Ruthless Rye V2

SIERRA NEVADA RUTHLESS RYE IPA
Size: 6 US gallons (post-boil @ 68F)
Mash Efficiency: 95%
Attenuation: 80.6%
Calories: 206 kcal per 12 fl oz
Original Gravity: 1.062 (style range: 1.056 - 1.075)
Final Gravity: 1.012 (style range: 1.010 - 1.018)
Colour: 12.3 SRM (style range: 6 - 15)
Alcohol: 6.6% ABV (style range: 5.5% - 7.5%)
Bitterness: 55 IBU (style range: 40 - 70)

• 1.25 qt/lb mash thickness.
  
• Single infusion mash at 152F for 90 mins.
  
• Raise to 168F mashout temperature and hold for 10 mins.
  
• ~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 7.5 gallons.
  
• Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
  
• Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
  
• Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 120 seconds per 5 gallons.
  
• Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
  
• Add dry hops once fermentation is nearing completion (i.e. 5 points from final gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days.
  
  Cold crash to 40. Add gelatin to keg and transfer.