Sunday, March 27, 2011

Wine Barrel Rye Porter

Awhile back, our local barrel group filled a Zinfandel barrel with English barleywine. At last tasting (which I could not attend) it was pronounced to be pretty oaky, so it's time to refill with our next beer, a Rye Porter recipe from fellow homebrewer Eric Wolf. He did a non-oaked 5 gallon batch of this, along with several other rye beers, that we all liked and thought would take on the oak well. This was my first time brewing with rye. I've heard it is very gummy and can lead to stuck mashes easily. I added 1+ lb of rice hulls to my mash and it was one of the easiest I've ever had to run off.

Wine Barrel Rye Porter

brewed on: 3/18/2011
expected OG: 1.065

Expected IBUs: 59.9 IBUs (I had to tweak my recipe a bit, so was a tad over the planned 58.4 for the group)
mash temp: 154F


4 lbs US 2-row
4 lbs Rye Malt
3.5 lbs Munich Malt
1.25 Caramunich 
8 oz Chocolate Malt
8 oz Special Roast
0.4 lbs Pale Chocolate Malt

1.25 oz Mt. Hood @ 5.5% - First Wort (calculated as 20 minute addition)
0.9 oz Columbus @ 14.4% - 60 minutes
1 oz Mt. Hood - flameout
1.5 oz Columbus - dry hops (we will each do this on our own after barrel aging)


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