Brewing my first imperial rye ale based on Rongoteus Extra. Barrel aging to follow. This is mainly a test run of the large malt pipe and calculations for upcoming big beers.
MASH:
Strike Volume – 20 litres Ashbeck Water
Gypsum – 3.9g
Epsom Salt – 2.9g
Calcium Chloride – 1.1g
Weyermann Extra Pale Premiere Pilsner Malt (EBC 2.5) – 55% / 2750g
Wayermann Barke Vienna Malt (EBC 7) – 25% / 1250g
Simpsons Malted Rye (EBC 4) – 15% / 752g
Simpsons Red Rye Crystal (EBC 250) – 4% / 200g
Thomas Fawcett Roasted Rye Malt (EBC 500) – 1% / 48g
Dough in @ 40°C (Braumeister +2°C compensation)
Mash @ 40°C (Braumeister +2°C compensation) for 30 minutes
Mash @ 67°C (Braumeister +2°C compensation) for 45 minutes
Mash out @ 80°C (Braumeister +2°C compensation) for 10 minutes
SPARGE:
Volume – 3.6 litres Ashbeck Water @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 180 minutes
Warrior (13.8 AA / Pellet) – 15.2 IBU / 5g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Goldings (6.2 AA / Leaf) – 12.3 IBU / 20g / 5 minutes
FERMENTING:
Yeast – 16.3g Five
Temp – Fermentation fridge @ 19°C
DRY HOPPING:
None
IBU: (27.51)
SRM: 16.12
TARGET PACKAGED VOLUME: 8.5 litres
TARGET KETTLE / POST BOIL VOLUME: 11.3 litres
TARGET FERMENTER VOLUME: 11 litres
EFFICIENCY: (66%) 79%
OG: (1.090) 1.106
FG: (1.025) 1.024
ATTENUATION: (71%) 77%
ABV: (8.46%) 12%
BREWING NOTES:
TASTING NOTES: 20 litres of bottled water didn’t come up to the 20 litre marking on the Braumeister, but it really needs to so that the heating element stays submerged. 5kg of grain mashed in OK. Efficiency much better than expected at 79%. Airlock activity after 12 hours. Barrelled on 29/09/25 in an ex-sherry barrel with 10x 250ml bottles. Forgot to Co2 purge the barrel.