Hi
I made a beer from the pieces I had left, and had to find some more grains to get the OG I wanted. I bought malted dark rye from from the grocery shop here in Finland. I would estimate it to be about 400 EBC. It is used to make low alcohol rye beer here.
Anyway, I think this beer turned excellent, it is dark, a bit sweet and spicy.
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[center]The End - Batch 5[/center]
Recipe Overview
Brewer: BIABrewer – Yeriksen
Style: Rye
Source Recipe Link:
Original Gravity (OG): 1,06
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0,5
Colour: 76,3 EBC = 38,7 SRM
ABV%: 5,42
Efficiency into Kettle (EIK): 80,6 %
Efficiency into Fermentor (EIF): 69,1 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 14 days at 18 C = 64,4 F
Volumes & Gravities
Total Water Needed (TWN): 21,26 L = 5,62 G
Volume into Kettle (VIK): 20,2 L = 5,34 G @ 1,036
End of Boil Volume - Ambient (EOBV-A): 11,67 L = 3,08 G @ 1,06
Volume into Fermentor (VIF): 10 L = 2,64 G @ 1,06
Volume into Packaging (VIP): 9,63 L = 2,54 G @ 1,018 assuming apparent attenuation of 70 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
56,1% Munich 1 (18 EBC = 9,1 SRM) 1645 grams = 3,63 pounds
2,7% Carapils (10 EBC = 5,1 SRM) 80 grams = 0,18 pounds
2,4% Roasted wheat (900 EBC = 456,9 SRM) 70 grams = 0,15 pounds
2,4% Roasted barly (900 EBC = 456,9 SRM) 70 grams = 0,15 pounds
4,1% Caraplus 200 (175 EBC = 88,8 SRM) 120 grams = 0,26 pounds
11,9% rye (400 EBC = 203 SRM) 349 grams = 0,77 pounds
20,4% maize flaked (2 EBC = 1 SRM) 598 grams = 1,32 pounds
The Hop Bill (Based on Tinseth Formula)
24,1 IBU Target Pellets (11%AA) 12 grams = 0,423 ounces at 45 mins
5,9 IBU Golding EK Pellets (5%AA) 12 grams = 0,423 ounces at 15 mins
0 IBU Golding EK Pellets (5%AA) 12 grams = 0,423 ounces at 0 mins
Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 65 C = 149 F
Mashout for for 30 mins at 78 C = 172,4 F
Miscellaneous Ingredients
1/2 Tab Whirfloc (Boil) 5 Mins - Clarity
Chilling & Hop Management Methods
Hopsock Used: N
Chilling Method: NC (Employed 0 mins after boil end.)
Fermentation& Conditioning
Fermention: US-05 for 14 days at 18 C = 64,4 F
Diacetyl Rest: 2 days at 20 C = 68 F
Secondary Used: N
Crash-Chilled: Y
Filtered: N
Req. Volumes of CO2: 2,5
Serving Temp: 6 C = 42,8 F
Condition for 14 days.
Consume within ?? months.
Special Instructions/Notes on this Beer
END OF REPORT
Finnish Dark Rye
Post #1 made 12 years ago
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Last edited by yeriksen on 27 Oct 2013, 02:16, edited 2 times in total.
