I’m between jobs right now, so I took advantage of the vacation and spring weather to brew a batch of rye India pale ale, Devil Dog. It’s named after our dog Kiva and is a rich, copper colored beer with lots of alcohol and a nice balance between malt and hops. Three pounds of rye (to twelve pounds of pale malt and a pound and a half of crystal malts) adds a subtle hint of spicy earthiness. This is the third time I’ve brewed it, but I got an unexpectedly good yield, so it’ll be stronger than past incarnations.
My normal brewing efficiency has hovered around 70% for many years, but has been falling over the past five or six batches. I think this was partly due to some bad base malt, and partly due to a worn out mill. I got a new sack of Crisp Maris Otter, and replaced my old mill with a Monster 3-roller Mill. Initially, I was having trouble with whole grains getting stuck between the upper passive roller and the wooden base that supports the mill. When this happened, the mill would seize because the passive roller couldn’t spin. My solution was to cut a piece of sheet metal (a tin can, actually) to span the gap between the base and the passive roller, so that all the grains are fed directly between the two top rollers. So adjusted, the mill is fantastic. My last two batches have had yields of 79 and 81%, and I had no trouble sparging this recipe, even with three pounds of rye malt in the mash.
The top photo shows my current chilling setup. I leave a 55-gallon barrel of water (the barrel up on the deck) out overnight to get cold, and pump this cold water through my plate chiller (on the steps) into a second barrel (the one on the ground). The beer drains by gravity through the other half of the chiller into the fermentation bucket. I monitor the temperature as the wort exits the chiller, and keep an eye on the temperature in the bucket with a digital meat thermometer. In my last batch I had trouble with the chiller cooling the boiling wort to much because the water was very close to freezing. But this time I figured out the correct combination of pump speed and output valve setting so I could adjust the temperature of the chilled wort without stalling the pump. Once the Creek thaws (it’s right behind the cabin), I’ll be able to use it for chilling instead of hauling my own chilling water.
Assuming the yeast is up to the task of this 1.086 gravity wort, I should be enjoying a pint of Devil Dog in six to eight weeks.