[DC01] West Coast Double Rye IPA 
All Grain Recipe
Submitted By: dgagnon (Shared)
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| Brewer: Dan G. | |
| Batch Size: 1.19 gal | Style: Double IPA (22A) |
| Boil Size: 1.99 gal | Style Guide: BJCP 2015 |
| Color: 13.9 SRM | Equipment: Pasta Pot |
| Bitterness: 84.9 IBUs | Boil Time: 75 min |
| Est OG: 1.074 (18.0° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.012 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 8.2% | Taste Rating: 20.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.47 gal |
Montreal, QC |
Water |
1 |
| 3.00 g |
Chalk (Mash 80 min) |
Misc |
2 |
| 1 lbs 7.99 oz |
Pale Malt, 6-Row (Rahr) (2.3 SRM) |
Grain |
3 |
| 1 lbs 6.58 oz |
Rye Malt (4.7 SRM) |
Grain |
4 |
| 13.55 oz |
Rye, Flaked (2.0 SRM) |
Grain |
5 |
| 3.60 oz |
Pale Malt, 2 row (Gambrinus) (2.0 SRM) |
Grain |
6 |
| 0.99 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 0.49 oz |
Palisade [8.4%] - Boil 75 min |
Hops |
8 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 0.18 oz |
Palisade [8.4%] - Boil 15 min |
Hops |
10 |
| 0.5 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
Taste Notes
2 weeks from bottling: Velvety. Alcohol very present. Slight caramel after taste. Bitter.
More like an american rye wineNotes
12/08/2017
crushed the rye flakes., roasted barley was crushed last week.
strike water + mash = 130f, took it off the stove and waiting for it to cool
went to about 125f before step end.
added 3g chalk at 1:20
using the strainer and a bucket, empty all the water and keep the grain the kettle.
worth OG: 1.084
add 3.3L of 168f water, mix generously then strain the water out.
worth OG: 1.038
make a grain bed in the strainer, pour the worth back into the kettle over the grain bed.
worth OG: 1.056
First batch: 1.084 @ 28c
sparge water: 1.038 @ 28c
after lauter: 1.056 @ 23c
7.55cm pre-boil (5.945)
+1.050L water
9cm pre-boil (7L), 1.048@28C
boil 75 minutes, hard to get a roiling boil without putting the cover.
maybe put less water, but keep it mostly covered to keep a reflux next time ?
6cm post-boil (4.79L) @ 1.074 @ 25c
with home made 1 pass copper tube:
1am = 130f
1:10 = 120f
1:50 = 85f
2:00 = 80f
primary (5-7 days) in the second pot, transfer with siphon and lots of agitation for aeration.
pitched the yeast at 23C
left a lot in the primary, was like mud. About half a gallon was left for the secondary.
reading was done with refractometre.This Recipe Has Not Been Rated
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