Busy Brew Month

June 29, 2010

June has been a busy brewing month, but I’ve been extremely lazy with posting my recipes and batch updates. On June 12th I made a stronger RyePA than the one I have on tap currently, and on June 27th I brewed an English ESB (Extra Special Bitter).

For lack of a better term, let’s call the first of those beers an Imperial RyePA. I was hoping to get it around 8.5% ABV and fill it with spicy, piny hops to complement the dry spiciness of the rye. Unfortunately, my extraction efficiency from the grains was a bit on the low side. It was just under 8% when I put it in the secondary fermenter yesterday and added the dry hops, so it probably will end up half a percentage point lower than intended. Not too bad, but it’s kinda annoying. Still, if it’s anything like the RyePA that I have on tap right now, it’ll be a winner.

Imperial RyePA

Boil Volume: 7 gallons

Final Volume: 5.5 gallons

Malt:

  • 12.00 lb Maris Otter pale malt
  • 3.00 lb Flaked Rye
  • 0.50 lb Crystal 60L
  • 0.50 lb Crystal 120L
  • 1.00 lb Turbinado Sugar

Hops:

  • 1.75 oz Chinook pellet hops (Boiled for 60 minutes, 11.5% Alpha Acid Content)
  • 0.50 oz Simcoe pellet hops (Boiled for 30 minutes, 12.2% Alpha Acid Content)
  • 1.00 oz Simcoe (Boiled for 15 minutes)
  • 1.00 oz Simcoe (Boiled for 5 minutes)
  • 1.00 oz Chinook (Added at the end of the boil)
  • 1.00 oz Chinook (Dry hops)
  • 1.00 oz Simcoe (Dry hops)

Mash Schedule:

  • Mash with 4 gallons of water at 163F to get a mash of 150
  • Mash for 75 minutes
  • Sparge with 4.25 gallons of water at 170F

Yeast:

This batch uses Wyeast labs’ American Ale yeast (#1056)

The original gravity was 1.076. It was moved to the secondary fermenter yesterday and the dry hops were added. The gravity stands at 1.016 right now, giving it about 7.8% ABV.

Extra Special Bitter (ESB)

Boil Volume: 7 gallons

Final volume: 5.5 gallons

Malt:

  • 9.00 lb Maris Otter pale malt
  • 1.00 lb Vienna malt
  • 0.50 lb Crystal 60L
  • 0.50 lb CaraAmber malt

Hops:

  • 2.00 oz Fuggles (Boiled for 60 minutes, 4.5% Alpha Acid content)
  • 1.00 oz Fuggles (Boiled for 20 minutes)
  • 1.00 oz Fuggles (Boiled for 5 minutes)
  • 0.50 oz Fuggles (Dry hops)

Mash Schedule:

  • Add water at 170F to get a mash of 154F
  • Mash for 75 minutes
  • Sparge with 6.25 gallons of water at 170F

Yeast:

This batch uses Wyeast labs’ London Ale yeast (#1028)

I hit my efficiency of 75%, but the volume came in just a bit low, so my intended starting gravity of 1.056 became 1.059. Not a huge jump, so my intended final result should be about right.

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