Rye DIPA 05/13/2018
Double IPA

 

Type: All Grain

 Date: 5/13/2018

Batch Size: 5.25 gal

 Brewer: jomebrew
Boil Size: 7.22 gal Asst Brewer:
Boil Time: 60 min Equipment: The PW JoeA Modified
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 54.00
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 69.52 %
2.80 lb Munich II (Weyermann) (8.5 SRM) Grain 14.97 %
1.00 lb Rye Malt (4.7 SRM) Grain 5.35 %
0.50 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2.67 %
0.50 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2.67 %
0.40 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 2.14 %
0.50 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 2.67 %
1.00 oz Magnum [14.00 %] (80 min) Hops 46.4 IBU
0.50 oz Citra [12.00 %] (15 min) Hops 9.3 IBU
1.00 oz Citra [12.00 %] (5 min) Hops 7.5 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 -
0.50 oz Mosaic (HBC 369) [12.25 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Amarillo [9.20 %] (Dry Hop 3 days) Hops -
1.00 oz Citra [12.00 %] (Dry Hop 3 days) Hops -
1.00 oz Mosaic (HBC 369) [12.25 %] (Dry Hop 3 days) Hops -
0.50 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: 1.018 SG Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.99 % Actual Alcohol by Vol: 7.06 %
Bitterness: 65.0 IBU Calories: 328 cal/pint
Est Color: 10.9 SRM Color:
Color
 

Mash Profile
Mash Name: My Batch Sparge Total Grain Weight: 18.20 lb
Sparge Water: 4.22 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 21.73 qt of water at 164.3 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
5/13/2018
Added wheat, crystal 60 and extra munich that were leftovers
10:50 Mash startat at 151f. 6G strike at 175F. Cooled mash to 151. used campden
12:06 4G in kettle, 4.25G sparge, Vorlauf 2.5g
12:20 Preboil 13.4 BRIX
7.5G in kettle
12:35 1oz Magnum. A little boilover,
1:40 .5 citra
1:50 .5 cascade, 1 Citra
1:55 .5 cascade, .5 mosaic
Flameout.
2:00 Forgot sugar, whirlfoc, ferementaid k. Added during whirlpool
whirlpool 15 minutes
2:30 clarity ferm, 2 pkg safale 05. 72f in fermenter
OG 17.4 BRIX
3:00 Done. 69.7f in fridge

5/18 Dry Hop
1oz Citra
.5 oz cascade
1oz mosaic
3 drops El Dorade hop extract
Moved to closet. 8 day at 68 - 70F
5/27 Kegged and carbonating at 35 PSI @ 35f

Leans to the sweet side. A little too little bitterness.
Dorado Hop oil added a perfumery hop character. Like it. MAybe add to the percieved sweetness

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