Hey guys,
Decided to brew a Rye Pale Ale BIAB, and thought I'd share my experience from today.
First thing I learnt is remember to take photos!
Second thing was that Rye is incredibly sticky, I had 65% Pale 2 Row, 30% Rye and 5% CaraAroma. Generally I just chuck on gloves and squeeze my bag dry
as a sparge, however, today attempting that did not work in the slightest and found myself racing around trying to sanitize pots to sparge as quickly as possible. This was because I noticed a high presence of Dimethyl-sulphides in the wort during mash (which I thought 2-row was meant to be quite low on?) and wanted to boil out ASAP.
After my impromptu sparge I ended up with 12L of wort (from 16 from the start). This then boiled down to 8l, with Amarillo and Fuggles added at 60, 45. 30. 10, 5 with about 7 grams each time (forgot to ajdust for the missing wort).
So, according to Brewer's Friend I am now on my way to a 9.5% Rye IPA rather than the 6% Rye Pale I was aiming for..
Anyway, I think I learned a lot today with my 4th BIAB, not only about being over organised for the brew itself, but also about different ways of dealing with off flavours, how to attempt a proper sparge and the differences that grains can have to how you should go about the brew!
Also, if there's any tips on how to make sure my beer gets up to the 9% mark it'd be nice to get some tips there, Im using Danstar Belle Saison yeast!
Decided to brew a Rye Pale Ale BIAB, and thought I'd share my experience from today.
First thing I learnt is remember to take photos!
Second thing was that Rye is incredibly sticky, I had 65% Pale 2 Row, 30% Rye and 5% CaraAroma. Generally I just chuck on gloves and squeeze my bag dry
as a sparge, however, today attempting that did not work in the slightest and found myself racing around trying to sanitize pots to sparge as quickly as possible. This was because I noticed a high presence of Dimethyl-sulphides in the wort during mash (which I thought 2-row was meant to be quite low on?) and wanted to boil out ASAP.
After my impromptu sparge I ended up with 12L of wort (from 16 from the start). This then boiled down to 8l, with Amarillo and Fuggles added at 60, 45. 30. 10, 5 with about 7 grams each time (forgot to ajdust for the missing wort).
So, according to Brewer's Friend I am now on my way to a 9.5% Rye IPA rather than the 6% Rye Pale I was aiming for..
Anyway, I think I learned a lot today with my 4th BIAB, not only about being over organised for the brew itself, but also about different ways of dealing with off flavours, how to attempt a proper sparge and the differences that grains can have to how you should go about the brew!
Also, if there's any tips on how to make sure my beer gets up to the 9% mark it'd be nice to get some tips there, Im using Danstar Belle Saison yeast!