Brewed a Rye Pale Ale on the weekend.
5.5gal batch
64% Maris Otter
26% Rye Malt (was supposed to be 16% malt and 10% flake, but Noble was out of flake)
5% Carapils (used Horton Cara Ridge)
5% Munich (Horton)
Lallemond London ESB
1/2 oz of Warrior at 60
1oz of Warrior and 1oz of Centennial pellets @180 for 30 min whirlpool
To the whirlpool I added what centennial and fuggles hop cones I had on the plants, should have weighed them, but likely about 5oz of cones, so about equivalent to 1oz of pellets, plus another oz of dried fuggles from my plants from last year.
1.057 to start on Sunday, was at 1.013 today, that Lallemond ferments quick considering estimated FG was 1.015, I will take it.
Seemed to taste not bad when I measured the gravity. Will take a balls worth of sediment (using a fast ferment) and let it clear itself up for a couple of days.