Ryed Irish Stout - St. Patrick s Homebrew Beer Recipe

Hey, Ross is in the house. What's up man? Got a new sweater. New year, new you. Look at this. Better heat up times, better, more consistent mash temps, and better oil performance. Heat retention. Yes, that's nice. You hooking up hoses? Hook hoses up. Throw grains in. Let's just throw some grains in. It's your world, man. We're just living in it. The smell of a stout mashing might be one of our favorite things in the world. Oh, that's so nice. Then you have the rye and you get a little sweet action. All right, so beer. Rye Irish Stout. Came out of the mash maker book. It's Michael Dawson. Where did Michael Dawson work? I think most people probably know him from early brewing TV. Northern Brewer. I know he's no longer with them as far as I know. I think he's with BSG now. Oh, I thought he worked for a yeast company. He did, but he worked for Wyeast for a while. I think he was at BSG. I've brewed quite a few of his recipes over the years and always enjoyed them. So Irish Stout with a little bit of rye in it. Yeah, we used flaked rye instead of the flaked barley you would normally use. We also added Maris Otter chocolate rye malt, mainly because they're out of roasted barley. We did half of that and half of black patent. We'll see what happens. Cool. You like ryes. I love them dry. Irish Stout with some rye. First beer of 2018. Way ahead of schedule for St. Patrick's Day. Here we go. That is the bizarre rye to the far side. Right there. Looking good. Smells awesome. Well, 60 minutes is up, my friend. Yeah. Oh, man. What a great show. Yeah. What do you want to do? Do you want to be the muscle or do you want to be the hook guy? You know, spend some time out on the corner, man. I'll hook one off here for you. You'll be the hook guy? I'll be the hook guy. Am I doing it right? Nope. Doing it wrong. Dude, look at this guy. Doing it wrong. Still doing it wrong. Can't get it right. Hook guy. Okay. They say it's like riding a bike, hooking one off. There you go. Uh-oh. There we go. Alright. Heroic effort. Yeah. The hook guy almost got fired. Yeah. While it's draining, I always just like to pump it up to 100%. And I'm going to steal a little pre-boiled gravity sample. Did Andy Rooney die? No way. Did he? I don't know. Probably not. Probably. He's got to be alive. Is she alive? Andy Rooney, if you're still alive, let us know. Don't be afraid to respond. Emptying the old houses. Dude, damn it. Finally figured it out. We're on track for a zero spill day right now. We are on track, dude. This could be a good 2018. 2018. Purse the clean 2018. These little drips right here. That doesn't count. This is what you call a drip. That's not what you call a drip. That's what you call a spill. Maybe we should do a comparison of 2017 versus 2018 goals. Okay, 2017. Sorted out junk in shed. 2018 file insurance claim on... For burnt down shed. Burnt down shed. New Year's resolutions are always the funny thing. Slippery slopes, man. New Year's resolutions, um... Get... This year... Yeah. Make some kombucha. Make some crafts. That might be my... Kombucha. Make some cheese and kombucha is mine. What? Make some cheese? Yeah. How about that, man? That's not bad. I want to make some cheese. I want to age some funky cheese. Dude, funky cheese is... I feel like people try to get too, like... Holistic or esoteric with resolutions. Like, there are these broad statements that are made that affect you at, like, uh... Operating system level where it's just like, I want to do a thing. I want to have fun doing it. And then the resolution is, like, complete. Check the box on the New Year's resolution. It's done. It's not like... Ongoing? Create more positivity in my, like, life sphere. It's like, how do you measure? It's an impossible metric to... What's your baseline of positivity now? And how do you... What are the units? To measure the growth. Or... Positive meters? Minus. Yeah. Like, negatons? Like, what are you... Yeah. How do you... What are we measuring? What unit are we using? What are we using? Is this a metric? Like... I agree with that. Yeah. It's like, you want to make some cheese, it's like, yo. Make some cheese. I got the dairy. I got the salt. I got the lemon. I got a cave. Right. Yeah. It's a wheel of cheese. We got systems. Done. You gotta be realistic. Gotta be realistic. Like, uh, 2017, I'm gonna learn to love myself. 2018, I'm just going to... Make some cheese. Yeah. Make some cheese. Some kombucha. Get my van running. Get that van running. That's the key. Should we pull the grain basket out? Yeah. Let's do that right quick and then pop the lid on that. Get it up to a boil. That should open up there like planetary. Are you catching that? What's our... What's our liquid level in there? What, uh... Gross. Looking good. Is there like a mark? Yeah. It's on the inside. We lost a gallon... Just a tiny bit more than a gallon. So we had like 6.8, you think, in there? Uh... Do you wanna be a guessing man? Yeah. I would say 6.8 is a really, really good guess. Now we're shooting for 1038 pre-boil gravity. What did I say we were looking for? 1038. We are 1038. We are? We are 1038. So we're coming up to our boil here. Our boiling temp's around 208. And we'll be tossing in an ounce of Northern Brewer at that time. A lot of folks ask about boiling full 5-gallon batches in our kettles using only 1650 watts. Which is the max you can run on 110 volt. On a 15 amp circuit. On a 15 amp circuit, 110 volt, 1650 is the max. Household level. Yeah, so a lot of folks are limited by that. It works well. You just have to be aware that it's gonna take a little bit longer and there's some tricks that work really well. Insulation is your friend. We have insulation on the bottom too, which is a must because otherwise all that heat... It's like a heat sink. If we didn't have the insulation earlier, this table would get super hot. The whole thing gets hot. So it's just wasting all that energy. The other thing is, as it comes up to a boil, I leave the lid completely on. And then once it starts boiling, I basically just move it a little bit. Just a little bit of a crack. And that keeps a good, roaring, rolling boil. And then I've never had issues with DMS, any of that stuff. You've tasted our beers. It's one of those things, you read about it, people are like, you need to have the lid off. But at the end of the day, if you're trying to do 5-gallon batches and you're limited, crack the lid. It works. It's just one of those things. Really, essentially, if you just pop this guy in, it holds up enough to release. Just to let the vapor escape. Yeah, so where are we at right now? We're at 208, so we're up to a little gentle boil. Going to go ahead and add the hot basket. You want to toss these bad boys in? Yeah, they smell great. We've got a good boil going. So you can see, I mean, it's a plenty vigorous boil. You can just pop them on in. I'll set the timer for 60. Or how long do you want to recirculate in the work chiller? 10 minutes. Okay, so I'll set it at 45 minutes. We'll add a work block tablet and then get everything hooked up. And then we'll have about 10 minutes. We've upped our sanitation and cleaning regimen around here at Ross. Dude, smart. Non-New Year's based resolution. Just a general, be better every day resolution. Wash your hands after you go to the bathroom. Smart, yeah. I gave you two reasons to wash your hands after you go to the bathroom. High fives? Number one and number two. That's it. How about that? We're about 15 minutes left. Just going to toss our work block tablet in. Got ourselves a healthy boil in there, boys and girls. So we'll let that do its thing. And then I'm just going to hook the hoses up. I always like to circulate the boiling water through the work chiller. Yeah, for 10 minutes, 15 minutes. Let it do its thing. Yeah, just sanitize it. These things, we clean them out really well. You really have to clean. You have to be pretty diligent. The best thing to do is. This is where you're going to pick up some gunk. This is where you're going to get sugar, syrupy shorts. You're going to get hot matter. They work great. I prefer this much to the big, bulky, awkward coil immersion chillers. Yeah, best thing to do is when you're done for a day, clean your kettle, fill it with PBW. Recirculate through your pump and this for like an hour. And then go in both holes. You want to switch it up. You want to go in the out. Reverse direction. Reverse flushing. Yeah. So you want to make sure you hit both holes. Otherwise, stuff gets stuck in the crevices. And then that's where you're going to get some funky grime that you don't want. There's a bunch of sugars just sitting in it, all coagulating. You'll see like, if you get hot debris in there, you see like just gunk coming out. Coming out, yeah. It's crazy. I think even just leaving it sit. Let it sit for a bit, yeah. You can even leave it sit overnight and then come back and give it a final flush. Our new regimen is do the recirculate, flush through in both directions every time after every brew day. That baseline of sterilization. Yeah, totally. That's your New Year's resolution? Yes. Here's my problem, man. I have two conflicting resolutions. Number one, I actually have three. What? Number one, no resolutions. Okay. Number two, let's be more sterile and cleaner than we have in the past. Number three, read more, which sometimes includes reading books on the toilet while I'm taking a dump. Oh, those are conflicting, yeah. Oh, those conflict. Definitely. Definitely? Definitely. What am I going to do? I think I'm back to probably just sticking with number one. No resolutions. Okay. Did you put any gasket on there? I haven't used neither side. We haven't used in a while. One of them is due for a new one. Yeah, this one right here. The heat will definitely kill your gaskets. The nice thing is you can pick up like a 20-pack of these hardware for like a dollar. Yeah, 15 cents. Yeah, they're super cheap. It's best to kind of have that thing on its side. You ready to circulate? Yeah, go for it. That pump is really quiet. Yeah, they're really nice. So, we're going to let that do its thing. We're going to kill the heat. Yeah, we're getting behind schedule here on the old Rue Day. Kill the heat. Business papers, I'm going to make these out of the way. Five and a half probably. This has been a no-spill Rue Day so far. Stop talking about it. We're on actually fourth of tasting. Yeah. What time is it? 3.30? Fatigue is setting in. I did eat a hearty breakfast prior to coming, so I have a good base going on. What is our level of liquid there? Anybody see that? We're supposed to have 6.04 gallons. I would say like 6.10. Once we take that hot basket out too, it'll drop. Yeah, 6.10. Oh, right. We're probably dead on. Sweet. What kind of yeast do you want to use, Kyle? Well, I'm going to say whatever you bought. I know. I was proud to take it out of the fridge. By the time it cools down, we'll be fine. We didn't have time to make a yeast starter. San Diego Super Yeast. Yeah. It's a clean fermenter. Shouldn't use a lot of esters. That's what the old recipe called for. It's just a clean American fermented yeast. I should have your back pocket. I did. I'm going to warm it up. This is a low ester producing strain that results in a balanced neutral flavor and aroma profile. Very versatile for a wide variety of styles. Similar to California Ale Yeast, WLT001, but it generally ferments a little faster. The grain mill is the main event here. You're not using a bunky hop varietal with a bunch of crazy hoppy flavors. You're not using a yeast that's going to produce a bunch of crazy esters during fermentation. It's like these good dark roasted malts, a couple of different styles. That grain adjunct, your rye, is going to give it that cool sort of rye sweetness, that mouthfeel cream action from the rye, all those different caramely chocolatey flavors from your specialty roasted malts. You want those to shine. Shine's the star of the show. I feel like then, at this point, what I've just taken from what you both said was that a better name for this beer than Rye Irish Stock would be the main event. The main event, yeah. Or the star of the show. The star of the show. I feel like the main event has a good sort of boxing card title fight in the fine Irish tradition of Amsterdam, welcome to New York, build a butcher. You know, the Irish and the New World, same old problems. Gotta drink something to dull the pain. What are you trying to ferment out here? Sixty-five to sixty-seven. Okay, cool. It's not bad. You got that yeast in your back pocket? I do. I'm just happy to see you. Quick drop. What are we shooting for again, Emmett? Ninety-sixty-five. We're about half in, man, so. What's our liquid level in that book? Five and a half, probably. Five and a half, you say. That's what we're shooting for. Boom. Scissors. Knife? Yeah, I don't know, like, what you butcher with that knife. I want my squirrels. Yeah, buddy. Get you one of them windshield peels. You want to toss two of these in there since we didn't make a starter? Dos. Whatever, man. What's the gravity, Emmett? Gravity, range, five gallons, ten fifty, so it's ten sixty-five, so where are we at? Ten forty. We haven't taken a reading, but I'm hoping around ten forty-six. Then we probably don't need another package. But hey, whatever you want, man. If you want to double it up, Emmett. We're D-ing up. Sometimes it's not a bad idea. Twenty-eighteen, you've got to double it up. I'd rather have a little more healthy yeast than less. I think her over-pitching is a thing. It is a concern. But it's like, yeah, it's a lot of bad white yeast. I think you have to like, yeah. It's got a relationship. Have you used this particular White Wives yeast before? I have not. No. Already sort of... Vacuum sealed in the thing? Oh, that kind of pitch? Yeah. They switched to that because they're having issues, I think, with the other style. Ah, interesting. Do you need a hand? It's never coming off. A little corner. You just want this one in here? Yeah. There it is. There she goes. There she is. I'm so proud of you guys. It's on. Look at that. Five gallons of beer. It's going to be a great 2018. Well, let's take a final grab of this guy. There's nothing in the kettle that we can... Get a little rain out? Oh, yeah. How long does he say he ferments this for? I don't know. Seven to ten days. Aim for maximum temp in the mid-60s. Rest in primary for a couple three days after final gravity is reached. Just under 1040. Really? We're that low? It looks like here. What the f***? So here our target's what, 1046? Yeah. We're way low. Not way low, but low. Just low enough. Which is weird, because we had our boil off, right? Yeah. That's, I mean, right on. Yeah. So we're a little low. That is. We're shooting for 1045? 1046. I got to figure that out. Wrap my head around that one. I might just have something weird in beer smith that's affecting... The numbers that you want to see versus the numbers that we have. That we're getting. We need a little more liquid, I think. We're definitely over on our liquid, which would be the problem. Is that the boil just didn't boil off enough to have that density that you want to see. So we start with 6.9 gallons, and it boiled off to 6.10 gallons. So that's probably it. Just adjust the boil off rate by .2. I guess fermentation will dictate what the actual beer's going to do at the end. Yeah, it should finish around 1009, 1010. So, I mean, it'll be good. I'm not worried about it. It'll be 5%, below 5 maybe. Well, hey guys. We're brewing 5 gallons of Rye Irish Stout. First batch of beer, 2018. 2018. 2-0. In the books. Congratulations, guys. So I'm going to toss this in the old fermenting freezer. We're ready to do 64 to 66. Temperature. Yeah. It's like ale. Yeah. So we're between 62 and 64 right now. So we should be good to go. You got it? Oh, golly. I personally like buckets a lot more than carboards. Why's it come? It's got a handle. They're easy to clean. Yeah, that's true. I don't know. It doesn't turn into not a bucket anymore. Right? Yeah. Uh-oh. Oh, this front chest freezer is useless. I'll swap one of these into there. Yeah, that sounds good. We should put a collar on that. That's true. That's true, yeah. This was more or less a free freezer. Teamwork don't seem to work. I think we should look into the squirrel tartare. I feel like it's too tough. I feel like a squirrel chili. Mixed rodent chili squirrel hair. You're not doing like a... Unless you've got the means to prepare the squirrel, you know, some sort of Viking range, funky convection oven, you could... You'd have to have a Viking range, too. I don't know. Or a stick. Go Vikes. Or a piece of wood. That, too, over the fire? Depends on the squirrel you're going for. You sous vide the squirrel? You f***ing process that s***, vacuum seal that s***, drop it in a cooler with some more water, sous vide some squirrel up in the... Yeah, up in the squirrel. Or steak. I thought I'd do a steak. I'll definitely film that if you guys want to do that. Get some shallots. Ooh. Yeah, the fun flavors of Haywood Road. This is rich. Right here. All the food was sourced on Haywood. It's local. Yeah, local. Very local. There's a huge groundhog up the street. Whistle pig?