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Rye PA 1 & 2 - 2015

Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: mhj via New Bristol Brewery
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)

Created: Tuesday October 20th 2015

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.6%

IBU (tinseth):

72.0

SRM (morey):

9.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	United Kingdom - Maris Otter Pale3 kg Maris Otter Pale	38	3.75	69.8%
0.30 kg	United Kingdom - Crystal 70L0.3 kg Crystal 70L	34	70	7%
1 kg	German - Rye1 kg Rye	38	3.5	23.3%
4.30 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Aurora25 g Aurora Hops	Leaf/Whole	8	Boil	60 min	25.54	27.8%
45 g	Mosaic45 g Mosaic Hops	Leaf/Whole	12.5	Boil	15 min	35.64	50%
20 g	Challenger20 g Challenger Hops	Leaf/Whole	8.5	Boil	15 min	10.77	22.2%
90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Aurora (Leaf/Whole) 25 g Aurora (Leaf/Whole) Hops	25.54	27.8%
45 g	Mosaic (Leaf/Whole) 45 g Mosaic (Leaf/Whole) Hops	35.64	50%
20 g	Challenger (Leaf/Whole) 20 g Challenger (Leaf/Whole) Hops	10.77	22.2%
90 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
32 L	Single step infusion at 65c	Infusion	--	65 °C	60 min

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	18 - 21 °C	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
170	10	55	200	400	25
Brewed with Bristol Water Added 20g calcium sulphate, 29g calcium chloride
Mash Chemistry and Brewing Water Calculator

Notes

Mash started 09:45
pH tested 10:00 = 6, tested again 10:50 maybe just over
Started raising to boil at 10:55
Drew off 14l for a half batch at 11:10
First batch reached boil at 11:25

I split this batch into two halves. One was aroma hopped with 45g Mosaic and 20g Challenger; then dry hopped with a similar amount. The other was aroma and dry hopped with similar amounts of Citra, Centennial and Chinook. Note these were in batches of 12.5 litres so the hopping rates are massively high.

The first batch - Citra, Centennial and Chinook was undrinkable and the first batch I have ever had to throw away. Just way too bitter and too overpowering a hop flavour. It was like the brewdog barley wine but even hoppier. A slightly TCP/medicinal flavour. Just too much. I think the Chinook may have tipped it over the edge.

The 2nd batch - Mosaic, Northdown and Challenger - was right at the edge but drinkable.

Also, I didn't like WLP007 very much. It seemed to stop towards the end of the fermentation and I had to restart it by adding another starter. It was very flocculent and formed a putty-like sludge that was easy to harvest though - but I didn't want to keep it.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2015-12-05 08:43 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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