Hops on Rye Inspired 5-18-2012
Imperial IPA

 

Type: All Grain

 Date: 5/18/2012

Batch Size: 12.00 gal

 Brewer: jomebrew
Boil Size: 14.63 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
27.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.05 %
4.00 lb Rye Malt (4.7 SRM) Grain 10.53 %
3.00 lb Munich II (Weyermann) (8.5 SRM) Grain 7.89 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.26 %
2.00 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.26 %
3.16 oz Magnum [14.00 %] (80 min) Hops 56.4 IBU
3.16 oz Cascade [5.50 %] (20 min) Hops 12.9 IBU
1.05 oz Citra [12.00 %] (5 min) Hops 3.1 IBU
1.05 oz Citra [12.00 %] (1 min) Hops 0.7 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -
1.00 oz Citra [12.00 %] (Dry Hop 5 days) Hops -
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 5 days) Hops -
1.00 oz Glacier [5.60 %] (Dry Hop 5 days) Hops -
1.00 oz Centennial [10.00 %] Hops -

 

Beer Profile

Est Original Gravity: 1.079 SG

 Measured Original Gravity: 1.078 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 7.66 % Actual Alcohol by Vol: 7.33 %
Bitterness: 72.4 IBU Calories: 359 cal/pint
Est Color: 14.4 SRM Color:
Color
 

Mash Profile
Mash Name: My Batch Sparge Total Grain Weight: 38.00 lb
Sparge Water: 5.74 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

My Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 57.00 qt of water at 164.8 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 40.0 F  
 

Notes
Heated water. pumped through mashtun to preheat.
Prefill mashtun to 7G 166F using pump. Measrues in mashtun
5:55 Mash in - 156F
6:55 Vorlaugh 8 quarts very clear
7:10 Xfered first batch 4.5G First Running 18.6 BRIX
7:40 total 8G in kettle
7:40 Boil Started. 1.5oz Magnum
Preoboil gravity 17.2 BRIX 1.065
8:45 1oz Cascades
9:00 .5 oz Citra
9:05 .5 oz citra

9:41 done with workpool and xfer to carboy
OG 19.2 BRIX
60s O2
pitched 1200 ML Whitelabs 001 starter (2.5 days)
5/19 6:30AM lots of bubbling activity. fermentation swirling
5/20

Note: Used leftover matsh for 13.6 BRIX 3 gallon batch

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