May 7th 2016 is National Homebrew Day! So I guess I gotta brew something.

I have bits of grain stashed everywhere from over the winter. Plus some of the bulk hops I have are getting to be a year old in the freezer. Time for a clean out brew.

After collecting all the loose ends and getting them weighed up, this is what the final recipe was.

Loose End Basement Brew 2016 – 3 gallon Double Rye IPA?

6 lbs 2 row

.5 lb 80L

2 lbs rye malt. (not flaked rye)

1.5 lbs Flaked barley

1 oz Magnum @ 60

2 oz Willamette @ 10

1 oz Chinook @ flameout 10 minute stand

1 oz Centennial @flameout 10 minute stand

Nottingham yeast mashed at 150

I was briefly worried about a stuck sparge with all the rye and flaked. But I took the batch sparge a bit slower than usual and didnt have any problems. 

Beersmith has been calculating my temps and volumes a bit low on the 3 gallon batches, so I upped them slightly. This helped get everything right on the numbers.

With an OG of 1.082 I was a bit worried that the one pack of Nottingham might not be enough. But holy crap did it take off. Almost like the Notty of old. 

But we did have one problem. But I’m not even sure it is a problem yet. 

I didnt run it dry. I tasted the beer and no signs of burnt taste or smells. 

I would assume this is caramelized sugars,, but never had anything even remotely like this before, even with bigger beers than this.

Maybe all the rye and flaked barley? Gonna keep eye on this one.

How do I clean this? Maybe just replace them.