Phoebe Pry Rye DIPA 02-01-20
Double IPA

 

Type: All Grain

 Date: 2/1/2020

Batch Size: 11.00 gal

 Brewer: Joe and Bruce
Boil Size: 15.05 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew 11G Top Tier
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
21.30 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.27 %
3.00 lb Munich II (Weyermann) (8.5 SRM) Grain 10.60 %
2.00 lb Rye Malt (4.7 SRM) Grain 7.07 %
1.00 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 3.53 %
2.00 oz Millenium [14.25 %] (60 min) Hops 42.9 IBU
1.00 oz Citra [12.00 %] (15 min) Hops 9.0 IBU
2.00 oz Citra [12.00 %] (5 min) Hops 7.2 IBU
1.00 oz Amarillo [9.20 %] (5 min) Hops 2.8 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 1.7 IBU
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 3.53 %
1.00 oz Citra [12.00 %] (10 min) (Aroma Hop-Steep) Hops -
2.00 oz Amarillo [9.20 %] Hops -
1.00 oz Cascade [5.50 %] Hops -
1.00 oz Citra [12.00 %] Hops -
1.00 oz Simcoe [13.00 %] Hops -

 

Beer Profile

Est Original Gravity: 1.071 SG

 Measured Original Gravity: 1.077 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.89 % Actual Alcohol by Vol: 8.90 %
Bitterness: 63.5 IBU Calories: 346 cal/pint
Est Color: 6.7 SRM Color:
Color
 

Mash Profile
Mash Name: My Batch Sparge Total Grain Weight: 27.30 lb
Sparge Water: 10.68 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 32.60 qt of water at 162.9 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
02/01/2020
10:50 Mash Started 6.5G @150F
11:35 Added gypsum to mash
12:20 Xfer to kettle
12:25 6G in kettle
12:30 Sparge with 8 Gallons
1:15 Boil Started
2oz Millenium
2:00 1oz Citra
whirlfloc
FermentaidK
2:10 2 oz Citra
1lb sugar
1oz cascade
1oz amarillo
2:15 flameout
1oz citra
2:20 Recirc at 200F
2:30 110F
2:40 66F in carboy
5.5G
Starting Gravity 1.070
3:45 done

2/7 4:30 PM
Dry Hop 2 Oz Amarillo, 1 OZ Cascade, 1 oz Citra, .5 oz HBC 342
Temp at 65F
2/12 raise temp to 68 with heater
2/15 let free fall to garage temp ~56F
2/20 Kegged final gravity 1.009

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