Rye IPA

Steeped grain at 162-165 for about an hour. It started just below 50 after Biscuts and Goovy it was about 165… then we cooled it again.

Sparge 2qt 170 ºF, gave a gently squeeze

Added malt and began the boil. It took about 45 min to get to a rolling boil. No foaming seen.

Hops Schedule

We substituted cascade for Simacoe, because that's what we had. We other wise followed the recipe until the aromatic hopping section when we used the extra 1/4oz of Norther Brewer and 1/4oz Cascade from the Anchor Porter clone recipe.

Started cooling at 1:50. By 2:00 it was at 110 2:05 it was at 93 2:11 we are at 85

Filled to 5.25. Added ice to get the temp down

Gravity was 1.058, temp was 78 degrees celcius

Very sweet and epic bitter at this stage. mmm.

2:27 we added the yeast, temp was around 78 still.

12:midnight, put the fermentor in a 60ºF swamp cooler. It was bubbling nicely.

9/5 10am, in the swamp cooler bubbling away.

11:30 decided to remove from the swamp cooler and transfer. generously sanitized and washed hands. the fermenter got bumped around a bit.

Took temp reading of fermenter. liquid takes from bottom with thief. temp was 58ºF Seems a bit cool, but yeast was probably done.

took specific gravity and struggled a lot with the measurement. Reading was 1.5???? 2.15?? 15? we suck.

We based the pit from the theft and it tasted pretty damn good. flat (duh) but nicely hopped and not that sweet. Aroma was a bit subdued.

Upon syphoning, we realized we needed to raise the fermenter, it got shaken up a bit and we also put the thief a bit too deep into the yeast cake. *****be careful to hold the syphon near the top to avoid shaking up the sediment.****

Temp in cooler reads 63ºf