20g Smoked Rye beer. German Medieval beer, prior to the Reinheitsgebot and prior to coal kilned Pilsner malts, when malts were kilned on wood and had a smokey flavor.
- 10# Rye
- 10# Wheat
- 10# Munich
- 9# Pilsner
- 1# Carafa II
Hop Bill- 5 oz 4.1% Alpha Hallertau 60′
Yeast- Wyeast 2565 Kolsch- using yeast cake from Vienna, should have a large yeast supply
- OG = 1.056
- FG = 1.014
- ABV = 6%
- IBU = 17
- SRM = 15
- 17g mash liquor in main kettle
- 3g in small kettle
- 10g sparge in Charles’ kettle
- Strike 3g at 105F in 10g kettle
- Add 10# of rye. Mash in at 95F. Hold 20′
- In large kettle heat 17g liquor to 180F
- Add 3g hot liquor to mash w/ 10# wheat. Step to 125F. Hold 30’
- Scoop mash into Mash Tun
- Add 6g hot liquor to mash w/ 10# Munich, 9# Pilsner, and 1# Carafa II. Total mash temp 150F. Hold 30′
- Decoct 5g. Raise temp to 158F. Hold 20’
- Raise decoction to boil and boil 10’
- Return decoction to mash. Raise temp to 158F. Hold 30’
- Decoct 5g and boil for 10’
- Return to mash tun for mash out 168F
- Bump liquor- Should still have about 5-6g hot liquor, add to mash to aid in mash out.
- Sparge w/ 170-180F, 10g
- Brew day-
- Pretty day. Prepped yesterday by getting most of the equipment set up and water ready to heat.
- Came in a little hot with the rye at 100F just before 9 am
- 9:20 stepped to 125F w/ wheat
- 10:15 stepped to 150F w/ barley
- Decoction to 158F went well
- As did decoction to mash out
- Recirculation cleared quickly, no stuck mash*
- Put over 25g in the boil kettle. Boiled a little too long, I guess, because we only ended up with 18g in the fermenter.
- Pitched yeast Sunday morning to allow it to cool to 75F
- OG = 1.050
* had a longer than usual reach from the mash tun to the boil kettle, which meant a longer hose. Had trouble getting the flow started. Thought it was a stuck mash with all the rye and wheat, but Charles got the flow going by simply lowering the hose. No trouble after that.
We had a large yeast starter of Kolsch Ale. A frothy primary resulted in a FG = 1.008. We made beer. Sample tastes good, dry, yeasty. Color is brown and chalky. I expect secondary to clear the beer some, but the proteins from the wheat and rye might mean a cloudy beer(?). Body seems thin to me. Side note- the markings on the Speidel fermenter are a little off. I figured we had roughly 18g, but after transfer to the old barrel fermenter, we;re currently sitting on 20g of beer, which is what we planned. Nice.