Phoebe Pry Rye IPA 3/23/2019
Double IPA

 

Type: All Grain

 Date: 3/23/2019

Batch Size: 8.00 gal

 Brewer: jomebrew - brian
Boil Size: 10.08 gal Asst Brewer:
Boil Time: 60 min Equipment: The PW JoeA Modified
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
10.00 lb Maris Otter (Crisp) (4.0 SRM) Grain 41.67 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 20.83 %
4.00 lb Munich II (Weyermann) (8.5 SRM) Grain 16.67 %
2.00 lb Rye Malt (4.7 SRM) Grain 8.33 %
1.00 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 4.17 %
1.00 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 4.17 %
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.17 %
0.50 oz Magnum [14.00 %] (80 min) Hops 15.2 IBU
0.50 oz Millenium [15.50 %] (60 min) Hops 16.2 IBU
1.50 oz Centennial [10.00 %] (5 min) Hops 6.2 IBU
1.50 oz Citra [12.00 %] (5 min) Hops 7.5 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.1 IBU
0.50 oz Cascade [5.50 %] (10 min) (Aroma Hop-Steep) Hops 1.0 IBU
0.50 oz Mosaic (HBC 369) [12.25 %] (0 min) (Aroma Hop-Steep) Hops -
2 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
0.80 tsp Amylase Enzyme (Primary 3.0 days) Misc
1.50 oz Amarillo [9.20 %] (Dry Hop 3 days) Hops -
1.50 oz Citra [12.00 %] (Dry Hop 3 days) Hops -
1.50 oz Mosaic (HBC 369) [12.25 %] (Dry Hop 3 days) Hops -
1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -

 

Beer Profile

Est Original Gravity: 1.074 SG

 Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 7.55 % Actual Alcohol by Vol: 9.17 %
Bitterness: 43.5 IBU Calories: 329 cal/pint
Est Color: 9.3 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 23.00 lb
Sparge Water: 6.23 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
 

#1 My Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 27.46 qt of water at 161.0 F 148.0 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
10 Gallons Strike at 178F in HLT -> 161F Mashtun
Campden
2:45 Mash at 150F. 5.2 stabilizer
3:00 Stirred Mash
3:15 Stirred Mash
temp drop 1f - 149f
4:00 Xfer to kettle.
4:09 First batch done. 15 brix
~7.5 G in kettle
Added 3G sparge water.
~ 10g in kettle should have kept extra wort. Needed more.
4:27 Mash all transfered. Mash tun cleaned
4:35 boil started. Added Magnum / Millenium
5:20 15.4 brix before sugar
5:20 added whirlfloc, sugar, ferment aid k
Afer sugar 17 brix
5:30 5 minute hops
5:35 Flame out whirlpool hops
5:45 155F in kettle. 18 brix
6:15 Done. ~4G in carboy
pitched slurry
pitched amylase

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