RECIPES
Kristian Domagala - Rye ESB 2nd place in Bitter Ales at Geelong Top 5 Shootout
Grain Bill
| Grain | EBC | % |
|---|---|---|
| Simpsons Maris Otter | 74.4% | |
| Weyermann Rye Malt | 14% | |
| Simpsons Medium Crystal | 4.7% | |
| Weyermann Munich | 2.3% | |
| Thomas Fawcett Pale Chocolate Malt | 2.3% | |
| Simpsons Dark Crystal | 2.3% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| UK EKG pellets | 33g | 4.6 % | Boil | 60 Mins |
| UK Challenger pellets | 13g | 7.8 % | Boil | 60 Mins |
| UK EKG pellets | 18g | 4.6 % | Boil | 15 Mins |
| UK Challenger pellets | 18g | 7.8 % | Boil | 5 Mins |
Mash Steps
| Step | Temp | Time |
|---|---|---|
| Rest at 65C | 65° C | 40 Mins |
| Rest at 72C | 72° C | 20 Mins |
| Rest at 78C | 78° C | 10 Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| WY1028 London Ale (180ml fresh slurry) | 180 ml | Liquid |
Notes:
2nd place in Bitter Ales at Geelong Top 5 ShootoutBIAB No-chill targeting 20L post-boil volume (15L final volume)
Crystal and roast malts added at 72C rest
CaCl2 3.5g -60mins
Yeast nutrient 3g -10 mins Koppafloc 1g -10 mins
Whirlfloc 0.5g -10 mins
Fermented at 19C for 3 days, then raised to 21C over three more days. Transferred after 12 days and counter-pressure bottle filled at a later date.