter.
5/01/2015 6:58am fermentation is active, some bubbling through blow off tube
and lots of activity in fermenter, but no foam coming through
blow off tube. Temp 68F
5:15pm fermentation a bit more active, bubbling is more regular but
still no foam coming through blow off tube. Temp 66F
10:07pm fermentation more active still, bubbles coming about once a
second. Temp down to 65F
05/02/2015 6:36am fermentation even more vigorous, temp at 66F. Lots of yeast
moving up and down inside the fermenter.
11:45pm Replaced blow off tube with an airlock; a little foam moved
through the blow off tube, but not much. I wonder if I limited
the foaming by removing so much of it with my thief (turkey baster)
as I oxygenated the wort. There was a layer of what looked like
yeast about 1/3 of the way up from the bottom in the fermenter.
That has settled down to the last about 1" of the fermenter,
like a "normal" yeast cake. This yeast seems to stay in suspension
more than the other yeasts I've used. The beer is a nice tawney
color, lighter than the wort started when I put it in the fermenter.
I think it will end up amber, not pale like a proper IPA. Fermenter
is still 66F and there is still a tremendous amount of activity
up and down the fermenter. Airlock bubbles every 4 seconds.
As I cleaned the blow off tube, I noticed a nice tropical scent
like pineapple and a bit of hoppy bitterness, very different
from the other beers I've brewed.
05/03/2015 8:13am Fermenter at 65F. Airlock has slowed to 5s between bubbles,
but there is still a lot of motion inside the fermenter
6:48pm Fermenter still at 65F. Airlock has slowed to 7s between bubbles
and there seems to be a little less activity in the fermenter.
9:32pm Airlock still moving 7s between bubbles. Fermenter giving off
a pleasantly sweet but not too fruity aroma.
05/04/2015 7:45am Airlock moving 7s between bubbles, temp up to 66F (ambient temp
up to 64F)
7:54pm Airlock 9s, temp at 64F. Fermentation has slowed, but still some
motion in fermenter. 1/2" sediment on the bottom of fermenter, color
is a light caramel.
05/05/2015 7:41am 11s between bubbles, temp at 65F
11:13pm 14s between bubbles, temp at 66F (ambient at 65F.) Still some visible
activity in fermenter, but mostly seems to be yeast falling down
05/06/2015 7:41am 16s between bubbles, temp 66F
5:43pm 17s between bubbles, temp 66F
10:58pm 19s between bubbles, temp 65F, fermentation slowing greatly
05/07/2015 6:31am 21s between bubbles, temp 65F same as ambient
5:07pm 24s between bubbles, temp 66F, same as ambient
11:04pm 30s between bubbles
05/08/2015 7:32am 34s between bubbles
05/09/2015 6:48am 44s between bubbles. Action in fermenter has ceased, beer is starting
to clear. Beer is up to 68F
9:38am added about 0.6oz Centennial (dry hop)
05/10/2015 7:36pm No noticeable airlock activity. Beer has cleared a lot since even yesterday,
and the yeast layer is probably twice what it was yesterday, at least
1". The beer is even darker than before, probably too dark for the style.
Temp down to 66F (same as ambient)
05/17/2015 1:56pm Began cold crash. Temp 68F, put in cold water bath (in cooler) with 1
frozen 2 L bottle.
8:30pm Temp down to 48F
10:40pm Temp 46F
05/18/2015 7:51am Temp 45F
8:45pm Temp 47F
05/22/2015 9:13pm Bottled today. Only got 8 bottles, probably because of the enormous amount
of yeasty trub. Final gravity 1.028 (!) (that's 11.8% ABV and 74% attenuation)
Aroma is perfectly floral (though Anna says grapefruit or other citrus.) Nice
hoppy bite, despite the very high final gravity; even though it is syrupy
sweet, the hops do cut through. Good but a bit too much. Will refine.
Color is a bit too dark browninsh red for the style, but it turned out very clear.
This is probably an "American-style Imperial Red Rye Ale" more than "Large American
Rye IPA"
06/11/2015 7:15am Put two in the fridge
06/12/2015 11:00pm Opened one, had a small "pfft" but no bubbles. Will wait at least 3 more weeks,
hopefully carbonation will happen. Hop profile was *perfect*, extra malt (and
corresponding alcohol) was wasted. Will use 6 oz centennial and shoot for a 1.09 OG
next time.
07/04/2015 4:00pm Whelp, the extra time didn't allow carbonation. I'm guessing that the yeast died due
to the exceptionally high alcohol content. What a disappointment. Hop flavors have faded.
(here's a two hearted ale clone recipe, the inspiration
for the hop schedule and malt-forward flavor,
from Bell's: http://imgur.com/r/Homebrewing/bfITU9X)
Safale US-05 American Ale yeast
4 oz Carmel 40
8 oz rye malt (3.7L)
8 oz pale 2 row malt (golden promise )
2 lbs light DME (Briess)
0.2 oz Centennial (45 min) (Used Hop Union, 9.4% alpha, 3.8% beta)
0.2 oz Centennial (30 min)
0.6 oz Centennial (Dry hop, after 1 week of fermentation)
4/29/2015 10:35pm Boiled 700mL double filtered water with 1/2C munton's
light DME and a pinch of wyeast yeast nutrient for
20 minutes to make a starter wort.
11:09pm Temp of wort down to 80F, pitched yeast and put starter
on top of fridge, where the temperature should be around
75F.
11:29pm Its a little weird pitching that much dry yeast into
a tiny yeast starter flask, as most of the yeast is still
sitting in a pile on top of the flask. Hopefully the lower
levels will rehydrate and the upper levels will follow.
4/30/2015 6:58am The starter is bubbling away, there is a thick layer of
foam at the top and the airlock is moving occasionally.
Temp is 72F.
5:42pm Lots of krausen (about 1/2") and lots of airlock activity
8:17pm heated 2 qt double filtered water to 154F, put grains in
a muslin bag, added to water, put tun into cooler
9:19pm began to sparge with 1 gal of 170F water. Extract came out
*way* too dark, used too much carmel 40L. Gravity measured
1.034.
9:35pm Stirred in 1 lb Briess pilsen DME
9:38pm Boil begins
9:52pm added about 0.2oz Centennial
10:07pm added about 0.2oz Centennial and 1 lb briess golden light
(4.0L) DME. Wort is starting to smell a little hoppy, but
still less than most beers I've made.
10:38pm finished boil
10:43pm wort down to 130F
10:47pm wort down to 100F
10:48pm temp at 90F
10:56pm started oxygenating
10:59pm stopped, too much foam
11:06 pitched yeast, about 1/4 of starter. Temp at 78F. OG measured
at 1.118! Oops, I totally screwed up. Wort tastes nice and
bitter despite having way too much malt. Should be interesting.
in starter.
5/01/2015 6:58am fermentation is active, some bubbling through blow off tube
and lots of activity in fermenter, but no foam coming through
blow off tube. Temp 68F
5:15pm fermentation a bit more active, bubbling is more regular but
still no foam coming through blow off tube. Temp 66F
10:07pm fermentation more active still, bubbles coming about once a
second. Temp down to 65F
05/02/2015 6:36am fermentation even more vigorous, temp at 66F. Lots of yeast
moving up and down inside the fermenter.
11:45pm Replaced blow off tube with an airlock; a little foam moved
through the blow off tube, but not much. I wonder if I limited
the foaming by removing so much of it with my thief (turkey baster)
as I oxygenated the wort. There was a layer of what looked like
yeast about 1/3 of the way up from the bottom in the fermenter.
That has settled down to the last about 1" of the fermenter,
like a "normal" yeast cake. This yeast seems to stay in suspension
more than the other yeasts I've used. The beer is a nice tawney
color, lighter than the wort started when I put it in the fermenter.
I think it will end up amber, not pale like a proper IPA. Fermenter
is still 66F and there is still a tremendous amount of activity
up and down the fermenter. Airlock bubbles every 4 seconds.
As I cleaned the blow off tube, I noticed a nice tropical scent
like pineapple and a bit of hoppy bitterness, very different
from the other beers I've brewed.
05/03/2015 8:13am Fermenter at 65F. Airlock has slowed to 5s between bubbles,
but there is still a lot of motion inside the fermenter
6:48pm Fermenter still at 65F. Airlock has slowed to 7s between bubbles
and there seems to be a little less activity in the fermenter.
9:32pm Airlock still moving 7s between bubbles. Fermenter giving off
a pleasantly sweet but not too fruity aroma.
05/04/2015 7:45am Airlock moving 7s between bubbles, temp up to 66F (ambient temp
up to 64F)
7:54pm Airlock 9s, temp at 64F. Fermentation has slowed, but still some
motion in fermenter. 1/2" sediment on the bottom of fermenter, color
is a light caramel.
05/05/2015 7:41am 11s between bubbles, temp at 65F
11:13pm 14s between bubbles, temp at 66F (ambient at 65F.) Still some visible
activity in fermenter, but mostly seems to be yeast falling down
05/06/2015 7:41am 16s between bubbles, temp 66F
5:43pm 17s between bubbles, temp 66F
10:58pm 19s between bubbles, temp 65F, fermentation slowing greatly
05/07/2015 6:31am 21s between bubbles, temp 65F same as ambient
5:07pm 24s between bubbles, temp 66F, same as ambient
11:04pm 30s between bubbles
05/08/2015 7:32am 34s between bubbles
05/09/2015 6:48am 44s between bubbles. Action in fermenter has ceased, beer is starting
to clear. Beer is up to 68F
9:38am added about 0.6oz Centennial (dry hop)
05/10/2015 7:36pm No noticeable airlock activity. Beer has cleared a lot since even yesterday,
and the yeast layer is probably twice what it was yesterday, at least
1". The beer is even darker than before, probably too dark for the style.
Temp down to 66F (same as ambient)
05/17/2015 1:56pm Began cold crash. Temp 68F, put in cold water bath (in cooler) with 1
frozen 2 L bottle.
8:30pm Temp down to 48F
10:40pm Temp 46F
05/18/2015 7:51am Temp 45F
8:45pm Temp 47F
05/22/2015 9:13pm Bottled today. Only got 8 bottles, probably because of the enormous amount
of yeasty trub. Final gravity 1.028 (!) (that's 11.8% ABV and 74% attenuation)
Aroma is perfectly floral (though Anna says grapefruit or other citrus.) Nice
hoppy bite, despite the very high final gravity; even though it is syrupy
sweet, the hops do cut through. Good but a bit too much. Will refine.
Color is a bit too dark browninsh red for the style, but it turned out very clear.
This is probably an "American-style Imperial Red Rye Ale" more than "Large American
Rye IPA"
06/11/2015 7:15am Put two in the fridge
06/12/2015 11:00pm Opened one, had a small "pfft" but no bubbles. Will wait at least 3 more weeks,
hopefully carbonation will happen. Hop profile was *perfect*, extra malt (and
corresponding alcohol) was wasted. Will use 6 oz centennial and shoot for a 1.09 OG
next time.
07/04/2015 4:00pm Whelp, the extra time didn't allow carbonation. I'm guessing that the yeast died due
to the exceptionally high alcohol content. What a disappointment. Hop flavors have faded.
