Phoebe Pry Rye DIPA
American IPA

 

Type: All Grain

Date: 4/29/2017

Batch Size: 11.00 gal

Brewer: jomebrew and mike
Boil Size: 13.46 gal Asst Brewer:
Boil Time: 60 min Equipment: The PW JoeA Modified
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 66.20
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
30.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.19 %
2.00 lb Rye Malt (4.7 SRM) Grain 5.48 %
1.50 lb Munich II (Weyermann) (8.5 SRM) Grain 4.11 %
1.00 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2.74 %
1.00 lb Carapils (Briess) (1.5 SRM) Grain 2.74 %
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 2.74 %
2.00 oz Magnum [14.00 %] (80 min) Hops 39.0 IBU
1.00 oz Citra [12.00 %] (15 min) Hops 7.9 IBU
2.00 oz Citra [12.00 %] (5 min) Hops 6.3 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 1.4 IBU
1.00 oz Cascade [5.50 %] (10 min) (Aroma Hop-Steep) Hops -
2.00 oz Amarillo [9.20 %] Hops -
1.00 oz Cascade [5.50 %] Hops -
1.00 oz Citra [12.00 %] Hops -
1.00 oz Simcoe [13.00 %] Hops -

 

Beer Profile

Est Original Gravity: 1.081 SG

Measured Original Gravity: 1.077 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 7.88 % Actual Alcohol by Vol: 9.16 %
Bitterness: 54.6 IBU Calories: 345 cal/pint
Est Color: 7.0 SRM Color:
Color
 

Mash Profile

Mash Name: My Batch Sparge Total Grain Weight: 35.50 lb
Sparge Water: 7.12 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 42.39 qt of water at 167.2 F 153.0 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

4/29/2017
TW note to self. Set strike about 15F higher than needed. You must set the mash water temp!!!
Volumes not right. Ended up with too little wort. About 4G. Might end up with a 9.3% DIPA

9:30 AM 10.5G strike water
Mash started. Added hypsum and 5.2
Temp close to 153
10:30 sparge recirculation for about 3 minutes
10:45 7.3G 168F sparge water
11:00 13G in kettle. (too low. should be 14. Should have added 1g more sparege water)
Added foam control
11:15 Boil started. Added 2 oz magnum
12:00 1 oz Citra
12:05 2 oz Citra. Whirlfloc, Fermentaid K
12:10 1 oz cascade. Added 1 lb sugar
12:15 flameout. 1 oz cascade whirlpool
Knocked down to 140F
wort was about 70F out of the counterflow.
I got confused looking at the output temp and stopped chill water
wort xfering to carboys at 80f
fixed but wort was around 75F
got my tire replaced
about 3 PM, put wort in fridge. pitched liquid and dry yeast.
Pitched Clarity Ferm

Bedtime, wort foaming already.

Sunday, noon. Fermenting nicely

Monday 5 PM, Fermenting nicely



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