|
Malt |
Weight |
Percentage |
|
Pale 2 Row |
50 # |
63.7 % |
|
Rye Malt |
15.5 # |
19.7 % |
|
Carared |
3.75 # |
4.8 % |
|
Carapils |
2.5 # |
3.2 % |
|
Crystal 80 |
2.0 # |
2.5 % |
|
Roasted Rye |
1.75 # |
2.2 % |
|
Crystal 120 |
1.5 # |
1.9% |
|
Aromatic |
1.5 # |
1.9% |
Single Infusion Mash for 1 hour at 153 degrees F. Recirculated and Mashed out at 168F
Boiled for 1 Hour.
|
Hop |
Amount |
Time |
|
Nugget – 13% |
1.0 oz |
60 min |
|
Columbus – 14% |
2.0 oz |
60 min |
|
Chinook – 13% |
4.0 oz |
60 min |
|
Palisade – 7.5% |
2.5 oz |
20 min |
|
Cascade – 5.5% |
5.5 oz |
20 min |
|
Cascade – 5.5% |
5.5 oz |
5 min |
Whirlfloc was added at 15 min.
smack pack of Wyeast, 1056
We overshot our intended OG of 1.077 a little, the measured OG was 1.083. Throughout the day, a small number of visitors stopped by, they enjoyed watching the all grain process, as well as a few party folks who brought brownies and beer. Our efficient team cleaned all the equipment and the clubhouse and we were completely out by 4:07PM. There were no major problems with this shop brew. The grain mill was a bit cantankerous but it accepted its lot in life and worked well once it was tweaked enough, we had our strike water waiting for us thanks to the automatic start up of the HLT, and we hit our mash temp so fast, it was like magic. Our shop boil kettle does take its sweet time to start that rolling boil, but once it gets going, things start hopping! We all had a fun time with great weather and a fantastic crew!