Hops on Rye Inspired 05/28/2011
Imperial IPA

 

Type: All Grain

 Date: 5/28/2011

Batch Size: 6.00 gal

 Brewer: jomebrew
Boil Size: 8.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot 15g and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 68.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.05 %
2.00 lb Rye Malt (4.7 SRM) Grain 10.53 %
1.50 lb Munich II (Weyermann) (8.5 SRM) Grain 7.89 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.26 %
1.00 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.26 %
1.00 oz Magnum [14.00 %] (80 min) Hops 38.2 IBU
0.50 oz Cascade [5.50 %] (30 min) Hops 5.5 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 3.6 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 2.6 IBU
0.50 oz CTZ [14.60 %] (5 min) Hops 3.8 IBU
0.50 oz CTZ [14.60 %] (1 min) Hops 0.8 IBU
0.50 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -
0.50 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
0.50 oz Centennial [10.00 %] (Dry Hop 5 days) Hops -
0.50 oz Citra [12.00 %] (Dry Hop 5 days) Hops -
0.50 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 5 days) Hops -

 

Beer Profile

Est Original Gravity: 1.076 SG

 Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.43 % Actual Alcohol by Vol: 8.63 %
Bitterness: 54.1 IBU Calories: 342 cal/pint
Est Color: 14.4 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 19.00 lb
Sparge Water: 3.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 28.50 qt of water at 164.0 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
Grain
Milled grain using barley crusher. No problems. Seems a little floury

Mash
Mash in using pump from hot liquor tank ~ 176. mash tun ~ 166f 7G
Added 1tsp gypsum
10:00 mash started Mash temp 153 External and 154 floating

Sparge
11:00 Vorlauf 20 or so cups
11:10 lautering batch
first running 21brix
11:45 batch sparge started. 20 cups vorlauf
Preboil gravity 14.5 brix at 85 1.060 measured

Boil
Starting volume 8G
12:05 8G in kettle Boil Started
12:15 1 Oz Magnum
12:30 7.5 in kettle .5g in 25 min
1:00 .5 oz Cascades 7g in kettle
1:15 .5 oz Cascades
1:20 .5 oz cascades
1:25 .5 oz CTZ
1:33 .5 oz CTZ - Flame out. Removed other hop sack. only flamout hops in kettle.
1:35 WHirlpool started

Chill
1:35 WHirlpool started
1:50 Done recirc wort. 120f. Prechill with hose water before therminator
2:15 Xfer to carboy. 66 f. used cold water with pond pump. needed more ice.
Back flush with hose 3 times. Therminator coughed up lots of stuff. Need to soak in PBW.
3:00 done cleaning. setup for BBQ. Back pain 7/10.

Xfer to Fermenter
1+ min O2
66 in carboy
Waiting for starter to buildup.

Fermentation Notes

3:00 - Vial of 001 popped and foamed quite a lot. Pitched to starter anyway. will check before pitching. might have to get some more Monday.

10:30 AM 5/29 Starter on yeast 18 hours. Smelled fine. lots of active yeast. Decanted and pitched 500ml.

NOTE: Dry Hop Schedule per steve: for 20bbls, roughly 5 lbs each of cascade, Amarillo, citra, centennial and ctz.

6/11 dry hop ctz, centennial, cascades, citra and amarillo.

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