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Splinter Of The Mind's RyePA

Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)

Created: Monday March 31st 2014

Original Gravity:

1.066

Final Gravity:

1.016

ABV (standard):

6.5%

IBU (tinseth):

68.7

SRM (morey):

10.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Dry Malt Extract - Light3 lb Dry Malt Extract - Light	42	4	29.3%
3 lb	Dry Malt Extract - Light3 lb Dry Malt Extract - Light - (late boil kettle addition)	42	4	29.3%
2 lb	American - Rye2 lb Rye	38	3.5	19.5%
1 lb	United Kingdom - Maris Otter Pale1 lb Maris Otter Pale	38	3.75	9.8%
0.75 lb	United Kingdom - Crystal 45L0.75 lb Crystal 45L	34	45	7.3%
0.50 lb	American - Special Roast0.5 lb Special Roast	33	50	4.9%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Sorachi Ace1 oz Sorachi Ace Hops	Pellet	11.1	Boil	60 min	32.86	16.7%
0.50 oz	Columbus0.5 oz Columbus Hops	Pellet	15	Boil	35 min	18.4	8.3%
1 oz	Summit1 oz Summit Hops	Pellet	18.5	Boil	5 min	10.92	16.7%
1 oz	Zythos1 oz Zythos Hops	Pellet	11	Boil	5 min	6.49	16.7%
0.50 oz	Columbus0.5 oz Columbus Hops	Pellet	15	Boil	0 min		8.3%
1 oz	Centennial1 oz Centennial Hops	Pellet	10	Dry Hop	14 days		16.7%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	12.7	Dry Hop	14 days		16.7%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Sorachi Ace (Pellet)	32.86	16.7%
1 oz	Columbus (Pellet)	18.4	16.6%
1 oz	Summit (Pellet)	10.92	16.7%
1 oz	Zythos (Pellet)	6.49	16.7%
1 oz	Centennial (Pellet)		16.7%
1 oz	Simcoe (Pellet)		16.7%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.5 gal	mash grains	--	--	150 °F	60 min
1 gal	rinse grains, boil, add DME, top up to 3.5 gallons, boil, start hop schedule	--	--	150 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
2.30 g	Burton Water Salts	Water Agt	Boil	1 hr.
1 tsp	Irish Moss	Fining	Boil	15 min.
1 tsp	Gelatin (Optional)	Fining	Secondary	--

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 168 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar CO₂ Level: 2.4 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
Use filtered water and add Burton Salts to obtain the above water profile (optional)
Mash Chemistry and Brewing Water Calculator

Notes

Once wort is up to a boil, add the first 3 lbs. of DME. Once a boil rolls, start hop schedule. With 20 minutes remaining in the boil, add the last 3 lbs. of DME. Flameout at 60. Chill rapidly to 70, transfer to fermenter, top up to 5 gallons, take gravity reading, top up to 5.5 gallons, pitch yeast, and ferment for 7 days. Transfer to secondary onto dry hops and ferment additional 14+ days.
Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge to clarify beer.
Prime and bottle. Condition 21 days at 70-72 degrees. Chill 3 days..enjoy!

A beautiful beer.....

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2014-03-31 19:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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