ChrispyBites
Active Member
My first RyePA. Having some trouble locking down the hop profile. Going for a mid-level IBU built on spicy hops to compliment (but not take away from) the characteristics of the rye. Also... any suggestions on yeast? (Anything but SafAle 05---gotten super tired of that.)
Grain Bill
10lbs Maris Otter
2 lbs Rye
1.5 lbs Crystal Rye
0.5 lb rice hulls
2-step mash with protein rest for the rye. So, if I'm calculating right, 4.25 gallons to 120-125 degrees and hang for 30 minutes, then up to saccharification at 150-152 for 45 minutes. Mash out at 168 over 10 minutes. I haven't done a step mash since starting all grain, so any tips you guys have would be awesome.
Batch sparge at 168 degrees with another 4-4.25 gallons. Looking for a 5.5 gallon total boil volume.
Hops
1.5 oz. Mosaic (~12.5%) @ 60 minutes
0.5 Cluster (~7%) @ 30 minutes
3x 0.5 Crystal (~3.5%) @ 20, 15, 10
No dry hopping, don't do secondary.
Yeast
I dunno. A Hefe? WLP 1056? WLP 351? Not really sure what to do with this.
Thought about adding some seeds of paradise or some peppercorns in the last ten minutes, just to up the spicy ante.
Thoughts?
Grain Bill
10lbs Maris Otter
2 lbs Rye
1.5 lbs Crystal Rye
0.5 lb rice hulls
2-step mash with protein rest for the rye. So, if I'm calculating right, 4.25 gallons to 120-125 degrees and hang for 30 minutes, then up to saccharification at 150-152 for 45 minutes. Mash out at 168 over 10 minutes. I haven't done a step mash since starting all grain, so any tips you guys have would be awesome.
Batch sparge at 168 degrees with another 4-4.25 gallons. Looking for a 5.5 gallon total boil volume.
Hops
1.5 oz. Mosaic (~12.5%) @ 60 minutes
0.5 Cluster (~7%) @ 30 minutes
3x 0.5 Crystal (~3.5%) @ 20, 15, 10
No dry hopping, don't do secondary.
Yeast
I dunno. A Hefe? WLP 1056? WLP 351? Not really sure what to do with this.
Thought about adding some seeds of paradise or some peppercorns in the last ten minutes, just to up the spicy ante.
Thoughts?