Rye Brut IPA 07/27/19
American IPA

 

Type: All Grain

 Date: 7/27/2019

Batch Size: 11.00 gal

 Brewer: jomebrew and bruce
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 80 min Equipment: The PW JoeA Modified
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 67.84
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
20.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.73 %
4.00 lb Munich II (Weyermann) (8.5 SRM) Grain 14.55 %
2.00 lb Rye Malt (4.7 SRM) Grain 7.27 %
0.50 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 1.82 %
0.50 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 1.82 %
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 1.82 %
2.00 oz Magnum [14.00 %] (80 min) Hops 49.4 IBU
2.00 oz Citra [12.00 %] (15 min) Hops 19.9 IBU
1.00 oz Citra [12.00 %] (5 min) Hops 4.0 IBU
0.50 oz Centennial [10.00 %] (5 min) Hops 1.7 IBU
0.50 oz Orange Peel, Bitter (Boil 5.0 min) Misc
1.00 oz Amarillo [9.20 %] (10 min) (Aroma Hop-Steep) Hops 2.8 IBU
2 Pkgs San Diego Super Yeast (White Labs #WLP090) Yeast-Ale
1.10 tsp Amylase Enzyme (Primary 5.0 days) Misc
2.00 oz Amarillo [9.20 %] (Dry Hop 3 days) Hops -
2.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops -
2.00 oz Meridian [6.30 %] (Dry Hop 3 days) Hops -

 

Beer Profile

Est Original Gravity: 1.062 SG

 Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.50 % Actual Alcohol by Vol: 6.36 %
Bitterness: 69.7 IBU Calories: 250 cal/pint
Est Color: 7.8 SRM Color:
Color
 

Mash Profile
Mash Name: #1 My Batch Sparge Total Grain Weight: 27.00 lb
Sparge Water: 9.14 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 32.24 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
Started with 8.3 G strike @150F in mash tun
Water mix 50% hard and 50% soft
8:25 AM mash started RIMS 150F
** Found air intake from quick connect fitting on mash tun. Replaced with barb fitting. No more air. Pump worked great.
9:35 AM Xfer first batch to kettle. ~5G. Did not turn on burner for some unknown reason.
Did not measure first runnings
Added 8.5 G luke warm sparge water
Stirred and recirculated on RIMS at 150F for 10 minutes while sparge water was being added. Temp was about 130F
9:55 Xfer to kettle done. 13.5 gallons
did not take a preboil reading! WFT is wrong with me.
10:30 boil started
2 oz magnum
11:30 added 2oz Citra, Fermentaid K, Whirlfloc
11:40 Added 1oz Citra, .5oz Centennial, .25oz bitter orange peel
11:45 Flameout
started whirlpool
Added 2oz Amarillo
11:50 added .5 lb corn sugar in whirlpool at 140F
12:05 finished xfer to carboy. ~11 gallons wort
77F in carboy
Fermenter set to 64F
5:15 PM Wort at 65F. Pitched yeast slurry from Bistro Cream Ale. WPL090
Added Clarity Ferm
8:00 PM Added Amylayse. ~ 1tsp
10:00 PM a little activity started
Sunday 9 AM. Foam to the top of carboy. awesome yeast activity. lots of CO2 bubbling out

8/1 dry hopped per updated recipe

8/3 kegged at 65F gravity 1.008

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