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Big bag of Rye

Post #1 made 14 years ago
by de5m0mike
Almost 1 year ago I brewed my very first BIAB batch of beer. An amber ale with about 18% rye. That particular beer also happened to take a silver medal in a local home brew contest which I was pretty proud of. For this particular recipe, I decided to try to re-brew that recipe only this time I was going to really up the rye and see just how far I could take it. Of course it's not really the same beer anymore but oh well.

Here is the recipe

Expected OG: 1.059
Expected ABV: 5.9 %

US Rye Malt 4.00 lb 41.0 %
US 2-Row Malt 3.50 lb 35.9 %
German CaraMunich II 0.75 lb 7.7 %
US Caramel 40L Malt 0.75 lb 7.7 %
US Caramel 120L Malt 0.50 lb 5.1 %
Belgian Aromatic Malt 0.25 lb 2.6 %

These are all Loose Pellet Hops
Expected IBU (using Tinseth): 40.4 IBU
First Wort Hopped
US Simcoe 0.50 oz
US Centennial 0.25 oz
10 Min From End
US Simcoe 0.25 oz
US Centennial0.25 oz
At turn off
US Amarillo 0.50 oz
US Centennial 0.25 oz
Dry-Hopped
US Amarillo 0.50 oz
US Simcoe 0.25 oz
US Centennial 0.25 oz

Yeast Wyeast 1272-American Ale II

Mash Schedule
Rest at 100ºF for 20 min
Raise by direct heating to 153ºF for 10 min
Rest at 153ºF for 60 min
Raise to and Mash out at 170ºF for 10 min (unfortunately I forgot to mash out)
Last edited by de5m0mike on 23 Nov 2011, 09:48, edited 5 times in total.

Post #2 made 14 years ago
by de5m0mike
Prior to this I hadn't been able to find much information on anyone using BIAB for a rye beer so I thought I'd share my experience.

4:20 pm
Flame on

5:00 pm (40 min into brew)
5 gallons of water reaches 113ºF
Add grain.
Temp dropped 5º to 108ºF
Perform Beta Glucanase rest at 108ºF for 20 min.
• after 10 min. 107ºF
• after 20 min. 107ºF

5:20 pm (1 hour into brew)
Turn flame on.

5:37 pm (1 hour 17 min into brew)
Reach 153.8ºF (It took about 17 min to reach my mash temp because I initially had the flame way to low as I was afraid of going over my target temp and not being able to cool it.)

5:40 pm (1 hour 20 min into brew)
Mash at 153.8º for 60 min.
• after 20 min. 152.9ºF
• after 30 min. 152.4ºF
• after 40 min. 151.7ºF

6:40 pm (2 hours 20 min into brew)
Pull bag and turn on flame
Took a pre boil S.G. reading of 1.062
Added first wart hop addition.

6:45 pm (2 hours 25 min into brew)
Reach boil for the first time. However, my pre boil volume was about 2.5 gallons short of my target. Since I didn't want to drop the S.G. too much I decided to pour some more cold water over the grains before adding it to the pot. Unfortunately this meant that every time I rinsed the grain and poured it into the pot I would also loose my boil. If I had been thinking, I would have had some pre heated water on stand by for this. Oh well live and learn.
My new pre boil S.G. reading (after adding 2.5 gallons of sparge water) was 1.050

7:20 pm (3 hours into brew)
Finally reached a boil with the full volume of wart.
Boil for 60 min.

8:20 pm (4 hours into brew)
Turn off flame
Chill wart with immersion chiller

8:35 pm (4 hours 15 min into brew)
Reach 62ºF
Aerate/pitch yeast starter

Ferment at 62ºF

And now I wait.
Last edited by de5m0mike on 23 Nov 2011, 09:50, edited 4 times in total.

Post #3 made 14 years ago
by de5m0mike
My overall impression of how everything went was still pretty good, even though draining my bag was a PITA. Other than that there were really no other complications or mishaps. I absolutely can't wait to try this beer.

I'd love to hear anyone's thoughts on how I did this, or get suggestions on how I could do it better next time.

Post #4 made 14 years ago
by joshua
Good Day de5m0mike, I can Say Well Done, Sir. A stepped mash does take much longer than Single infusion. But, it allows a much larger choic eof grains. Let us know how it finishes!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America
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