Muir Woods og
All Grain Recipe
Submitted By: warner (Shared)
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Batch Size: 6.50 gal | Style: Rye IPA (21B) |
Boil Size: 7.77 gal | Style Guide: BJCP 2015 |
Color: 4.9 SRM | Equipment: TEN GAL COOLER |
Bitterness: 46.1 IBUs | Boil Time: 90 min |
Est OG: 1.067 (16.4° P) | Mash Profile: Single Infusion, Medium Body |
Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
ABV: 8.0% | Taste Rating: 40.0 |
Ingredients
Amount |
Name |
Type |
# |
6 lbs 8.47 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
6 lbs 8.47 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
2 lbs 9.79 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
15.46 oz |
Rye, Flaked (2.0 SRM) |
Grain |
4 |
0.58 oz |
Centennial [10.0%] - Boil 90 min |
Hops |
5 |
1.00 oz |
Amarillo Gold [8.5%] - Boil 10 min |
Hops |
6 |
0.77 oz |
falconers flight [10.5%] - Boil 10 min |
Hops |
7 |
1.00 oz |
azacca [8.0%] - Boil 5 min |
Hops |
8 |
1.40 oz |
Amarillo [9.2%] - Steep 20 min |
Hops |
9 |
1.0 pkgs |
Brettanomyces Bruxellensis Trois (White Labs #WLP644) |
Yeast |
10 |
1.0 pkgs |
Vermont IPA (Giga Yeast #GY054) |
Yeast |
11 |
2.00 oz |
Citra [12.0%] - Dry Hop 5 days |
Hops |
12 |
0.50 oz |
Amarillo Gold [8.5%] - Dry Hop 5 days |
Hops |
13 |
0.50 oz |
Centennial [10.0%] - Dry Hop 5 days |
Hops |
14 |
0.50 oz |
Falconer's Flight [11.0%] - Dry Hop 5 days |
Hops |
15 |
Taste Notes
24 HOURS AND GOOD SIGN OF FERMENTING. A LOT OF TRUB IN THIS BATCH
7 days primary, 5 secondary with dry hop and bottleNotes
Bru'n Water
John Warner
Beer Name:
RYE SAISON IPA
Water Adjustment Summary
Hover cursor over cells w/ red corner mark to display helpful information
User Custom
Calcium (ppm)
Magnesium (ppm)
Sodium (ppm)
Sulfate (ppm)
Chloride (ppm)
Bicarbonate (ppm)
Existing Water Profile
11
4
12
17
0
90
Mashing Water Profile
54
4
36
98
17
-54
Finished Water Profile
54
4
32
98
17
NA
Recommended Ranges
40 to 150
0 to 30
0 to 150
0 to 350
0 to 100
as needed
Mash Parameters
Batch Volume (gallons)
6.50
Hardness (ppm as CaCO3)
152
RA (ppm as CaCO3)
-85
Estimated Mash pH
5.32
Alkalinity (ppm as CaCO3)
-44
SO4/Cl Ratio
5.8
Ratio may not be valid
Additions
Total Mash Water Vol (gal)
8.30
Total Sparge Water Vol (gal)
1.66
Total Volume = Tap Volume + Dilution Volume
Mash Dilution Vol (gal)
0.00
Sparge Dilution Vol (gal)
0.00
Mash Water Additions
Sparge Water Additions
Minerals
(grams)
(grams)
Gypsum (CaSO4 x 2H2O)
4.57
0.91
1
Gallons
Batch Volume (gallons)
Total Mash Water Vol (gal)
Total Sparge Water Vol (gal)
Mash Dilution Vol (gal)
Sparge Dilution Vol (gal)
Calcium Chloride (CaCl2)
Anhydrous
0.83
0.17
Epsom Salt (MgSO4 x 7H2O)
0.00
0.00
2
Liters
Batch Volume (liters)
Total Mash Water Vol (L)
Total Sparge Water Vol (L)
Mash Dilution Vol (L)
Sparge Dilution Vol (L)
No
Magnesium Chloride (MgCl2)
0.00
0.00
3
Barrels
Batch Volume (barrels)
Total Mash Water Vol (BBL)
Total Sparge Water Vol (BBL)
Mash Dilution Vol (BBL)
Sparge Dilution Vol (BBL)
Canning Salt (NaCl)
0.00
0.00
4
Hectoliters
Batch Volume (hectoliters)
Total Mash Water Vol (HL)
Total Sparge Water Vol (HL)
Mash Dilution Vol (HL)
Sparge Dilution Vol (HL)
Baking Soda (NaHCO3)
2.74
Not Recommended
1
Gallons
Batch Volume (gallons)
Total Mash Water Vol (gal)
Total Sparge Water Vol (gal)
Mash Dilution Vol (gal)
Sparge Dilution Vol (gal)
Chalk (CaCO3)
0.00
Not Recommended
Pickling Lime (Ca(OH)2)
0.00
Not Recommended
Acids
Citric
88.00
%
8.30
(grams)
0.00
(ml)
Yes
Citric
88.00
%
0.91
(grams)
(ppm) Malate added to water
100
No
0.00
(ml)
(ppm) Citrate added to water
150
311
(ppm) Citrate added to water
May be over taste threshold
(ppm) Acetate added to water
175
37
(ppm) Lactate added to water
Expected to be under taste threshold
(ppm) Lactate added to water
400
(ppm) Tartarate added to water
600
(ppm) Phosphate added to water
1000
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Bru'n Water v. 3.4
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