http://www.homebrewtalk.com/f70/red-rye-ale-25929/
Multi-Step Mashing (95-155) (~60 minutes slow rise) (1.5 qt/lb thickness start)
Equipment: Mash tun (6 quart crockpot, cheesecloth), Lauter tun (6 quart & 4 quart sparge pots, 8 quart pot, strainer/steamer, funnel, rubber band funnel holder), Boil pot (8qt pot), Fermenter (2 1 gallon carboys), Airlocks, Hydrometer, Idophor, Thermometer, wort chiller (4 frozen water bottles), strainer, funnel, ruler, stirring spoon, scale
2.5 gallons water
Target: 1.75-2 gallons
1.75 lb. American 2-row (More likely around 1.5lb - I believe I measured to 1lb 8oz)
0.3 lb. American Munich
0.1 lb American crystal 120L
0.3 lb. Flaked rye
0.25 lb. Rye malt
---
2.7 lb calculated
2.39 lb actually bought and used
Target: 1.5 gallons
1/10 oz Amarillo (9.1%) at 60 mins
1/10 oz Amarillo (9.1%) at 30 mins
1/10 oz Amarillo (9.1%) at 15 mins
1.5ml Irish moss
Yeast: Coopers Dry Ale Yeast
Steps:
Mash:
- Prepare Mash tun
- Turned crockpot to high and began heating water on stove
- Prepare strike water. Using ratio 1.5 qt/lb, 3.5 qts water to 101 F
- Temper in grains with strike water
- Dumped water into crockpot, then grains
- Stabilized at 99 F
- With thermometer, maintain mash temp
- Mash rose at about 0.5 - 0.75 F per minute
- Too slow!
- Boiled a cup of water to about 195 F and dumped in to achieve 9-10F temperature rise
- Heated pestle in water bath to stir with and was able to achieve 4-5F temperature rise per stir
- Stir mash every 10 mins
- Prepare sparge water: ~175 F at .5qt/lb water loss to grain, 1 qts loss, 4.5 qts water, round up to 6
- While measuring gravity and wort volume, sparge until reaching 1.75 qts wort
- Strainer became submerged in boil pot, moved sparge to secondary pot (6qt) and mixed this sparge back into boil pot
- BG about 1.024
Boil:
- Add hops according to schedule
- Rehydrate yeast if needed (boil 1/2 cup water per 7g packet, cover put in freezer or water bath until 95-105 F reached ~30 mins) (or boil 1/2 cup wort and put in freezer or water bath to get a starter going)
- Dropped water to 103 F in freezer for 25 mins. Further dropped yeast slurry to 75F in fridge for 25 mins.
- Bring wort to rolling boil
- Rolling boil maintained at 6 on stove (or slightly under)
- Partial cover pot if at all
- Partially covered
- With a couple minutes left in boil, sanitize fermenter, airlock, blowoff tube, wort chiller, strainer, funnel, hydrometer
- Add finings
- Finish boil at 60 mins
- Chill wort and aerate
- Chilled to 84F
- With only 2 ice bottles, chilling took a long time. Perhaps split the wort into 2 pots and chill with 3 bottles each?
- Measure OG
- 1.045
- Strain wort into fermenters
- Spilled ~8oz of wort. Probably best to ladle wort into funnel if pot is almost full.
- Pitch yeast
- Cap with airlock
All in all took a little over 3 hours. And I could've budgeted a little more time -- saccrification rest during mash was cut a little short. Probably best to set aside about 4 hours -- 2 hours mash, 1 hour boil, 1/2 - 1 hour chill, sparge, and miscellaneous.
