Easter Bunny Rye-sin' and Hoppin' IPA.

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike
Batch Size: 5.00 galStyle: Double IPA (22A)
Boil Size: 6.43 galStyle Guide: BJCP 2015
Color: 12.1 SRMEquipment: 10 gallon tun, 5 gallon batch
Bitterness: 112.9 IBUsBoil Time: 60 min
Est OG: 1.108 (25.6° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.029 SG (7.3° P)Fermentation: Ale, Single Stage
ABV: 10.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
6 lbs Rye Malt (4.7 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
1 lbs Wheat, Flaked (1.6 SRM) Grain 5
2.00 oz Citra [12.0%] - Boil 60 min Hops 6
2.00 oz Simcoe [13.0%] - Boil 20 min Hops 7
1.00 tsp Irish Moss (Boil 10 min) Misc 8
2.00 oz Citra [12.0%] - Boil 5 min Hops 9
2.00 oz Simcoe [13.0%] - Boil 5 min Hops 10
2 pkgs California Ale (White Labs #WLP001) Yeast 11
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 12
2.00 oz Citra [12.0%] - Dry Hop 7 days Hops 13
2.00 oz Simcoe [13.0%] - Dry Hop 7 days Hops 14

Taste Notes

Notes

2 weeks in primary, bourbon cask age 2 months. (Was actually in primary 8 days) Dry hop in keg after cask aging 1.090 starting gravity, 21.5 brix The sparge was pretty sticky, so I ended up putting an upside-down colander above the false bottom on my igloo mash tun. Racking to bourbon barrel after 8 days. The current gravity is 1.020, 5.1 plato, so about 9.1% ABV before aging. I'll leave it in the barrel for a bit, take readings and samples every couple of weeks, then keg it. Removed from barrel and put into keg on May 20th (total of 55 days in the barrel). Added 2 oz simcoe and 2 oz citra to dry hop in the keg.

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