UPDATE: 18 Rad Rye IPA

The 1st runnings were boiled for 90 minutes and OG turned out to be 1.072. I was shooting for 1.090 so my efficiency was around 60%. I have to get some iodine. (If a little iodine is poured on a sample it will turn black when the sugars have been converted - don't put the sample back though :) ).
It's been a week and the fermentations been slowed down enough to test. I came up with 1.018 which is almost finished. I'd like to give it another couple days to try to get it down to around 1.010. The other "second runnings" have an OG of 1.020. Not so hot but we're mixing the two together to get closer to a session beer than an Imperial Rye Pale.
After tasting the sample of the 1st runnings I'm starting to have second thoughts about combining the two. It's going to be a very good beer. Adding the second runnings into it may stretch the taste too far. I'd like to call a meeting of the High Order of Peculiar Zymurgists to see what they think. The 1st partigyle may be a failure. If it is I'll learn from it and move on.

18 Rad Rye IPA - The Creation

Grab your paddles and pints it's brew day! Chris and I are doing a partigyle, a first for me (and Chris) but with any luck this'll create a double batch of rye ipa. I was trying to base this off Cromwell's IPA but the hops I needed just aren't available. I'm using Citra and Magnum in place of the Horizon and Centennial. Citra's a fairly new hop with lots of fruity flavors so this should be pretty cool to do. There's a lot of 1st's in this brew but with any luck it'll be a kick ass ale. As always I try to share my recipes for everyone to look at and tweak. I can't wait to make some bread out of this grain bed. I love rye bread. What's in the name? 18 is from the percentage of rye. Rad is a unit of radiation measurement. I always try to input something "submarine-like" into my names. After all it's Fairwater Brewing. We'll be outside most of the afternoon so come on by and grab a seat. I have plenty on tap and if the weathers nice I'll grill up some doggies.


Grain Bill
15lbs Pale
3.75lbs Rye Malt
18oz Crystal 80
4oz Roasted Malt


Hops
Magnum - 1.5oz @60
Citra - 1oz @60
Simcoe - 1.5oz @5
Amarillo - 1.5oz @0
Citra - .5oz @0

Yeast
For the yeast I'm using the Wyeast 1056 American Ale I harvested from the last Eric Stout I made. I have to admit I'm a little nervous about adding a harvested yeast from a stout but I'll throw caution to the wind today. It seemed to work well with my HoneyBell Hefe (to be blogged later).

According to Beer Smith I should have an OG of 1.089 which should be plenty for second runnings.

Now what am I doing and what's a partigyle? I'm running hot water (approximately 167 degrees) over the grains a second time to collect more wort. I'll collect 7.25 gallons of wort off the grain bed for my 1st batch. After I get that I'll continue to collect  6.5 gallons of wort for a second batch of weaker wort. Basically it's like running water over a tea bag a second time for another cup of tea. It'll be weaker but it'll still be tea.
After the initial fermentation of both batches I'll mix both together to create more even keeled ale. I'll have no idea of what the alcohol will be but I'll take an average measurement from both batches. Should be fun!