Hoppin' Mad Rye DIPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hoppin' Mad Rye DIPA

250 calories 22.2 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Thursday December 24th 2020
1.076
1.014
8.2%
66.8
11.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 67.7%
3 lb Rye3 lb Rye 38 3.5 18.5%
1.25 lb Caramel / Crystal 60L1.25 lb Caramel / Crystal 60L 34 60 7.7%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.1%
0.50 lb Torrified Barley0.5 lb Torrified Barley 36 2 3.1%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 First Wort 0 min 16.45 20%
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil at 212 °F 60 min 43.63 20%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.8 Boil at 212 °F 30 min 5.75 10%
1.50 oz Mount Hood1.5 oz Mount Hood Hops Pellet 4.8 Boil at 212 °F 1 min 0.97 30%
1 oz Nugget1 oz Nugget Hops Pellet 14 Dry Hop 0 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
17.28 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.7 gal Infusion 159 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.43 g | 37.7 qt) 9.98 39.9  
Mash volume with grains (equipment estimates 10.73 g | 42.9 qt) 11.28 45.1  
Grain absorption losses -2.03 -8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.7 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.2 24.8  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.2 g | 24.8 qt) 5.5 22  
Total: 9.98 39.9
Equipment Profile Used: System Default
 
Notes

This is a variation of Denny’s Rye IPA with some subtle changes in grain, yeast and hops that I typically in my brew room inventory. It is a hefty DIPA with a nice malt backbone and rye spicyness.

Last Updated and Sharing
 
576
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-04-25 15:34 UTC