Joe's Rye IPA Double Ferment - Beer Recipe - Brewer's Friend

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Joe's Rye IPA Double Ferment

203 calories 17.8 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday May 27th 2017
1.062
1.011
6.7%
48.3
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 37.4%
3.30 lb Liquid Malt Extract - Maris Otter3.3 lb Liquid Malt Extract - Maris Otter 36 4 30.8%
1.40 lb Dry Malt Extract - Amber1.4 lb Dry Malt Extract - Amber 42 10 13.1%
8.70 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Rye1 lb Rye 38 3.5 9.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 9.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 50 min 8.3 10%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 12.92 10%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 15 min 6.74 10%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 4.83 10%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 4.25 10%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 1.74 10%
2 oz Cascade2 oz Cascade Hops Pellet 7 Hopback at 180 °F 20 min 9.53 20%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 20%
10 oz / $ 0.00
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 158 B cells required
wyeast 3711
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
46 13 0 39 111 17
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.83 g | 27.3 qt) 2.53 10.1  
Mash volume with grains (equipment estimates 6.83 g | 27.3 qt) 2.69 10.7  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.72 2.9  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5.58 22.3  
Hops absorption losses (hopback) -0.08 -0.3  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.53 10.1
Equipment Profile Used: System Default
 
Notes

After one week fermenting at 62 degrees, transfer to secondary and add Wyeast 3711 French Saison yeast. Allow to continue fermenting at warm room temp (70F to 72F) for two to three weeks. Final gravity should be below 1.008. Good results using a heating belt to get fermentation temperature up to high 70s for last week of fermentation. Dry hop three days before bottling.

First batch primary came down to 1.014. Added 3711 and let ferment at room temp (72) for three weeks. Final gravity only came down to 1.011. Added 2 oz of grapefruit extract, 2 oz of Mosaic hops and kegged (dry hop in keg).

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  • Last Updated: 2017-07-09 18:12 UTC