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Rye Prescriptivist v3

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 112 calories (Per 12oz)
Carbs: 11.9 g (Per 12oz)

Created: Friday December 14th 2018

Original Gravity:

1.034

Final Gravity:

1.009

ABV (standard):

3.3%

IBU (tinseth):

40.6

SRM (morey):

6.1

Mash pH

5.5

Cost $

n/a

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Fermentation History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.25 lb	American - Rye2.25 lb Rye	38	3.5	35.9%
1.25 lb	German - Vienna1.25 lb Vienna	37	4	19.9%
0.75 lb	American - White Wheat0.75 lb White Wheat	40	2.8	12%
1 lb	United Kingdom - Golden Naked Oats1 lb Golden Naked Oats	33	10	16%
0.50 lb	American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L	35	20	8%
0.20 lb	American - Victory0.2 lb Victory	34	28	3.2%
0.10 lb	American - Carapils (Dextrine Malt)0.1 lb Carapils (Dextrine Malt)	33	1.8	1.6%
3.50 oz	Dry Malt Extract - Amber3.5 oz Dry Malt Extract - Amber	42	10	3.5%
6.27 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	CTZ0.25 oz CTZ Hops	Pellet	13.1	First Wort	45 min	15.24	3%
2 oz	Azacca2 oz Azacca Hops	Pellet	13.3	Whirlpool at 175 °F	30 min	10.87	24.2%
2 oz	Vic Secret2 oz Vic Secret Hops	Pellet	17.7	Whirlpool at 175 °F	30 min	14.46	24.2%
1 oz	Azacca1 oz Azacca Hops	Pellet	13.3	Dry Hop	7 days		12.1%
1 oz	Vic Secret1 oz Vic Secret Hops	Pellet	17.7	Dry Hop	7 days		12.1%
1 oz	Azacca1 oz Azacca Hops	Pellet	13.3	Dry Hop	4 days		12.1%
1 oz	Vic Secret1 oz Vic Secret Hops	Pellet	17.7	Dry Hop	4 days		12.1%
8.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	CTZ (Pellet) 0.24999999942814 oz CTZ (Pellet) Hops	15.24	3%
4 oz	Azacca (Pellet)	10.87	48.4%
4 oz	Vic Secret (Pellet)	14.46	48.4%
8.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Infusion	--	164 °F	60 min
4 gal		Sparge	--	168 °F	5 min

Other Ingredients

Amount	Name	Type	Use
3.50 g	Gypsum	Water Agt	Mash
7 g	Calcium Chloride	Water Agt	Mash
3 ml	Lactic acid	Water Agt	Mash

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 133 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	2	12	160	80	19
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

951

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Brews

Public: Yup, Shared
Last Updated: 2018-12-15 23:54 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

Discussion about this recipe:

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Calenk • 04/13/2020 at 04:29am
Hey just wondering how to read the dry hop additions... When are you adding them?

Barter & Trade • 04/13/2020 at 04:30am

Barter & Trade • 04/13/2020 at 04:45am
Dry hop additions are written assuming X days of contact time I.e 7 days would be 7 days prior to kegging or bottling. We typically dry hop our NEIPAs twice: first around peak fermentation on day 2 or 3 and then again after fermentation on day 5-6, but that depends on yeast, oxygenation, etc.

Calenk • 04/14/2020 at 02:44pm

Calenk • 04/14/2020 at 02:47pm
Right on thanks Do you oxiginate before fermentation? Also do you work about oxidizing by opening the fermenter for the second dry hop?

Barter & Trade • 04/14/2020 at 02:53pm
I usually do 45-60s of O2 -- probably overkill since we're usually pitching a pretty active starter.

I don't worry too much about O2 getting in during dry hopping since it is just the stopper opening, it is brief and i'm not agitating the CO2 blanket too much, and I usually try to do it while i'm still a couple points off of terminal gravity/still have a little activity, so hopefully the yeast will still scavenge any residual o2 if it does get in. If I do have oxidation issues, it is usually if I forget to switch to a solid stopper before cold crash or crash it too quickly.

Calenk • 04/14/2020 at 04:45pm
Cool thanks. One more thing. Do you do a closed transfer from the fermenter to the keg?

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Rye Prescriptivist v3

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