Red Carpet Rye'd

All Grain Recipe

Submitted By: fbrown (Shared)
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Brewer: Fred Brown
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 7.39 galStyle Guide: BJCP 2008
Color: 15.1 SRMEquipment: Pain Cave Brewing
Bitterness: 26.5 IBUsBoil Time: 75 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 14.54 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 12.05 oz Rye Malt (4.7 SRM) Grain 2
13.13 oz Carared (20.0 SRM) Grain 3
8.75 oz Caramel Rye (Weyermann) (35.0 SRM) Grain 4
8.75 oz Melanoiden Malt (20.0 SRM) Grain 5
5.78 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 6
1.10 oz Sterling [7.5%] - Boil 20 min Hops 7
1.10 oz Cascade [5.5%] - Boil 15 min Hops 8
1.10 Whirlfloc Tablet (Boil 10 min) Misc 9
0.82 tsp Yeast Nutrient (Boil 10 min) Misc 10
2.20 oz Sterling [7.5%] - Boil 0 min Hops 11
1.65 oz Cascade [5.5%] - Boil 0 min Hops 12
1.0 pkgs Old Newark Ale (East Coast Yeast #ECY10) Yeast 13
2.75 oz Cascade [5.5%] - Dry Hop 0 days Hops 14
2.20 oz Sterling [7.5%] - Dry Hop 0 days Hops 15

Notes

12Brew on 10/16/12 2 gal of distilled water mixed into the HLT brew day went pretty good until it came to whirlpool. Installed the screen in the hop rocket wrong and a few hop cones clogged the chiller. Collected about half the wort through the chiller and racked the other bit off. Pitched on 10/17 took about 12 hours to see activity. Set the AC to 66 but it got up to 70/72. I turned the AC on and got it back in check quickly. 11/17 racked to secondary at 4.5 plato. Hop character subdued but maybe dry hopping will help. Gotta get mah kegs cleaned up and the keezer cleaned out. I feel this yeast strips all the flavor out of the beer. But i have that about a lot of beers. I still dont trust my work. 12/4 Racked to keg with 2 oz Cascade and 2 oz Sterling. Taste much better than the last tasting. Lacking hop character. Hoping it comes back with the dry hop. Had issues losing the dry hops in the keg. Well like a retard I lost the hop back in the keg. So we will have figure out what to do with that. 4.25 plato. Maybe time to start thinking about moving these to a warmer temperature to allow fermentation to finish. I feel that these final gravities are a bit higher than what I should be getting?

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