Week 2 Beer
The first beer I decided to make because I believe that it is a pretty standard beer with a variety of different grain types. This Beer will be referred to as Rye Pale Ale. Recipe was obtained from “Brooklyn Brewshop’s Beer Making Book.”
Rye Pale Ale (3 Gallon Batch)
- Mash
5.4 lb Maris Otter Malted Barley
1.2 lb Malted Rye Grain
.5 lb Caramel 60 Malted Barley
.3 lb Caramel 20 Malted Barley
- Boil
.9 oz Northern brewer hops divided in half
.6 oz Willamette hops divided in quarters
- Ferment
American Ale Yeast
- Heat strike water to 160°F for a target 150°F resting Temp.
- Grains are milled and steeped in mash tun for 60 minutes at an average resting temp of 146.3°F
- The mash is sparged with water that is 165°F. Wort is drained through grains two times and returned to the burner in a pot.
- Once the wort begins to boil (heatbreak) a timer is set for 60 minutes and half the Northern Brewer hops are added to the wort.
- At the 15 minute mark the other half of the Northern Brewer Hops are added.
- At the 30 minute mark one quarter of the Willamette hops are added.
- At the 45 minute mark one quarter of the Willamette hops are added.
- At the 55 minute mark one quarter of the Willamette hops are added.
- At the 60 minute mark the last quarter of the Willamette hops are added as well as 1 tsp of Irish moss (type of red seaweed used as clarifying agent) and immersion chiller is added.
- The temperature of the wort is then lowered from around 200°F to 70°F using the immersion chiller.
- The wort is strained and oxygenated in a fermentation vessel and the yeast is added.
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