Great Odin's Ghost - Beer Recipe - Brewer's Friend

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Great Odin's Ghost

221 calories 25.3 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: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: M. Florio
Calories: 221 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Saturday February 6th 2016
1.066
1.020
6.0%
67.8
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 64%
2.50 lb American - Rye2.5 lb Rye 38 3.5 17.8%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.6%
1 lb American - Wheat1 lb Wheat 38 1.8 7.1%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 3.6%
0.50 lb Dry Malt Extract - Light0.5 lb Dry Malt Extract - Light 42 4 3.6%
1 oz Belgian Candi Sugar - Amber/Brown1 oz Belgian Candi Sugar - Amber/Brown 38 60 0.4%
14.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil 60 min 36.87 50%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 30 min 13.49 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 15 min 17.43 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 g yeast nutrient Other Boil 50 min.
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 336 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       Amount: 2/3 cup      
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Temperature -- 161 °F 90 min
4 qt Sparge -- 170 °F 95 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.94 g | 15.8 qt) 4.33 17.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.39 37.6
Equipment Profile Used: System Default
 
Notes

OG was originally tested at end of boil at 1.05. I added about .5lb of DME and some belgian rock sugar (1-2 0z?) and got the final OG back up to 1.064. I suspect that my sparge wasnt efficient enough. The Rye really gummed up the sparging process and i had to really scrape my spoon to keep the liqueur flowing. I used rice hulls but perhaps not quite enough. my final ABV is likely to be closer to .6 than .7 but we will see. I used a yeast starter using Wyeast NW Ale.

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  • Last Updated: 2016-02-11 00:15 UTC