Rye Rye Rocco v.2

Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Post Boil Size: 6.2 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 77% (brew house)
Source: MC
Hop Utilization: 98%
Calories: 242 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Saturday May 9th 2020

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	American - Pale Ale10 lb Pale Ale	$ 1.69 / lb $ 16.90	37	3.5	70.8%
2 lb	American - Rye2 lb Rye	$ 1.90 / lb $ 3.80	38	3.5	14.2%
1 lb	American - Red Wheat1 lb Red Wheat	$ 1.90 / lb $ 1.90	38	2.5	7.1%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	$ 1.59 / lb $ 1.59	34	40	7.1%
2 oz	American - Chocolate2 oz Chocolate	$ 2.00 / lb $ 0.25	29	350	0.9%
14.12 lbs / $ 24.44

Amount

Fermentable

Cost

PPG

°L

Bill %

10 lb

American - Pale Ale

$ 1.69 / lb
$ 16.90

3.5

70.8%

2 lb

American - Rye

$ 1.90 / lb
$ 3.80

3.5

14.2%

1 lb

American - Red Wheat

$ 1.90 / lb
$ 1.90

2.5

7.1%

1 lb

American - Caramel / Crystal 40L

$ 1.59 / lb
$ 1.59

7.1%

2 oz

American - Chocolate

$ 2.00 / lb
$ 0.25

350

0.9%

14.12 lbs / $ 24.44

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Yakima Valley Hops - Warrior (17.5 AA) / 1.19 Ounces	$ 1.00 / oz $ 0.70	Pellet	17.5	Boil	75 min	40.32	8.5%
1 oz	Yakima Valley Hops - Magnum (German) (13.3 AA) / 8 Ounces	$ 1.12 / oz $ 1.12	Pellet	13.3	Boil	15 min	20.79	12.2%
3 oz	Yakima Valley Hops - Chinook (13.4 AA) / 8 Ounces	$ 1.00 / oz $ 3.00	Pellet	13.4	Boil	5 min	25.24	36.6%
0.50 oz	Yakima Valley Hops - Magnum (German) (13.3 AA) / 8 Ounces	$ 1.00 / oz $ 0.50	Pellet	13.3	Boil	5 min	4.18	6.1%
2 oz	Yakima Valley Hops - Chinook (13.4 AA) / 8 Ounces	$ 1.50 / oz $ 3.00	Pellet	13.4	Dry Hop	3 days		24.4%
1 oz	Yakima Valley Hops - Magnum (German) (13.3 AA) / 8 Ounces	$ 1.12 / oz $ 1.12	Pellet	13.3	Dry Hop	3 days		12.2%
8.20 oz / $ 9.44

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

0.70 oz

Yakima Valley Hops - Warrior (17.5 AA) / 1.19 Ounces

$ 1.00 / oz
$ 0.70

Pellet

17.5

Boil

75 min

40.32

8.5%

1 oz

Yakima Valley Hops - Magnum (German) (13.3 AA) / 8 Ounces

$ 1.12 / oz
$ 1.12

Pellet

13.3

Boil

15 min

20.79

12.2%

3 oz

Yakima Valley Hops - Chinook (13.4 AA) / 8 Ounces

$ 1.00 / oz
$ 3.00

Pellet

13.4

Boil

5 min

25.24

36.6%

0.50 oz

Yakima Valley Hops - Magnum (German) (13.3 AA) / 8 Ounces

$ 1.00 / oz
$ 0.50

Pellet

13.3

Boil

5 min

4.18

6.1%

2 oz

Yakima Valley Hops - Chinook (13.4 AA) / 8 Ounces

$ 1.50 / oz
$ 3.00

Pellet

13.4

Dry Hop

3 days

24.4%

1 oz

Yakima Valley Hops - Magnum (German) (13.3 AA) / 8 Ounces

$ 1.12 / oz
$ 1.12

Pellet

13.3

Dry Hop

3 days

12.2%

8.20 oz / $ 9.44

Amount	Variety	Cost	IBU	Bill %
0.70 oz	Yakima Valley Hops - Warrior (17.5 AA) / 1.19 Ounces (Pellet)	$ 1.00 / oz $ 0.70	40.32	8.5%
2.50 oz	Yakima Valley Hops - Magnum (German) (13.3 AA) / 8 Ounces (Pellet)	$ 1.12 / oz $ 2.81	24.97	30.5%
5 oz	Yakima Valley Hops - Chinook (13.4 AA) / 8 Ounces (Pellet)	$ 1.00 / oz $ 4.99	25.24	61%
8.20 oz / $ 8.50

Amount

Variety

Cost

IBU

Bill %

0.70 oz

Yakima Valley Hops - Warrior (17.5 AA) / 1.19 Ounces (Pellet)

$ 1.00 / oz
$ 0.70

40.32

8.5%

2.50 oz

Yakima Valley Hops - Magnum (German) (13.3 AA) / 8 Ounces (Pellet)

$ 1.12 / oz
$ 2.81

24.97

30.5%

5 oz

Yakima Valley Hops - Chinook (13.4 AA) / 8 Ounces (Pellet)

$ 1.00 / oz
$ 4.99

25.24

61%

8.20 oz / $ 8.50

Amount	Name	Type	Use	Time
2.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
8.50 g	Gypsum	Water Agt	Mash	1 hr.
2.22 ml	Lactic acid	Water Agt	Mash	1 hr.

Amount

Name

Cost

Type

Use

Time

2.50 g

Calcium Chloride (anhydrous)

Water Agt

Mash

1 hr.

8.50 g

Gypsum

Water Agt

Mash

1 hr.

2.22 ml

Lactic acid

Water Agt

Mash

1 hr.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

150

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
6.2 gal	Single temp	Infusion	164.1 °F	155 °F	60 min
2.7 gal	BIAB dunk	Sparge	--	70 °F	10 min

Amount

Description

Type

Start Temp

Target Temp

Time

6.2 gal

Single temp

Infusion

164.1 °F

155 °F

60 min

2.7 gal

BIAB dunk

Sparge

70 °F

10 min

Water	Gallons	Quarts
Strike water volume (equipment estimates 9.59 g \| 38.3 qt)	9.82	39.3
Mash volume with grains (equipment estimates 10.72 g \| 42.9 qt)	10.95	43.8
Grain absorption losses	-1.77	-7.1
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.57 g \| 30.3 qt)	7.8	31.2
Boil off losses	-1.88	-7.5
Hops absorption losses (first wort, boil, aroma)	-0.2	-0.8
Post boil Volume (equipment estimates 5.5 g \| 22 qt)	6.2	24.8
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 6.2 g \| 24.8 qt)	5.5	22
Total:	9.82	39.3
Equipment Profile Used:	System Default

Water

Gallons

Quarts

Strike water volume (equipment estimates 9.59 g | 38.3 qt)

9.82

39.3

Mash volume with grains (equipment estimates 10.72 g | 42.9 qt)

10.95

43.8

Grain absorption losses

-1.77

-7.1

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 7.57 g | 30.3 qt)

7.8

31.2

Boil off losses

-1.88

-7.5

Hops absorption losses (first wort, boil, aroma)

-0.2

-0.8

Post boil Volume (equipment estimates 5.5 g | 22 qt)

6.2

24.8

WARNING: Exceeded batch size - reduce boil size

Volume into fermentor (equipment estimates 6.2 g | 24.8 qt)

5.5

Total:

9.82

39.3

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
6/4/2020 2:00 PM over 4 years ago	-2	Yeast Starter	1.037	1.8 Liters		6/9/2020 6:10 PM over 4 years ago	WLP001 - 4th generation. Spin plate for about 36 hours before crashing overnight and decanting before pitching.
6/6/2020 2:30 PM over 4 years ago	+0	Mash Complete	1.050	8.9 Gallons		6/9/2020 6:12 PM over 4 years ago	6.2 gal mash, single temp infusion. 2.7 gal sparge, BIAB dunk room temp.
6/6/2020 2:45 PM over 4 years ago	+0	Pre-Boil Gravity	1.050	7.7 Gallons		6/9/2020 6:15 PM over 4 years ago	Very low. Not sure what happened. No worries. Just a little lower ABV.
6/6/2020 5:00 PM over 4 years ago	+0	Boil Complete	1.064	6 Gallons		6/9/2020 6:18 PM over 4 years ago	Boiled 65 minutes before propane ran out. Temp stayed above 200 until the full 75 minutes, but might have affected isomerization of hops. Probably nothing too significant. Chilled with immersion chiller down to about 80 before filling fermenter and cooling in FV down to 64.
6/6/2020 5:00 PM over 4 years ago	+0	Boil Complete	1.064			7/27/2020 4:58 PM over 4 years ago	Forgot to take gravity reading, so this is based on preboil numbers and postboil volume.
6/6/2020 6:00 PM over 4 years ago	+0	Brew Day Complete	1.064	5.75 Gallons	64 °F	6/9/2020 6:23 PM over 4 years ago	Transferred about 5.75 gallons into FV and chilled in fridge down to 64 before pitching yeast.
6/9/2020 1:00 PM over 4 years ago	+3	Other			66 °F	6/9/2020 6:24 PM over 4 years ago	Bumped regulator to 66 (2.5 days post-fermentation)
6/11/2020 6:30 PM over 4 years ago	+5	Other			74 °F	6/11/2020 9:35 PM over 4 years ago	Removed probe from side of FV and bumped regulator up to 74 to complete fermentation over the next few days before cold crashing
6/16/2020 4:47 PM over 4 years ago	+10	Other			37 °F	6/16/2020 4:49 PM over 4 years ago	Began cold crash for at least 24 hours before dry hopping. Trying out short and cool dry hopping (48 hours at cold crash temps) based on research suggesting better and more desirable extraction at this temp and time frame.
6/18/2020 3:00 PM over 4 years ago	+12	Dry Hopped			37 °F	6/18/2020 5:19 PM over 4 years ago	2 oz Yakima Valley Hops - Chinook (13.4 AA) for 2 days at 37 degrees 1 oz Yakima Valley Hops - Magnum (German) (13.3 AA) for 2 days at 37 degrees
6/23/2020 5:00 PM over 4 years ago	+17	Fermentation Complete	1.017			6/24/2020 9:38 PM over 4 years ago
6/23/2020 5:15 PM over 4 years ago	+17	Packaged		5 Gallons		6/24/2020 9:39 PM over 4 years ago	Packaged approximately 5 gallons into sanitized and purged keg. 40 psi for 20 hours.

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

6/4/2020 2:00 PM
over 4 years ago

-2

Yeast Starter

1.037

1.8 Liters

6/9/2020 6:10 PM
over 4 years ago

WLP001 - 4th generation. Spin plate for about 36 hours before crashing overnight and decanting before pitching.

6/6/2020 2:30 PM
over 4 years ago

Mash Complete

1.050

8.9 Gallons

6/9/2020 6:12 PM
over 4 years ago

6.2 gal mash, single temp infusion. 2.7 gal sparge, BIAB dunk room temp.

6/6/2020 2:45 PM
over 4 years ago

Pre-Boil Gravity

1.050

7.7 Gallons

6/9/2020 6:15 PM
over 4 years ago

Very low. Not sure what happened. No worries. Just a little lower ABV.

6/6/2020 5:00 PM
over 4 years ago

Boil Complete

1.064

6 Gallons

6/9/2020 6:18 PM
over 4 years ago

Boiled 65 minutes before propane ran out. Temp stayed above 200 until the full 75 minutes, but might have affected isomerization of hops. Probably nothing too significant. Chilled with immersion chiller down to about 80 before filling fermenter and cooling in FV down to 64.

6/6/2020 5:00 PM
over 4 years ago

Boil Complete

1.064

7/27/2020 4:58 PM
over 4 years ago

Forgot to take gravity reading, so this is based on preboil numbers and postboil volume.

6/6/2020 6:00 PM
over 4 years ago

Brew Day Complete

1.064

5.75 Gallons

64 °F

6/9/2020 6:23 PM
over 4 years ago

Transferred about 5.75 gallons into FV and chilled in fridge down to 64 before pitching yeast.

6/9/2020 1:00 PM
over 4 years ago

Other

66 °F

6/9/2020 6:24 PM
over 4 years ago

Bumped regulator to 66 (2.5 days post-fermentation)

6/11/2020 6:30 PM
over 4 years ago

Other

74 °F

6/11/2020 9:35 PM
over 4 years ago

Removed probe from side of FV and bumped regulator up to 74 to complete fermentation over the next few days before cold crashing

6/16/2020 4:47 PM
over 4 years ago

+10

Other

37 °F

6/16/2020 4:49 PM
over 4 years ago

Began cold crash for at least 24 hours before dry hopping. Trying out short and cool dry hopping (48 hours at cold crash temps) based on research suggesting better and more desirable extraction at this temp and time frame.

6/18/2020 3:00 PM
over 4 years ago

+12

Dry Hopped

37 °F

6/18/2020 5:19 PM
over 4 years ago

2 oz Yakima Valley Hops - Chinook (13.4 AA) for 2 days at 37 degrees
1 oz Yakima Valley Hops - Magnum (German) (13.3 AA) for 2 days at 37 degrees

6/23/2020 5:00 PM
over 4 years ago

+17

Fermentation Complete

1.017

6/24/2020 9:38 PM
over 4 years ago

6/23/2020 5:15 PM
over 4 years ago

+17

Packaged

5 Gallons

6/24/2020 9:39 PM
over 4 years ago

Packaged approximately 5 gallons into sanitized and purged keg. 40 psi for 20 hours.

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Rye Rye Rocco v.2