Phoebe Pry Rye DIPA 02/24/2018
Double IPA

 

Type: All Grain

 Date: 2/24/2018

Batch Size: 11.00 gal

 Brewer: jomebrew and eric
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: 66.00
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 85.71 %
2.00 lb Rye Malt (4.7 SRM) Grain 5.71 %
1.50 lb Munich II (Weyermann) (8.5 SRM) Grain 4.29 %
1.00 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2.86 %
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 1.43 %
2.00 oz Magnum [14.00 %] (80 min) Hops 42.0 IBU
1.00 oz Citra [12.00 %] (15 min) Hops 8.6 IBU
2.00 oz Citra [12.00 %] (5 min) Hops 6.9 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 1.6 IBU
1.00 oz Cascade [5.50 %] (10 min) (Aroma Hop-Steep) Hops 1.4 IBU
2.00 oz Amarillo [9.20 %] Hops -
1.00 oz Cascade [5.50 %] Hops -
1.00 oz Mosaic (HBC 369) [12.25 %] Hops -

 

Beer Profile

Est Original Gravity: 1.076 SG

 Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.44 % Actual Alcohol by Vol: 8.37 %
Bitterness: 56.4 IBU Calories: 343 cal/pint
Est Color: 6.9 SRM Color:
Color
 

Mash Profile
Mash Name: My Batch Sparge Total Grain Weight: 34.50 lb
Sparge Water: 7.30 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 41.19 qt of water at 163.7 F 150.0 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
10.25G Strike water
Added Capden to strike
12:15 mash in at 152F Started at 145 added 1 G boiling water. Used 168 from HTL but needed 178 due to loss xfering to mash tun
Added gypsum to mash and 5.2
1:15 Vorlauf 4G
1:30 21.5 Brix first running
2:00 14G in kettle. 16 BRIX
2:10 2 oz magnum
2:50 whirlfloc, fermentaid k,
1 oz Citra
3:05 3 oz citra, 1oz Cascade
3:10 Flamout 1oz cascade
whirlpool 10 minutes
3:23 xfer to carboy
3:50 18.6 brix
Carboy in closet with heating pad, carboy wrapped in thermal wrap in canning pot. Set to 64F. maintained with temp controller and heating pad. Very cold these weeks,
3/3 Dryhop 2 oz Amarillo, 1 oz Cascade, 1oz Mosaic
3/7 gelatin. Moved to garage. around 50 F in garage
3/9 kegged. Carbonating at 36 PSI.

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