Blatently stolen from Denny Conn's famous RyePA.
|Beer:||Schy Rye||Style:||India Pale Ale|
|Type:||All grain||Size:||5 gallons|
|Alcohol:||5.8% v/v (4.6% w/w)|
|Water:||Treat all brewing water with 1/2 campden tablet per 5 gallons to remove chlorine and chloromine. Add StarSan 5.2 to the mash and sparge water to stabalize the PH at 5.2.|
|Grain:||10 lb. American 2-row
1 lb. Wheat malt
1 lb. American crystal 60L
0 lb. 8 oz. Dextrine malt (Cara-Pils)
3 lb. Rye Malt
|I mash in a 5-gallon Gott, so this grain bill was a stretch. I added all of the grain except for the crystal to my tun and topped off with treated water. Filled to the brim. Stabalized at 153F and recirculated for 1 hour. Heated to 170F for 10 minutes. At this time, I stared to see some cavitization in the line coming from the mash tun - not a good sign.
Added the crystal to the tun and gently stirred it in the top quarter of the mash. Started sparge with 175F treated water and began to collect runoff. After the first 1/2 gallon, the stream slowed to a trickle, then stopped - stuck sparge.
I emptied the tun, cleaned the manifold, and tried again. I lost about a quart of sweet wort at this point because I accidentally left a valve open. After another 1/2 gallon or so, it stuck again. And again.
After the third stuck sparge, I had collected less than 2 gallons of sweet wort, so I decided to replace the manifold. I made a bazooka screen out of some braided SS tube and tried it all again. It worked at first, but slowed to just slightly faster than a drip after about 1 gallon.
In 3 hours, I managed to collect 4.5 gallons. I topped to 7 gallons with treated water and began the boil.
|Boil:||60 minutes||SG 1.043||7 gallons|
|Hops:||1 oz. Mt. Hood (4.5% AA, 60 min.)
1 oz. Columbus (15.0% AA, 60 min.)
.5 oz. Fuggels (4% AA, 30 min.)
1 oz. Mt. Hood (aroma)
1 oz. Columbus (aroma)
|Yeast:||Pitch 750ml starter of White Labs California Ale V. The wort was about 85F - I hope thats not too warm.|
|Log:||The 1 oz Mt. Hood hop addition is FWH.
8 hours after pitching, the wort is down to 78F and there is a small amount of activity.
Recipe posted 08/24/04.