Bitter about Monday - RyePA w/ Simcoe & Idaho 7 - Beer Recipe - Brewer's Friend

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Bitter about Monday - RyePA w/ Simcoe & Idaho 7

237 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cupcake
Hop Utilization: 94%
Calories: 237 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Friday August 13th 2021
1.072
1.014
7.6%
44.8
9.1
5.3
38.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale $ 1.56 / lb
$ 14.04 		38 3.75 63.2%
2 lb American - White Wheat2 lb White Wheat $ 2.09 / lb
$ 4.18 		40 2.8 14%
1.50 lb American - Rye1.5 lb Rye $ 1.65 / lb
$ 2.48 		38 3.5 10.5%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L $ 3.00 / lb
$ 1.50 		34 40 3.5%
8 oz Gambrinus - Honey Malt8 oz Honey Malt $ 2.99 / lb
$ 1.50 		37 25 3.5%
12 oz Cane Sugar12 oz Cane Sugar $ 0.01 / oz
$ 0.12 		46 0 5.3%
14.25 lbs / $ 23.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial (10 AA)0.5 oz Centennial (10 AA) Hops $ 1.20 / oz
$ 0.60 		Pellet 10 Boil 60 min 14.04 4.8%
0.50 oz Centennial (10 AA)0.5 oz Centennial (10 AA) Hops $ 1.20 / oz
$ 0.60 		Pellet 10 Boil 15 min 6.96 4.8%
0.50 oz Citra (11 AA)0.5 oz Citra (11 AA) Hops $ 1.30 / oz
$ 0.65 		Pellet 11 Boil 15 min 7.66 4.8%
0.50 oz Simcoe (12.7 AA)0.5 oz Simcoe (12.7 AA) Hops $ 1.30 / oz
$ 0.65 		Pellet 12.7 Boil 5 min 3.55 4.8%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops $ 2.00 / oz
$ 2.00 		Pellet 11 Whirlpool at 170 °F 20 min 4.49 9.5%
1 oz Simcoe (12.7 AA)1 oz Simcoe (12.7 AA) Hops $ 1.30 / oz
$ 1.30 		Pellet 12.7 Whirlpool at 170 °F 20 min 5.19 9.5%
0.50 oz BSG - Idaho 7 (14.1 AA)0.5 oz BSG - Idaho 7 (14.1 AA) Hops Pellet 14.1 Hop Stand at 170 °F 20 min 2.88 4.8%
2 oz BSG - Idaho 7 (14.1 AA)2 oz BSG - Idaho 7 (14.1 AA) Hops $ 1.75 / oz
$ 3.50 		Pellet 14.1 Dry Hop at 65 °F 2 days 19%
2 oz Citra (11 AA)2 oz Citra (11 AA) Hops $ 1.30 / oz
$ 2.60 		Pellet 11 Dry Hop at 65 °F 2 days 19%
2 oz Simcoe (12.7 AA)2 oz Simcoe (12.7 AA) Hops $ 1.30 / oz
$ 2.60 		Pellet 12.7 Dry Hop at 65 °F 2 days 19%
10.50 oz / $ 14.50
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
6 g Gypsum Water Agt Mash 0 min.
3.50 ml Lactic acid Water Agt Mash 0 min.
2 g Salt Water Agt Mash 0 min.
5 g ascorbic acid Water Agt Boil 5 min.
1 g BSG - Kerry Whirlfloc T Fining Boil 5 min.
5 g Yeast Nutrient Other Boil 5 min.
1 each White Labs - Yeast nut pill Water Agt Boil 5 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 10 28 70 160 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Strike 164 °F 152 °F 60 min
2.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.73 18.9  
Mash volume with grains 5.81 23.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 3.66 14.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.59 g | 22.4 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.91 g | 23.6 qt) 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

Maris and wheat as the base, and C60 and Honey malt to add some sweetness, and balance out the 10% rye.

Boil is Centennial and Citra to 40 IBU's. Whirlpool is Centennial and Simcoe. Post fermentation Dry hop of Idaho 7, Citra, and Simcoe for some pine, fruit, and American hop dankness.

Plan to use the Voss at around 70-75F during high krausen with a big starter in hopes to get the cleanest profile from the Voss, as well as high attenuation. May also raise temp as much as possible when krausen drops to ensure full attenuation. Will Cool down to ~65F prior to dry-hopping.

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  • Last Updated: 2021-09-01 12:27 UTC