Monday, October 17, 2011

Batch No. 38 - Live Free or Rye

Live Free or Rye



Brewed - October 15, 2011

Style - Roggenbier (German Rye Beer)

Ingredients:
  • 11.0 lbs. Rye
  • 5.0 lbs. White Wheat
  • 2.5 lbs. Munich Light
  • 1.5 lbs. Munich Dark
  • 1.0 lbs. Gambrinus Munich Dark
  • 1.0 lbs. Smoked
  • 1.0 lbs. Chocolate
  • 1.0 oz. Perle (60)
  • 1.0 oz. Hallertauer (30)
  • Carboy #1: Dumped onto Wyeast #3056 yeast cake from LangueDunkel
  • Carboy #2: Dumped onto Wyeast #3068 yeast cake from LangueDunkel
  • Split a pack of Wyeast #3056 between each carboy for some fresh yeast

OG – 1.052
Primary – 15 days
Secondary - 20 days

Kegged - November 19, 2011


FG - 1.013
Attenuation - 75%
ABV - 5.1%


Notes:
  • First time trying to reuse yeast and I just transferred the new beer onto the yeast cake left behind after I transferred the LangueDunkel carboys into kegs (didn't clean the carboys at all)
  • Split a fresh pack of #3056 between the carboys to at least give some fresh yeast

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