Had interesting adventure on wednesday, went to the Lewisburg Recycling Center and snagged a 1 gallon apple juice jug from the clear glass dumpster. Meaning I can expand brewing by 1 batch. So I brewed up the American Rye ale yesterday. 1st time using rye and was afraid of stuck sparge. It didnt get stuck but it sure did drain out the mash/lauter tun very slowly. I used more sparge water than have been using, like in previous batch, and hit 83% efficiency. Still could up the 185 F sparge water from 1 gallon to 5 quarts (used 4.5 quarts on this and still had to top off a bit).
American Rye Ale
1.6 lbs 2 row
.46 lbs rye malt
.09 lbs crystal 60 L
.2 oz Hallertau (60 mins 3% AA)
.25 oz US Saaz (18 mins 4.9% AA)
US 05 yeast
2.16 lbs x 1.3= 2.8 qts of 185 F water. Dough in at 169 F and mash at 153 F for 60 mins. Starting temp was 155 F and finish temp was 152 F.
OG: 1.063 out of 1.076 (83% efficient)
