Rye IPA - Denny Conn's (1.1)

All Grain Recipe

Submitted By: tdub (Shared)
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Brewer: Doug Lyford
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 7.83 galStyle Guide: BJCP 2008
Color: 10.9 SRMEquipment: My All Grain (5.5 Gal)
Bitterness: 64.3 IBUsBoil Time: 80 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 35.0

Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Rye Malt (4.7 SRM) Grain 2
1 lbs 4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
8.00 oz White Wheat Malt (2.4 SRM) Grain 5
1.00 oz Mt. Hood [4.7%] - First Wort Hops 6
1.00 oz Columbus (Tomahawk) [14.4%] - Boil 60 min Hops 7
0.50 oz Mt. Hood [4.7%] - Boil 30 min Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
1.50 oz Mt. Hood [4.7%] - Boil 0 min Hops 10
1 pkgs Denny's Favorite 50 (Wyeast #1450) Yeast 11
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 12
1.00 oz Columbus (Tomahawk) [14.4%] - Dry Hop 7 days Hops 13


Second all grain batch. Bought a lab thermometer because I was unsure of the accuracy of the digital. I was hoping for a mash temp of 153F and was closer to 151. I did stir after 10 and 20 minutes into the mash. Near end of mash, heated 2.75 gal water to 171F for the sparge. I had to recirc 9 times before I was able to get a somewhat clear wort. When it was drained the hose was no where near the bottom. I believe this is why I had to recirc so many times. It also left a lot of wort behind. Only got 3 gallons from the first runnings. Was expecting 3.5 - 3.75. Added hops to First Wort and started boiling as I added sparge water. While adding sparge water I was able to work the hose to the bottom. Temp moved to 158F. Acheived boil after 8 minutes. Stopped boil and drained sparge. Only had to recirc 4 times and ended with 6.5 gallons. There was about .75 gallons wort left in mash tun. Used the 1/2 foam board to build a fermentation chamber or something resembling one. It is 4 feet wide and 30 inches wide. Pitched yeast around 2:30pm and was bubbling away at 10:30pm. 06-12-2011 - Sunday: Fermentation temps have been close to 74F even with the chamber, swamp cooler, fan, and ice on top of fermentor. 06-13-2011 - Monday AM: Temp 66-68F. 06-14-2011 - Tuesday AM: 68F. Temp around 1pm 65F. 06-15-2011 - Wednesday PM: 62F 06-16-2011 - Wednesday PM: 64F 06-17-2011 - Friday AM: 62F. PM 66F. 06-18-2011 - Saturday AM: 62F. PM - Transferred to secondary. 1.013. This beer tastes great. Lots of hop aroma and flavor. Been working on Son of Fermentation Chamber today. Have all the material and will build it tomorrow. 06-26-2011 - Sunday: Since adding the thermostat, temps have remained constant and aroun 64F. Almost have fermentation chamber completed and will use it for my next batch - Janet's Brown Ale. Gold bottle caps - Rye 40 - 12oz bottles 5 - 22oz bottles

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