Black Rye IPA - Beer Recipe - Brewer's Friend

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Black Rye IPA

227 calories 24.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Thursday April 23rd 2015
1.068
1.019
6.4%
107.1
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale 38 3.75 67.7%
2 lb American - Rye2 lb Rye 38 3.5 12.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.5%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 6.5%
1 lb German - De-Husked Caraf III1 lb De-Husked Caraf III 32 470 6.5%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 107.07 19.2%
2 oz Cascade2 oz Cascade Hops Pellet 7 Aroma 0 min 19.2%
1.40 oz Columbus1.4 oz Columbus Hops Pellet 15 Aroma 0 min 13.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Aroma 0 min 9.6%
2 oz Cascade2 oz Cascade Hops Pellet 7 Dry Hop 7 days 19.2%
2 oz Columbus2 oz Columbus Hops Pellet 15 Dry Hop 7 days 19.2%
10.40 oz / $ 0.00
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2:1 Sulphate:Chloride ratio to accentuate the hops
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.43 g | 37.7 qt) 9.19 36.8  
Mash volume with grains (equipment estimates 10.67 g | 42.7 qt) 10.43 41.7  
Grain absorption losses -1.94 -7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

Split batch with BRY-97 in second half.

Move the intake up a bit before starting the mash so that we aren't pulling right off the bottom of the kettle with the 7.5 oz of hops that will be in there.

WLP545: Start at 66F and let free-rise until end of fermentation (leave out of fridge).

BRY-97: Start at 66F in fridge, ramp up to 72F after fermentation starts to slow down.

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  • Last Updated: 2015-05-20 15:56 UTC