Phoebe Pry Rye DIPA 08/05/2017
Double IPA

 

Type: All Grain

 Date: 8/5/2017

Batch Size: 11.00 gal

 Brewer: jomebrew and bruce
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: 61.00
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 83.33 %
2.00 lb Rye Malt (4.7 SRM) Grain 5.56 %
1.50 lb Munich II (Weyermann) (8.5 SRM) Grain 4.17 %
1.00 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2.78 %
1.00 lb Carapils (Briess) (1.5 SRM) Grain 2.78 %
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 1.39 %
2.00 oz Magnum [14.00 %] (80 min) Hops 43.2 IBU
1.00 oz Citra [12.00 %] (15 min) Hops 8.8 IBU
2.00 oz Citra [12.00 %] (5 min) Hops 7.1 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 1.5 IBU
2.00 oz Amarillo [9.20 %] Hops -
1.00 oz Cascade [5.50 %] Hops -
1.00 oz Citra [12.00 %] Hops -

 

Beer Profile

Est Original Gravity: 1.073 SG

 Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 7.06 % Actual Alcohol by Vol: 7.97 %
Bitterness: 58.1 IBU Calories: 324 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
11:15 - 41 qt hot liquor at 163f - used campden
mash in
11:45 added 3-5 grams gypsum to mash
12:15 Vorlauf 5 minutes
12:25 6G in kettle 19.6 brix
1:00 14g in kettle 14.2 brix
1:15 boil started
2 oz magnum
2:00 1 oz citra
fermetaid k
whirlfloc
.5 lb corn sugar
2:10 5 minute hops
2:15 flame out
added flaemout hops

After14 days - dry hopped 5 days
After 5 days - Crashed to 45 f
After 7 days kegged and carbonated 3 days at 50 PSI

OG 1.072
FG 1.011

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