#22 Rye IPA - Beer Recipe - Brewer's Friend

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#22 Rye IPA

164 calories 14.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 70 min
Batch Size: 18.5 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 58% (ending kettle)
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Thursday March 19th 2015
1.054
1.010
5.8%
51.2
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 4.64 74.1%
1 kg German - Rye1 kg Rye 38 7.84 18.5%
0.40 kg United Kingdom - Crystal 45L0.4 kg Crystal 45L 34 118.59 7.4%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Chinook10 g Chinook Hops Pellet 12.7 Boil 60 min 18.44 10.8%
8 g Chinook8 g Chinook Hops Pellet 12.7 Boil 15 min 7.32 8.6%
20 g Simcoe20 g Simcoe Hops Pellet 12.9 Boil 15 min 18.58 21.5%
10 g Chinook10 g Chinook Hops Pellet 12.7 Aroma 5 min 3.68 10.8%
20 g Simcoe20 g Simcoe Hops Pellet 12.9 Aroma 2 min 3.17 21.5%
15 g Simcoe15 g Simcoe Hops Pellet 12.9 Aroma 0 min 16.1%
10 g Chinook10 g Chinook Hops Pellet 12.7 Aroma 0 min 10.8%
93 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 29.3
Mash volume with grains 32.9
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 23
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 15.9 L) 18.5
Estimated amount in fermentor 18.5
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Brygget 11. november 2015.
jeg kokte 70 minutter fordi pre-boil gravity så litt lav ut. Endte på lav effektivitet, usikker på hvorfor.
Pitchet gjæret på ca 20-21 grader. To pakker safale 05, ikke re-hydrert.

OG 1054.
Gjærer for første gang i The fast ferment. Etter 7 dager tømte jeg kolben under. Tømte en gang til en uke senere, og så siste gang på flaskedagen. Da hadde den stått 4 uker på dunk, men bare en uke på gjærkaka.

FG ble 1014. Den skulle egentlig ned til 1010, vet ikke hvorfor den stoppet så høyt.

Litt misfornøyd med smaken i starten, konkluderte med at rug ikke var min favoritt. Men, smaken har blitt bedre og bedre med tiden. Siste flaske drukket etter 14 måneder, og da var den riktig så god!

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  • Last Updated: 2017-01-10 14:21 UTC