Brew Date: Tuesday, December 29th, 2015
Recipe Type: All Grain
Yeast: Danstar BRY-97
Yeast Starter: N/A
Batch Size (Gallons): 5.50
Original Gravity: 1.064
Color: 9.1 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 6.3%
Primary Fermentation: 5 days @63*F, 9 days @68*F
2.00# Rye Malt
8.0oz Caramel 40L
8.0oz Caramel 60L
1.00 ounce Centennial @20 minutes
1.00 ounce Citra @20 minutes
1.00 ounce Amarillo @10 minutes
1.00 ounce Cascade @10 minutes
1.00 ounce Centennial @5 minutes
2.00 ounce Amarillo @whirlpool 30 minutes
1.00 ounce Centennial @whirlpool 30 minutes
1.00 ounce Amarillo @dry hop 3 days
1.00 ounce Cascade @dry hop 3 days
1.00 ounce Centennial @dry hop 3 days
1.00 ounce Citra @dry hop 3 days
1.0 tsp Yeast Nutrient @ 15 minutes
1.0 tsp Irish Moss @ 15 minutes
- 2015-12-29: Added yeast once the temperature was down to 63.5*F.
- 2016-01-03: Bumped up temperature to 68.0*F to finish out fermentation.
- 2016-01-17: Dry hopped with 1 ounce each of Amarillo, Cascade, Centennial and Citra.
- 2016-01-21: Bottled, 28, 22 ounce bottles. Bottle crown label: Rye.
- 2016-02-23: Down to last bottle, reviewed today!
Useless Fact: Spiral staircases in medieval castles are running clockwise. This is because all knights used to be right-handed. When the intruding army would climb the stairs they would not be able to use their right hand which was holding the sword because of the difficulties of climbing the stairs. Left-handed knights would have had no troubles, except left-handed people could never become knights because it was assumed that they were descendants of the devil.