Method:BIAB Style:Specialty IPA: New England IPA Boil Time:60 min Batch Size:5.5 gallons
(fermentor volume) Pre Boil Size:7.17 gallons Pre Boil Gravity:1.048
(recipe based estimate)
Post Boil Gravity:1.062
(recipe based estimate)
Efficiency: 70%
(brew house) Source:myself Calories:178
(Per 12oz)
Carbs:12.9 g
(Per 12oz)
Gravity is lower than expected. pH is higher than expected. Presume that mash efficiency was low because the pH went too high. Also possible original gravity is inaccurate as it was done by a cheap refractometer as I couldn't find my hydrometer. Hopefully, I can try to get a gravity tomorrow before rigorous fermentation, otherwise I'll try to better calibrate the refractometer and determine final alcohol content by the difference between hydrometer and brix difference. I also noted an unusually low loss to the boil, so I may simply have not concentrated the solution as much as expected.
Hazy RyePA of my own design using a Kolsch yeast fermented at 65-68 to allow some fruity esters while still remaining fairly neutral to allow the mash bill and hops to shine (but mainly for the convenience of matching my basement temp for fermentation). Experimental recipe at the moment. Using 10 gallon kettle, BIAB, copper coil 25ft from cold tap water to cool wort (put coil in at same time as 1st hop addition to sanitize), Spiedel 30L fermenter in basement held at 65-68 degrees F, and cold crashing before transfer to 5 gal Corny keg.
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Last Updated: 2023-12-20 19:33 UTC
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NEW Water Requirements:
RyeHazy
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Recipe Cost
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Gallons
Cost $
Cost %
Fermentables
$
Steeping Grains (Extract Only)
$
Hops
$
Yeast
$
Other
$
Cost Per Barrel
$0.00
Cost Per Pint
$0.00
Total Cost
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