Exploration Rye IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Exploration Rye IPA

241 calories 24.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 46 liters (ending kettle volume)
Pre Boil Size: 54.2 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 241 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created: Tuesday July 30th 2019
1.078
1.019
7.7%
64.2
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 kg American - Pale 2-Row10.5 kg Pale 2-Row 37 1.8 61.4%
3.30 kg Briess - Rye Malt3.3 kg Rye Malt 36.8 3.7 19.3%
0.55 kg American - Carapils (Dextrine Malt)0.55 kg Carapils (Dextrine Malt) 33 1.8 3.2%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale - (late boil kettle addition) 38 3.75 11.7%
0.45 kg Rice Hulls0.45 kg Rice Hulls 0 0 2.6%
0.30 kg German - Acidulated Malt0.3 kg Acidulated Malt 27 3.4 1.8%
17.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 16.19 8%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 20 min 11.04 8%
2 oz Sorachi Ace2 oz Sorachi Ace Hops Pellet 11.1 Boil 20 min 19.6 16%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 6 min 4.28 8%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 6 min 3.8 8%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 2 min 0.08 8%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 11.1 Boil 2 min 0.03 4%
1.50 oz Nelson Sauvin1.5 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 0 min 5.78 12%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Whirlpool 0 min 3.42 8%
1.50 oz Nelson Sauvin1.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 12%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Dry Hop 5 days 8%
12.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 304 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
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
Infusion -- 67 °C 60 min
Sparge -- 76 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.76 L. Suggest reducing initial water volume to 45.4 L and adding 7.36 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.59 L. Suggest reducing initial water volume to 34.11 L and adding 17.19 L sparge/top-off. 51.3
Strike water volume at mash thickness of 3 L/kg 51.3
Mash volume with grains 62.6
Grain absorption losses -17.1
Remaining sparge water volume 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.8 L) 54.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil volume (equipment estimates 47.4 L) 46
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 45.6
Total: 72.2  
Equipment Profile Used: System Default
 
Notes

Based on clone recipe of "Nelson" IPA. Built to exceed original.

  • at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge. w/e.

  • too much grain, each mash addition divided evenly between 2 mash tuns, 150F and 152/153F respectively targeted (mash range total is about148F to 158F, 154+ produces thicker body more unferm. sugars.)

  • since hop additions are all in pellet form, will need to whirlpool after cooling for ~45 minutes, then siphon the wort off the trub in the kettle.

  • WHILE WHIRLPOOLING, secondary + dryhop the previous beer (APA) to clear yeast cake.

  • DRY HOP -> find a method to filter the pellet matter from the beer in the secondary.
Last Updated and Sharing
 
449
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-15 05:26 UTC