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Author Topic: Fermentation: Aerobic (Yeast)  (Read 9183 times)
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« Reply #50 on: August 13, 2019, 07:52:40 PM »

Racked to the secondary, didn't taste too bad.
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« Reply #51 on: August 24, 2019, 04:21:17 PM »

I'm brewing a rye ale right now.  First brew since about February or March.  (I should be brewing about once a month)  I'm using yeast cultured from 2 cans of August Schell's Hefeweizen.  I wrote to them a couple months ago, and a brewer responded that it's unfiltered and unpasteurized.  When I decanted the stale beer off the top of the starter culture, it tasted a little sour with no off flavors or smells.  Schell's hefe is a little sour, so I think that's a good sign.  I added some fresh starter wort and it took off within a few hours.
Title: Amber Rye Ale

Brew Method: BIAB
Style Name: American Amber Ale
Boil Time: 45 min
Batch Size: 4 gallons (fermentor volume)
Boil Size: 5 gallons
Boil Gravity: 1.044
Efficiency: 75% (brew house)

Original Gravity: 1.055
Final Gravity: 1.014
ABV (standard): 5.41%
IBU (tinseth): 31.51
SRM (morey): 12.31
Mash pH: 5.47

98 oz - Pale 2-Row (76.6%)
1 lb - Flaked Rye (12.5%)
8 oz - CaraRye (6.3%)
5 oz - Aromatic Malt (3.9%)
1 oz - Black Barley (0.8%)

0.5 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 24.17
1 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 10 min, IBU: 7.33

1) Infusion, Temp: 150 F, Time: 60 min, Amount: 4 gal
2) Sparge, Temp: 120 F, Amount: 2 gal

4 ml - Phosphoric acid, Time: 60 min, Type: Water Agt, Use: Mash
2 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
1 g - Table Salt, Time: 60 min, Type: Water Agt, Use: Mash

Cultured from cans of Schell's Hefeweisen
Starter: Yes

Generated by Brewer's Friend -
Date: 2019-08-25 00:17 UTC
Recipe Last Updated: 2019-08-24 21:53 UTC
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