Phoebe Pry Rye IPA 11/20/2016
American IPA

 

Type: All Grain

 Date: 11/20/2016

Batch Size: 5.50 gal

 Brewer: jomebrew
Boil Size: 7.72 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
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.25 %
1.00 lb Rye Malt (4.7 SRM) Grain 6.25 %
0.75 lb Munich II (Weyermann) (8.5 SRM) Grain 4.69 %
0.50 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 3.13 %
0.25 lb Carapils (Briess) (1.5 SRM) Grain 1.56 %
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 3.13 %
1.00 oz Magnum [14.00 %] (80 min) Hops 44.1 IBU
0.50 oz Citra [12.00 %] (15 min) Hops 9.0 IBU
1.00 oz Citra [12.00 %] (5 min) Hops 7.2 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.7 IBU
0.50 oz Cascade [5.50 %] (10 min) (Aroma Hop-Steep) Hops 1.5 IBU
1.00 oz Amarillo [9.20 %] Hops -
0.50 oz Cascade [5.50 %] Hops -
0.50 oz Citra [12.00 %] Hops -
0.50 oz Simcoe [13.00 %] Hops -

 

Beer Profile

Est Original Gravity: 1.071 SG

 Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.90 % Actual Alcohol by Vol: 7.32 %
Bitterness: 61.8 IBU Calories: 305 cal/pint
Est Color: 6.5 SRM Color:
Color
 

Mash Profile
Mash Name: My Batch Sparge Total Grain Weight: 15.50 lb
Sparge Water: 4.96 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 18.51 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
11/20/16
1:50 PM 18.5 qt strike water at 170F. Mash 153F.
2:50 Vorlauf 6 qts
2:58 Xfer batch to kettle
3:10 Sparge 4.5G at 170F
21 BRIX 1 runnings
3:22 Vorlauf sparge. xfer to kettle
3:41 14.2 BRIX pre-boil gravity ~ 7G in kettle
3:45 boil started , 1 oz Magnum
- Siphoned ~750ML beer from 1 week old porter into 1L flask
4:30 .5 oz Citra
4:45 Whirlfloc + Fermentaid K
4:50 .5 oz Cascade, Flameout
4:58 Chilling hose water, 105F
5:00 76FXfer to carbot at ~68F
5:24 Decanted beer from flask. Pitched 100`150 ML yeast and stuff from porter
17 Brix OG 1.068 SG

11 PM Foam buildi9ng on top ~1"

6 AM 11/21 Fermenting nicely
11/25 Temp dropped to 64F
- added heating pad. temp after a few hours is 67F
Temp controller at 64F

Created with BeerSmith