Phoebe Pry Rye DIPA 02/18/2017
American IPA

 

Type: All Grain

 Date: 2/18/2017

Batch Size: 11.00 gal

 Brewer: jomebrew and mike
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: 66.20
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 82.19 %
2.00 lb Rye Malt (4.7 SRM) Grain 5.48 %
1.50 lb Munich II (Weyermann) (8.5 SRM) Grain 4.11 %
1.00 lb Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2.74 %
1.00 lb Carapils (Briess) (1.5 SRM) Grain 2.74 %
1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 2.74 %
2.00 oz Magnum [14.00 %] (80 min) Hops 39.0 IBU
1.00 oz Citra [12.00 %] (15 min) Hops 7.9 IBU
2.00 oz Citra [12.00 %] (5 min) Hops 6.3 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 1.4 IBU
1.00 oz Cascade [5.50 %] (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: 1.081 SG

 Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 7.88 % Actual Alcohol by Vol: 8.23 %
Bitterness: 54.6 IBU Calories: 311 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
2/18/2017
12:30 Mash In
2 tsp gypsum to mash
tbsp 5.2
41 qt 180F - too hot
Iced and stirred to 154F
2:00 8 G sparege 180F
14 Brix
+ Foam control
2:20 Boil started
2 Oz magnum
14 Brix = 1.058 Starting Gravity
3:05 1 oz Citra
3:15 1 LB Corn Sugar
Whirlfloc
2 oz Citra
1 oz Cascade
3:20 1 oz Cascade
Flameout
3:53 5.5 G in carboy
2 packets wploo1
1 clarity Ferm
45 seconds O2

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