November 27th, 2015 - Hop Rod Rye (+)

Slightly Confused Brewing Company

Bear Republic Hop Rod Rye - Clone
Batch 54

Ingredients:
13.5# Pale Malt
3# Rye Malt
0.5# Crystal 80
0.375# Crystal Rye
0.19# (3 oz) Carafa I
--total grain bill ~17.5#
May have had 12.5 or 14.5# of 2-row (thought it was 13.5#)

1.5 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
1.5 oz Columbus x 10' (15% AA)
See note


White Labs WLP 001 (2nd recycle)

Stats:
OG: 1.077* (estimated?); 1.076 (measured)
FG: 1.015 (estimated?); 1.014 (measured)
ABV: 7.2% (estimated); 8.1% (measured)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.077

Brewing Steps:

• Heated 5.5 gallons of water to a strike temperature of approximately 166 degrees (added 2 degrees to estimate)
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Used 5 gallons of RO water, the rest was tap water
• Added water to mash tun first (water, then grains)
• Mash 75 minutes
• Initial temperature 155 degrees (middle)
• Stirred at 40'
• Lautered over 15 minutes
• Heated 3.7 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 two pitchers 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:
-Added extra 0.5 oz of Columbus at 60' and 10' on top of "normal" recipe