August 23, 2014 - Rye Stout

Slightly Confused Brewing Company

Rye Stout (Northern Brewer)
Batch 33

Ingredients:
Rahr 2-row Pale
Briess Rye Malt
Briess Caramel 40L
Weyermann Chocolate Rye
English Black Malt
English Dark Crystal
--total grain bill ~9.5#

Warrior hops

Wyeast 1450 - Denny's Favorite 50

Stats:
OG: 1.045 (estimated?); 1.043 (measured)
FG: ??? (not provided); 1.015 (measured)
ABV: ??? (not provided); 3.7% (measured)

Brewing Steps:

• Heated 3 gallons of water to a strike temperature of approximately 164 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used Publix "Spring Water"
• Added to mash tun (water, then grains)
• Mashed 60 minutes
• Initial temperature 153 degrees (middle)
• Stirred at 42'
• Final temperature 149 degrees
• After mash lautered into bucket (to measure volume)
• Lautered over 9 minutes - total volume about 1.75 gallons
• Heated 5.1 gallons of sparge water to approximately 175 degrees and added to mash tun
• Took 0.3 gallon off Sparge Pal calculation 
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons
• Had 1/2-1/3 pitcher remaining
• Boiled for 60 minutes
• Added hops
• Chilled
• Pitched yeast and aerated wort 
• Pitched yeast from starter
• Harvested some yeast from starter for future batch
• Poured into fermenting bucket 
• Ferment about 2 weeks then rack to secondary

Notes:
-First batch getting unmilled grains and crushing with grain mill; hoped to improve efficiency. Crush was very fine (mill set on smallest width)
-Using brewersfriend.com estimated efficiency:
--60%: 1.037
--65%: 1.040
--70%: 1.043 --> looks like what we hit
--75%: 1.046