FineExampl's Strong Rye Bitter

[fineexampl]

Partial - FineExampl's Strong Rye Bitter

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Recipe Type: Partial Mash
Yeast: WLP002
Yeast Starter: 1000ml
Batch Size (Gallons): 5gal
Original Gravity: 1.080
Final Gravity: 1.020
IBU: 30.1
Boiling Time (Minutes): 60
Color: 12.5 SRM
Primary Fermentation (# of Days & Temp): 21 days at 70F
Secondary Fermentation (# of Days & Temp): 7 days at 70F
Tasting Notes: Spicy and bitter, dawg!




Amount Item Type % or IBU
0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.88 %
5.00 lb Pale Liquid Extract (8.0 SRM) Extract 48.78 %
1.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 12.20 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 9.76 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.76 %
1.00 lb Rye Malt (4.7 SRM) Grain 9.76 %
0.25 lb Oats, Flaked (1.0 SRM) Grain 2.44 %
0.25 lb Rye, Flaked (2.0 SRM) Grain 2.44 %
1.25 oz Goldings [4.50 %] (60 min) Hops 17.0 IBU
1.00 oz Goldings [4.50 %] (Dry Hop 3 days) Hops -
1.25 oz Goldings [4.50 %] (30 min) Hops 13.1 IBU
1.00 oz Goldings [4.50 %] (20 min) (Aroma Hop-Steep) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 1000 ml]
1.50 oz Goldings [4.50 %] Strong hop tea at bottling in 1qt water with priming sugar.


I did a step mash on this with rest at 100F for 30min, 125F for 30 min, and mash out at 150 for a little over an hour. Sparged with 170F.

This was one of two brews on the same day, with this the first. I don't even know if i did the mash the best i could have, but with a projected 1.060 OG to come back as 1.080 i think i did good.

I bottled 3.5 gallons with a slightly less the typical amount of corn sugar per gallon based on a 5gal batch amount. This was diluted with some strong hop tea at bottling to lower the carbonation to a lighter carb level.

With the remaining +1gal i have this still in secondary on it's own sitting on some charred white oak chips. I'm going to leave this on the oak until the rest of the batch is conditioned and bottle at the 3 week mark so i have something to drink while bottling.

This Sunday will be one week in the bottle. I will post back when i taste it. I expect good things. It smelled really nice and has that nice copper color. :rockin:


If anyone has feedback, please post up.

What would you do differently?

 

[fineexampl]

Finally am able to drink this brew. It's not bad at all. I don't think i'd use the English ale yeast again. It's too chunky for my liking. Still, a good beer. The 3 weeks conditioning was far too short IMO. This needed at least 5-6 weeks to lose the green character.

Today i bottled the 1gal i put on jim beam black soaked oak. I drank the remnants i couldn't bottle and it was awesome. The oak gave it a definite smoke flavor from the charred wood. I hope it's even better next month when i crack one open.

I'm about to pour an unoaked bottle in about 2 seconds. I'll see about sending a phone pic of it.

 

[fineexampl]

Here's a fresh pour. One inch of fluffy head that dissipates rather quickly with moderate lacing. A bunch of chill haze, but that's my stupid fault.

 

[jamesjensen1068]

Looks like a complex recipe. You should be very proud.
Cheers