Rye DIPA 08/11/2018

Type: All Grain

Date: 8/11/2018

Batch Size: 11.00 gal

Brewer: jomebrew

Boil Size: 13.21 gal

Asst Brewer:

Boil Time: 60 min

Equipment: The PW JoeA Modified

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 57.50

Taste Notes:

Ingredients

Amount Item Type % or IBU

10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

26.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.27 %

5.00 lb Munich II (Weyermann) (8.5 SRM) Grain 13.51 %

2.00 lb Rye Malt (4.7 SRM) Grain 5.41 %

1.00 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2.70 %

1.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2.70 %

1.00 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 2.70 %

1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 2.70 %

2.00 oz Magnum [14.00 %] (80 min) Hops 41.7 IBU

1.00 oz Citra [12.00 %] (15 min) Hops 8.4 IBU

2.00 oz Citra [12.00 %] (5 min) Hops 6.8 IBU

1.00 oz Cascade [5.50 %] (5 min) Hops 1.5 IBU

1.00 oz Cascade [5.50 %] (10 min) (Aroma Hop-Steep) Hops -

1.00 oz Mosaic (HBC 369) [12.25 %] (0 min) (Aroma Hop-Steep) Hops -

2 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale

2.00 oz Amarillo [9.20 %] (Dry Hop 3 days) Hops -

2.00 oz Citra [12.00 %] (Dry Hop 3 days) Hops -

2.00 oz Mosaic (HBC 369) [12.25 %] (Dry Hop 3 days) Hops -

1.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops -

Beer Profile

Est Original Gravity: 1.072 SG

Measured Original Gravity: 1.072 SG

Est Final Gravity: 1.016 SG

Measured Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 7.32 %

Actual Alcohol by Vol: 7.71 %

Bitterness: 58.5 IBU

Calories: 325 cal/pint

Est Color: 10.4 SRM

Color:

Color

Mash Profile

Mash Name: My Batch Sparge

Total Grain Weight: 36.00 lb

Sparge Water: 7.03 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 42.98 qt of water at 164.6 F 151.0 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

12:05 11 G stike water at 178F, added gypsum and 5.2 buffer 152F. Using flase bottom
1:25 Vorlauf a couple time then drain into hop screen. Quite a but of grains. Maybe vorlaud more next time. Bazooka screen is different
1:45 batch sparge 7G @178
2:00 Boil started. Added 2oz magnum. 1.058 preboil gravity
3:05 Added 1oz citra, whirlgfloc and fermentaid-k yeasy nutrient
3:15 added 2oz Citrra, 1oz cacade, 1lb corn sugar
3:20 flameout. Added 1oz cascade, 1oz mosiac cryo hops
3:50 done. 5G in carboy. 1.072 gravity 70f. Pitched 2 packets safle-05 and clarity ferm
4:45 70F in fridge. fridge set to 64

8/12 8 AM 1" head on carboy, didn't see any CO2 bubbling

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