RYE IPA - 2 - Beer Recipe - Brewer's Friend

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RYE IPA - 2

246 calories 24.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Wednesday January 27th 2016
1.074
1.018
7.4%
73.3
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.35 lb American - Pale 2-Row6.35 lb Pale 2-Row 37 1.8 67.7%
0.72 lb American - Caramel / Crystal 60L0.721 lb Caramel / Crystal 60L 34 60 7.7%
1.73 lb American - Rye1.731 lb Rye 38 3.5 18.5%
0.29 lb American - Carapils (Dextrine Malt)0.29 lb Carapils (Dextrine Malt) 33 1.8 3.1%
0.29 lb American - Wheat0.29 lb Wheat 38 1.8 3.1%
9.38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 6.1 First Wort 0 min 9.36 15.6%
0.80 oz Columbus0.8 oz Columbus Hops Pellet 14 Boil 60 min 56.78 25%
0.30 oz Mount Hood0.3 oz Mount Hood Hops Pellet 6.1 Boil 30 min 7.13 9.4%
0.85 oz Mount Hood0.85 oz Mount Hood Hops Pellet 6.1 Boil 0 min 26.6%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 14 Dry Hop 10 days 23.4%
3.20 oz / $ 0.00
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 11 7 51 157 19
3.75 grams Gypsum
1.5 grams CaCl2
2.25 Epsom Salt
0.5 Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.51 g | 26.1 qt) 5.92 23.7  
Mash volume with grains (equipment estimates 7.27 g | 29.1 qt) 6.67 26.7  
Grain absorption losses -1.17 -4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.09 g | 20.4 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.92 23.7
Equipment Profile Used: System Default
 
Notes

Estimated Mash pH of 5.4
Actual Mash pH ended up 5.58

Preboil gravity = 1.061
Ending Gravity = 1.074

Preboil Volume = 4.6 Gal
Into Fermenter = 3.5 Gal (Dumped All)

Missed the FWH so adjusted the amount of Mt. Hood FWH to match the IBUs at 55 minutes.

Vitality starter of 2 packs yeast (both ~50% viable). 500-600 mL for 4 hours prior.
Cold crashed to 38 degrees then fined with gelatin for 3 days. Kegged and carbed for 3 days before serving.

Started @ 63-64 degress, ramped towards end of ferm to 68-69, then rested at 70 degrees for a week or so.

Also used wyeast nutrient to add zinc (and other stuff) to wort. Thought lack of zinc might be a potential cause of acetaldehyde (green apple).

Grain Absorption = 0.11 Gal/lb
Boiloff ~ 1.0 gal/hr
Grist Ratio = 2.13 qt/lb
Wort Shrinkage ~ 2.8%

Mash went to top of pot and spilled over a bit. Reduce future batches to 3.25 gallons.

TO DO NEXT TIME:

-Start heating wort while draining to lock in enzymes as opposed to mash out. Letting the wort cool changes enzyme composition.
-Try and get a filter for going into fermenter
-Use a grate to drain grain
-Try CaCl2, Gypsum, Epson Salt in bud light to see what I prefer
-Grind grain night before

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  • Last Updated: 2016-02-18 15:56 UTC