BeerBorg

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!

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.

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.

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

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.

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

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!

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


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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.

Dawg LB Steve wrote: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!

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

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