I liked the
Rye Stout so much, I made it for a third time. This recipe is very tasty!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKFFAUx0PK0k7Dyyl65H6cGybiCPiaMASCg28DEqdc8fRK101HyKI-sbiCVgAR5IE6v1vWMU6deOGQz7fkC2C-HA7E_YCoNFIKsFFXmY8Ok0LbHFdoaEwBkkGEgJ5ACz_0G4I4RtyTjKl/s640/001+--+Grain.jpg) |
Can't make beer without grain |
The only difference this time is that I let the mash go for a total of 2 hours instead of the usual 90 minutes. But I did at least learn that I can let the mash go longer with little consequence. I think the grain bed absorbed a bit more water, leading to a lower final volume at the end. Regardless, the beer should still be fantastic!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd3fDaW_wTviNk-kARTVKe5YwbBJ-RnzYuTxEVAHl2ngdw-8bK8LQYyefDgdAY8VyBwTqiijdUu2tlvhxh9IaDWC2HaSLSBNoC3d69hcV0gsIQwwHPasiisaJUXyDb26oFG9Y0amOzauvd/s640/002+--+Mashing.jpg) |
Can't make beer without getting the grain wet |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvcu3ZOeQhC6QRAjgx1ekRx1Olyc6I565LnFiDiMaMvnAeVw1M1UDVMU-R9Anmiy7hSbZdVtSmHTRcTNZgDm_kF6ZiRpkVwMVhYMColaPFktyCDzUdv0-4FaAtZ74o_SlT5tCJ9aF0qGN/s640/003+--+Wort.jpg) |
Lautering worked with no trouble at all |
Gravity check at the end of the boil was 1.055, which is consistent with the previous batch (6.5% ABV expected). Cheers!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjL8Q9yH-baOxjrywZwZ9oRO9Q2FGlHQUGMZRG6YNvyjxd9txRfXUPln7Vnt2TYpKWYBwfkcmTszXsRqFn-1UCblNVlrh-rc0_1br7a_NiYyKaWSDEP6wL7HTIwnvvU8j5T7aTiWIiV7M/s640/005+--+Boiling.jpg) |
Can't make beer without heat |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTcr5x_ejl5skVugnCF_d0UxkbEpXSEdcrAJ3sLXqAw2pM0h63ON0bAeY5arT6-Etjqeo9qf4ryNp4aM3MvLKRyoS96FRq9jNsgB2o5UIUtKq31S-qfu1I11SkN8b1Q-DSqN46lkVbhAg/s640/006+--+Not+Meth.jpg) |
Can't make beer without yeast either. |
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