1/23/22-Came in less fermentable, but tasty and the body is good, so 1# of rye next time also. Next time just put cereal mash in the mash tun, it gummed up the mill badly. Also, wonder if this would benefit from an overnight mash. Changed the hops to fit availability. WP is really Dip-Hop. Shorten DH to 2 days next time. Will use this mineral/acid profile:
Mash: 2.5mlPhosphoric, 4g Chalk, 3g Espom, 9g Gypsum
Sparge: 4mlPhosphoric
Boil: 3mlPhosphoric
10/3/21-Changing the recipe to fit what I do now, 2xcrush for 80+%,changing the hops to stuff I have never used (1oz Nugget 60, 1oz Amarillo 15). WP is really Dip-Hop. Will use this mineral/acid profile:
Mash: 2.5mlPhosphoric, 4g Chalk, 3g Espom, 9g Gypsum
Sparge: 4mlPhosphoric
Boil: 3mlPhosphoric
Added the raw rye to give it a Polish boost.
10/3/21-Brewed, 10/8/21-Free Rise Diacetyl Rest 73F, 10/10/21-Cold Crash & Dry Hop.
12/9/2019-Dropped the acid malt. Efficiency suffered a lot, not sure if that was because of the higher ph or the lower mash temps. Since I moved to my garage, my equipment is colder, apparently, for mashing, and so I keep missing my desired temp. Going to have to adjust something. And I didn't get as much liquid out of the mash this time either, which is really strange. Maybe I needed to squeeze the bag better. Could be the bag is too small for the mash tun and so the grain is too compacted for good conversion.
**8/17/19-Reduced all the malts by 25% and changed the hops to fit what I have in the freezer, so I can brew a regular IPA. Ended up with about 1/2 Gallon more than I expected for the fermenter. It was up to the bottom of the plug in the carboy. Blow off tube is working as it should, so I'll end up with more top-cropped yeast for next time.