Wet-Hopped Red Rye

A hop bomb, but brewed to sorta-session strength (hop mortar?) and infused with the unprocessed oils of cones literally seconds off the bine. As seen in Episode 17.

all grain, 10 gallons
OG: 1.056

mash:

• 10 lbs Gambrinus ESB malt
• 4 lbs Weyermann Munich
• 4 lbs Weyermann rye malt
• 1.5 lbs Simpson's Caramalt
• 0.5 lbs Weyermann CaraAroma

Single infusion, 152 F for 60"

boil:

• 2 oz Magnum pellets @ 60"
• 1 oz Ahtanum pellets @ 15"

shutdown:

• 16 oz Centennial, fresh off bine
• 8 oz Liberty, fresh off bine

fermentation:

• Wyeast 1272 American Ale II

you like-a 5-gallon extract?

Hm. Not a good way to add rye unless you do a partial mash. But you could approximate the rest of the grain bill quite well with 6.3 lbs of Amber malt syrup and 1 lb of Amber DME. Steep 0.75 lbs Caramalt and 0.25 lbs of CaraAroma, halve the hop additions (cause the above is for 10 gallons), and rock on.

Comments

[Matti]

Wondering...what was the container used for the liberty hops in the video? And what does shutdown mean does it mean no heat? If so what was the time during shutdown?

[Dawson]

Matti - the Liberty hops went into an advance sample of the HopRocket, which is a Blichmann Engineering product that will be available this fall. Shutdown is after the heat under the kettle is turned off but before the wort is chilled.

[Alan]

I've never used Ahtanum. What other hop would you compare that hop to?

[Dawson]

@Alan - Cascade family.

[David Kluskiewicz]

Any suggestion on the aging? We achieved FG 1.018 and kegged after 8 days. But there's a bit of an apricot taste to it. We're trying to decide whether it's contamination or just green.

[Dawson]

@ David - sorry for the lateness of my reply. At 8 days, I'm sure it was green. I kegged the first half of my batch at about 3 weeks of age (so impatient!) but I don't think it started to really hit its stride until about 6 weeks.

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