Island Hopper Lagered Rye IPA - Beer Recipe - Brewer's Friend

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Island Hopper Lagered Rye IPA

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 75 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.27 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 96%
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday July 9th 2021
1.060
1.011
6.5%
35.6
4.8
5.3
1.06
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Canada Malting - SUPERIOR PILSEN MALT7 lb SUPERIOR PILSEN MALT 37.2 1.5 50.2%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 14.3%
2 lb Weyermann - Pale Wheat2 lb Pale Wheat 36 2 14.3%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 7.2%
1 lb OiO - Toasted Wheat Flakes1 lb Toasted Wheat Flakes 34 1 7.2%
9 oz Weyermann - Acidulated9 oz Acidulated $ 1.89 / lb
$ 1.06 		27 3.4 4%
6 oz Honey Malt6 oz Honey Malt 37 25 2.7%
13.94 lbs / $ 1.06
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Mash at 147 °F 60 min 8.6 14.3%
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool at 175 °F 20 min 5.75 9.5%
1 oz Yakima Valley Hops - AU Vic Secret1 oz AU Vic Secret Hops Pellet 17.4 Whirlpool at 175 °F 20 min 6.67 9.5%
1 oz Rakau1 oz Rakau Hops Pellet 10.5 Whirlpool at 175 °F 20 min 4.03 9.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool at 175 °F 20 min 3.83 9.5%
1 oz Waimea1 oz Waimea Hops Pellet 17.5 Whirlpool at 175 °F 20 min 6.71 9.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop (High Krausen) at 65 °F 3 days 9.5%
1 oz Yakima Valley Hops - AU Vic Secret1 oz AU Vic Secret Hops Pellet 17.4 Dry Hop (High Krausen) at 65 °F 3 days 9.5%
1 oz Rakau1 oz Rakau Hops Pellet 10.5 Dry Hop (High Krausen) at 65 °F 3 days 9.5%
1 oz Waimea1 oz Waimea Hops Pellet 17.5 Dry Hop (High Krausen) at 65 °F 3 days 9.5%
10.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 lb Rice hulls Water Agt Mash 0 min.
2.50 g Ascorbic Acid Water Agt Boil 10 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.7 psi       Temp: 36 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
IPA Brofile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136 12 40 202 101 104
8.75 gallons R/O

4.75g baking soda
14g calcium chloride
3g gypsum
4.2g epsom.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Overnight mash. No knock out necessary. Just sparge to volume and boil. Infusion 155 °F 148 °F 720 min
8 qt Looking for highly fermentable wort, so reserve sweet wort if volumes need adjustment. Fly Sparge 148 °F 170 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.97 27.9  
Mash volume with grains (equipment estimates 7.84 g | 31.4 qt) 8.03 32.1  
Grain absorption losses -1.74 -7  
Hops absorption losses (mash) -0.06 -0.2  
Remaining sparge water volume (equipment estimates 3.2 g | 12.8 qt) 2.35 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.13 g | 32.5 qt) 7.27 29.1  
Boil off losses -1.88 -7.5  
Post boil Volume 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 0.19 0.8  
Going into fermentor 6.25 25  
Total: 9.32 37.3
Equipment Profile Used: System Default
 
Notes

Switched from stove top 5 gallon, to Grainfather s40 since the inception of this recipe. A few modifications have since been made, including the size of batch. But it seems to be a no fuss no muss type beer style to brew on the all in one.

Edit. This one turned out amazing. I'll redo it for sure. Hopefully I'll get a few BHE points back second whack.

Edit. Keep the oxygen off this lil pup. she's a volatile little firecracker. Closed trasnfer. Purged vessels. Easy does 'er. You know the drill. If you have a soda stream at home, I've found it's a good way to purge your hops, in a jar or bottle, if it's going in the top hole. Run the co2 while you're dry hopping etc. This one goes in the belly when it's fresh. Turbidity is your fren. She's slippery as diesel.

Edit. I'm trying something new. I had an extra pack of Diamond Lager that I made a 2 liter starter with, from last batches left over sweet wort. When cleaning out the conical the Nottingham in there smelled great, and looked healthy. So I tossed the collection ball into the starter with the lager. I've had an IPL by Cameron's in Ontario, called 12 Mile. Not sure if they still make it, but it was awesome. This will be an ode, of sorts, to 12 mile. I originally made this IPA recipe for a friend with an island, in Ontario. He was a huge IPA fan, and he was once a homecraft brewer, too. I'm sure he would have appreciated the new twist on this, if he hadn't enjoyed a few 12 miles himself. Rest his soul.

Edit. Ferment is coming along nicely. I could smell the lager yeast giving off some sulphur nearing the final stages of ferm. I was happy with the efficiency & gravity numbers for this batch. Ferm otherwise smells like a hopyard. Dry hops just went in, will keg & crash in 2 days from now. Looking forward to sucking this puppers back.

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  • Last Updated: 2024-08-12 03:23 UTC