London Brown Ale Recipe - Rye Knot

Recipe Info

Recipe Image

Rye Knot

by on
All Grain
23 Liter(s)
34.5 Liter(s)
100 min
83%
Rye beer using 50% rye and 50% Belgian pale malt. Some roasted rye will be used so it will have a darker and richer flavour. Will be quite a strong ale I suspect.

This recipe was cloned from Hopfully.

Fermentables

4% - Flaked Rice - US
0.2
32
1
Mash
36% - Rye - US
2
37
3
Mash
2% - Roasted Rye
0.1
34
300
Mash
9% - Crystal Rye - UK
0.5
33
90
Mash
45% - Pale Ale - BE
2.5
38
3
Mash
4% - Rice Hulls - US
0.2
0
0
Mash
5.5 lb kg total fermentables

Hops

First Gold
20
Leaf
Boil
100 min(s)
9.5
19.0
Waimea
10
Leaf
Boil
100 min(s)
15.1
15.1
Mandarina Bavaria
20
Leaf
Boil
10 min(s)
6.4
4.3
Waimea
20
Leaf
Boil
10 min(s)
15.1
10.1
Goldings
10
Leaf
Boil
10 min(s)
4.4
1.5
Fuggles
15
Pellet
DryHop
3 day(s)
4.5
0.0
95 oz g total hops

Yeast

Wyeast Belgian Ardennes 3522
74%

Other Stuff

Irish Moss
3
ml
Boil
Gypsum
3
ml
Boil
Yeast Nutrient
3
ml
Boil
Dextrose
0.5
kg
Primary

Mash Steps

Protein Rest
Direct Heat
55
30 min
Saccharification Rest
Direct Heat
63
60 min
Saccharification Rest
Direct Heat
72
10 min
Mash-Out
Direct Heat
77
5 min

Special Instructions

1.
18 litres as strike water into Grainfather due to small grain bill - heat to 66?C
2.
add fermentables with rice husks to strike water in stages, stir in
3.
add DWB 26g to mash to help stabilise pH
4.
Mash stage 1 - protein rest - 55°C for 30 minutes
5.
Mash stage 2 - saccharification rest - 63°C for 60 minutes
6.
Mash stage 3 - saccharification rest - 72°C for 10 minutes
7.
Mash Stage 4 - mash out - 77°C for 5 minutes
8.
During mash period prepare 16.5 litres sparge water at 80°C
9.
During mash period prepare bittering hops for adding to boil 20g First Gold and 10g Waimea, also 5g calcium sulphate
10.
At end of mash, lift out malted grains and sparge slowly with 16.5 litres sparge water
11.
Add the bittering hops and calcium sulphate and boil for 100 mins
12.
During the boil prepare aroma hops 10g Goldings, 20g Mandarina Bavaria and 20g Waimea, also protofloc\Irish moss (1/4 teaspoon) and Yeast Nutrient (1/2 teaspoon)
13.
At 90 mins boil time add aroma hops and protofloc\Irish moss and yeast nutient
14.
At end of boil (100 mins), switch off boiler
15.
Check pH of wort - should ideally be close to 5.3
16.
Prepare and hook up counterflow chiller and syphon wort slowly into primary fermenter (bucket), allow for splashing to aid aeration
17.
Use a thermometer to gauge temperature - should be around 20-25°C
18.
Take a hydrometer reading of the wort and store the result
19.
Vigourously aerate wort 5-10 mins with specialised paddle attached to electric drill for fermentation stage
20.
Add primed yeast mixture and stir in carefully
21.
Also added 2L water with 500g Coopers Brew Enhancer 1 to cask
22.
Primary fermentation at 22°C until fermentation stops or specific gravity is static for 24 hours (Hydrometer readings)
23.
Dry Hopping - at 5 days fermentation add Fuggles 15g (pellets) and EKG 15g (pellets) in muslin bag
24.
After 3 days dry hopping muslin bag removed
25.
Primary fermentation in the conical fermenter - 7 days
26.
Transfer to cask from fermenter to condition for 2 weeks
27.
Transfer from cask to bottles (or via mini kegs: 3 x 5L kegs)

Tasting Notes (1)
crispyd

Tasted on 4/16/2018 by crispyd

Notes:

tasted at bottling stage - straight from barrel. Very bitter, but pleasing bitterness, not too harsh. Dark brown in colour, ABV was 4.8% so weaker than expected. Nice flavour - use of 4 mash steps and also using Cooper's brew enhancer seems to have helped my last 2 beers. Initial taste is well rounded and flavoursome - starting to make beer that tastes like the real thing. Will leave in bottle for at least 3 months before drinking it in earnest.

Recipe Facts

Rye Knot
London Brown Ale
  • 23.00 Gallons Liters Batch Size
  • 34.50 Gallons Liters Boil Size
  • 100  min Boil Time
  • 1.059 OG
  • 1.015 FG
  • 50.0 IBU (tinseth) Bitterness
  • 0.85 BG:GU
  • 16.3° SRM Color
  • 83% Efficiency
  • 5.6% ABV Alcohol
  • 198 per 12oz Calories
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