8-Day RyeIPA - DC07

All Grain Recipe

Submitted By: dgagnon (Shared)
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Brewer: Dan G.
Batch Size: 3.17 galStyle: Rye IPA (21B)
Boil Size: 4.01 galStyle Guide: BJCP 2015
Color: 7.0 SRMEquipment: Pasta Pot - All Grain
Bitterness: 58.0 IBUsBoil Time: 75 min
Est OG: 1.052 (13.0° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage - short
ABV: 5.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
5.30 gal Montreal Water 1
3.00 g Chalk (Mash 60 min) Misc 2
5 lbs 1.13 oz Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 3
1 lbs 12.22 oz Rye Malt (Weyermann) (3.0 SRM) Grain 4
14.11 oz Toasted Wheat, Malt (Simpsons) (2.0 SRM) Grain 5
3.88 oz Victory Malt (25.0 SRM) Grain 6
0.14 oz Midnight Wheat Malt (745.0 SRM) Grain 7
0.47 oz Chinook [10.8%] - Boil 60 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.99 oz El Dorado [15.0%] - Steep 10 min Hops 10
0.99 oz Mosaic (HBC 369) [12.2%] - Steep 10 min Hops 11
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
0.99 oz El Dorado [15.0%] - Dry Hop 7 days Hops 13
0.85 oz Amarillo [9.2%] - Dry Hop 7 days Hops 14
0.99 oz Citra [12.0%] - Dry Hop 1 days Hops 15
0.85 oz Cascade [7.0%] - Dry Hop 1 days Hops 16

Taste Notes

Hop Flavor: Cherry, mango, lemon, tropical fruits, peach and pine. Malt: biscuit or toasted combined to rye flavor.

Notes

From: https://www.facebook.com/groups/nanobrasseur/permalink/1154632374668985/ ========================================================== 8-Day RyePA (2017) 5.5% alc - 45 ibus - 5.6 SRM OG:1.051 - FG:1.010 65% Golden Promise 22% Rye Malt 11% Toasted wheat flakes 3% Victory 0.1% Midnight wheat 25 ibus de Chinook @ 60mins (First wort) 3.5 g/L en whirlpool (Denali + Mosaic ici) Mash 60mins @ 65C Levure: Conan Hybride F1 (sinon london III ferait la job. US-05 au pire) Fermenté à 20C 3 g/L en dryhop le lendemain du brassage 3 g/L dryhop 24h puis coldcrash ========================================================== Used what hops I had on hand for the schedule. Strike water + grain = 150f 14 minutes = 149f 30 minutes = 149f, 5.84 pH 35 minutes = tried to add 40ml phosporic 10%, but look slike we added 70ml 41 minutes = 143f ( adding heat ) 44 minutes = 5.25 pH @ 147f 47 minutes = 149f ( turned off heat ) 56 minutes = 149f, added ~3g chalk ( forgot it before ) 62 minutes = 160f ( moved off heat and agitate vigoursouly ) 64 minutes = 154f 72 minutes = 152f 76 minutes = 151f 79 minutes = 150f 82 minutes = 149f 90 minutes = 148f @ 5.53 ph (26.1c) 103 minutes = 162f 107 minutes = 168f ( turn off heat ) 110 minutes = 180f 112 minutes = 174f 113 minutes = 170f 117 minutes = 169f ( drain mash ) iodine test seems barely reactive sparge water after 5 minutes with the grain = 4.6 brix / 1.018 sg , 5.96 pH @ 26.6c Pre-boil: 23.4cm (~17.5L), 5.71 pH (26.9c), reflectometer: 1.040 / 10.3 brix @ 26.9c . hydrometer: 1.044 @ 21c overflow at 40 minutes, loss ton of hop. Added a few g's from the steep hops. never got a real real good rolling boil going without the lid. Post-boil: refractometer 11.4 brix / 1.044, hydrometer 1.046 Add the aroma hops, then whirlpool for 15 minutes. Put the pot in a ice bath in the bucket (12:20, 174f) 12:35 = 146f 12:50 = 139f 11:10 = 120f 1:20 = put in fridge, water in the bucket was hot. 2:20 = put back out on the counter ( ~50c ) 11:30 = ~28c Transfered to the bucket, added 250g dextrose ( in ~250ml, because we completly missed out targets ) and pitched the yeast. Total volume ~13.25L I had re-hydrated the yeast with wort when we put the pot in the ice bath. It had started sedimenting before the pitch. after 3 hours, very minimal signs of activity. Pitched EC-1118 ( thats all I had ). Forgot to add the whirlfloc. Dry-hopped in cheesecloth hung to the side. The 24h dryhop ended up being 72h. Bottled at 1.011 with 2.4 carb. Should be slightly more carbonated.