Slightly Confused Brewing Company
Hop Rod Rye, Bear Republic Brewing (clone)
Batch 70
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#
1 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
Irish Moss x 15'
1 oz Columbus x 10' (15% AA)
White Labs WLP 001 (3rd recycle)
Stats:
OG: 1.080 (estimated?); 1.076
FG: 1.015 (estimated?); 1.022 (measured)
ABV: 7.2% (estimated); 7.1% (assuming OG is correct)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.080
Brewing Steps:
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#
1 oz Columbus x 60' (15% AA)
1 oz Centennial x 30' (10% AA)
1 oz Cascade x 20' (6% AA)
Irish Moss x 15'
1 oz Columbus x 10' (15% AA)
White Labs WLP 001 (3rd recycle)
OG: 1.080 (estimated?); 1.076
FG: 1.015 (estimated?); 1.022 (measured)
ABV: 7.2% (estimated); 7.1% (assuming OG is correct)
*Estimated based on other recipes online. From calculator (brewersfriend.com), using grain bill and assumed efficiency of 65%, estimated OG 1.080
Brewing Steps:
- Heated 5.5 gallons of water to a strike temperature of approximately 166 degrees (added a couple degrees to Sparge Pal)
- 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)
- Mashed 70 minutes
- Stirred twice
- After 75 minutes lautered into bucket (to measure volume)
- 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
- Boiled for 60 minutes
- Added hops
- Chilled
- Pitched yeast and aerated wort
- Ferment about 2 weeks then rack to secondary
Notes:
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