Missed it

[FrozenInTime]

Sitting here brewing up our RCE Honey Rye Cream Ale I did with Blackduck. The pre-boil OG per Brewsmith and my last time I brewed this, should be in the 1.040s, starting OG should be 1.045. I just checked, it is pre-boil 1.085. I don't think it will drop to 1.045 after boiling..... wonder what the heck I did? I was shooting for 5%, am I going to have to put in a lot of water in carboy to drop the abv? How bad is this going to mess up my numbers, ie IBUs? Should be around 16.

Ingredients Amt Name Type # %/IBU
6 lbs 14.4 oz Pale Malt (6 Row) US (2.0 SRM) Grain 1 55.7 %
2 lbs 13.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 23.2 %
13.9 oz Rye Malt (4.7 SRM) Grain 3 7.0 %
13.8 oz Corn, Flaked (1.3 SRM) Grain 4 7.0 %
9.8 oz Honey Malt (25.0 SRM) Grain 5 4.9 %
0.47 oz Saaz [4.00 %] - First Wort 60.0 min Hop 6 6.5 IBUs
0.95 oz Saaz [4.00 %] - Boil 20.0 min Hop 7 7.6 IBUs
4.5 oz Corn Sugar (Dextrose) [Boil for 20 min](0.0 SRM) Sugar 8 2.3 %
0.71 oz Saaz [4.00 %] - Boil 7.0 min Hop 9 2.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 10 -
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 11 -



1st run with a new bazooka in my Mash Tun. Wound up with a frozen mash(?) I had to dip out with a cup all the wort, darn thing locked up tighter than my pants after turkeyday... LOL That was fun... NOT!

[BlackDuck]

Interesting...

I haven't the slightest idea what would have caused that. But to fix it, I wonder if you could add water prior to the boil to get the pre-boil gravity down some?

And thanks for reminding me of this recipe, I'm going to put in the line up. I forgot how good this one was.

[FrozenInTime]

Boils over in 5 minutes, I'll chill it and take the OG. I have a suspicion I will be adding some water to the carboy, don't want an 8.5 brew, although would be interesting to see how it would be in the end... LOL.

[BlackDuck]

Do you have and can you ferment two carboys? By adding water, you might get a two fer here.

[FrozenInTime]

They are all full, first time in a long time. I need to find another one, I have 6 gallons of apple juice from our trees waiting to become hard cider. I'll probably add a gallon of water to make 6 gallons and go from there. It's cooling, can't wait to see where it stands.

[BlackDuck]

Me too, I'm interested to hear how it ends up.

[FrozenInTime]

It took 3/4 gallon water to bring it down to 1.048, was not as far off as I thought it would have been. I hope the IBUs come out good, this is one rock'n brew!

[BlackDuck]

Not as far off as I thought either. I was guessing a gallon and a half or so.


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[Dawg LB Steve]

How warm was the preboil sample? Could have a lot to do with it perceived as to high, also the sample could have been stratified. Rye can cause a stuck sparge, but I don't think there was that much rye to cause a stuck sparge. That wasn't that much water to bring down more than 40 points.

[FrozenInTime]

How warm was the preboil sample? Could have a lot to do with it perceived as to high, also the sample could have been stratified. Rye can cause a stuck sparge, but I don't think there was that much rye to cause a stuck sparge. That wasn't that much water to bring down more than 40 points.

I always take a pre-boil sample. I put in the fridge for a while, does not take long to drop to room temp. I have not figured out what caused the stuck sparge but I will work on it before I brew again. First, I have to find a few more carboys.... never enough!

[Dawg LB Steve]

My guess then would be not sufficiently mixed, due to dipping it out a cup at a time.

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