Little Richie's Polska Piva IPA - Beer Recipe - Brewer's Friend

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Little Richie's Polska Piva IPA

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Reevesie
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Tuesday August 6th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Crisp Malting - Finest Maris Otter12 lb Finest Maris Otter 38 3 80%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.3%
0.50 lb American - Victory0.5 lb Victory 34 28 3.3%
0.50 lb United Kingdom - Amber0.5 lb Amber 32 27 3.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.3%
1 lb Briess - Rye Raw1 lb Rye Raw 35.3 3 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer (7.8 AA)1 oz Northern Brewer (7.8 AA) Hops Pellet 8 Boil 60 min 25.89 8.3%
3 oz Willamette (4.5 AA)3 oz Willamette (4.5 AA) Hops Pellet 4.5 Boil 15 min 21.68 25%
1 oz Comet (11 AA)1 oz Comet (11 AA) Hops Pellet 9.4 Whirlpool at 170 °F 90 min 6.71 8.3%
1 oz Yakima Valley Hops - Tahoma (6.9 AA)1 oz Yakima Valley Hops - Tahoma (6.9 AA) Hops Pellet 7.4 Whirlpool at 170 °F 90 min 5.28 8.3%
1 oz Comet (11 AA)1 oz Comet (11 AA) Hops Pellet 9.4 Hop Stand at 170 °F 20 min 3.89 8.3%
1 oz Yakima Valley Hops - Tahoma (6.9 AA)1 oz Yakima Valley Hops - Tahoma (6.9 AA) Hops Pellet 7.4 Hop Stand at 170 °F 20 min 3.06 8.3%
2 oz Comet (11 AA)2 oz Comet (11 AA) Hops Pellet 9.4 Dry Hop at 40 °F 2 days 16.7%
2 oz Yakima Valley Hops - Tahoma (6.9 AA)2 oz Yakima Valley Hops - Tahoma (6.9 AA) Hops Pellet 7.4 Dry Hop at 40 °F 2 days 16.7%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Water Agt Boil 15 min.
5 tsp Yeast Nutrient Other Boil 15 min.
5 each FermCapS Water Agt Boil 60 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Mash (S:165F,M:152-151F) Strike -- 165 °F 60 min
3.5 gal Sparge (155F) Sparge -- 155 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains (equipment estimates 7.61 g | 30.5 qt) 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 2.46 g | 9.9 qt) 1.81 7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.25 21  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 5.25 21  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

1/23/22-Came in less fermentable, but tasty and the body is good, so 1# of rye next time also. Next time just put cereal mash in the mash tun, it gummed up the mill badly. Also, wonder if this would benefit from an overnight mash. Changed the hops to fit availability. WP is really Dip-Hop. Shorten DH to 2 days next time. Will use this mineral/acid profile:
Mash: 2.5mlPhosphoric, 4g Chalk, 3g Espom, 9g Gypsum
Sparge: 4mlPhosphoric
Boil: 3mlPhosphoric

10/3/21-Changing the recipe to fit what I do now, 2xcrush for 80+%,changing the hops to stuff I have never used (1oz Nugget 60, 1oz Amarillo 15). WP is really Dip-Hop. Will use this mineral/acid profile:
Mash: 2.5mlPhosphoric, 4g Chalk, 3g Espom, 9g Gypsum
Sparge: 4mlPhosphoric
Boil: 3mlPhosphoric
Added the raw rye to give it a Polish boost.
10/3/21-Brewed, 10/8/21-Free Rise Diacetyl Rest 73F, 10/10/21-Cold Crash & Dry Hop.

12/9/2019-Dropped the acid malt. Efficiency suffered a lot, not sure if that was because of the higher ph or the lower mash temps. Since I moved to my garage, my equipment is colder, apparently, for mashing, and so I keep missing my desired temp. Going to have to adjust something. And I didn't get as much liquid out of the mash this time either, which is really strange. Maybe I needed to squeeze the bag better. Could be the bag is too small for the mash tun and so the grain is too compacted for good conversion.

**8/17/19-Reduced all the malts by 25% and changed the hops to fit what I have in the freezer, so I can brew a regular IPA. Ended up with about 1/2 Gallon more than I expected for the fermenter. It was up to the bottom of the plug in the carboy. Blow off tube is working as it should, so I'll end up with more top-cropped yeast for next time.

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  • Last Updated: 2023-10-10 17:03 UTC