13th Brew - Hop Rye

Brew:	Hop Rye
Date:	3/29/08
Weather:	Clear, 35°-55° windy
Recipe:	PDF BTP
Pictures:	Click here to see the pictures
Notes:	Magnetic stirrer is broken. The yeast density is a little lower than ideal Smooth brew all around. Didn't use 1/2 lb of rice hulls.

Statistics

Time	Description
07:44 am	HLT Fill Started
07:46 am	HLT Heat Started
07:49 am	HLT fill complete
08:25 am	HLT heat complete. Holding at 158°
	Added 3 tablespoons of buffer 5.2
08:45 am	Dough-in started.
08:54 am	Dough-in complete
	Refill and re-heat HLT
09:21 am	PH @ 5.6. Added 2 lactic acid droppers
09:30 am	Official mash start time. Temp @ 148°
09:53 am	Started main mash step @ 152°
09:55 am	PH @ 5.47. Added 3 lactic acid droppers
10:08 am	PH @ 5.42. Added 3 lactic acid droppers
	PH @ 5.36. Added 4 lactic acid droppers
	PH @ 5.29. Added 4 lactic acid droppers
11:00 am	Mash out begins
11:27 am	Mash out complete
11:30 am	Sparge begins
12:18 pm	Sparge complete. 13.5 gallons
12:20 pm	Began heating boil
12:54 pm	Boil started
01:24 pm	60 min addition: Columbus pellots
01:54 pm	30 min addition: Centenial and nugget leaf
02:14 pm	10 min addition: Irish moss, servomyces
02:19 pm	5 min addition: cascade

Date	Time	Description
03/29/08	03:15 pm	Fermentor place in storage at 68°
03/30/08	07:30 pm	Bubbling at once a second
04/11/08	07:30 pm	Dumped trube.
		Hydrometer @ 1.016
04/12/08	04:30 pm	Added dry hop. 2 oz centenial, 2 oz cascade
04/26/08	07:00 pm	Chilled beer to 33 degrees
04/27/08	12:30 pm	Filtered and kegged beer. Put in cold storage at 33 degrees.