Rye IPA

Brewer: DCBa
Batch Size: 5.75 gal	Style: Rye IPA (21B)
Boil Size: 7.27 gal	Style Guide: BJCP 2015
Color: 11.3 SRM	Equipment: DCBa Equipment
Bitterness: 65.7 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.3° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)	Fermentation: Summer Basement
ABV: 6.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.28 gal	Detroit Water	Water	1
1.70 ml	Phosphoric Acid 85% (Mash 60 min)	Misc	2
1.25 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.60 g	Calcium Chloride (Mash 60 min)	Misc	4
4.00 oz	Rice Hulls (0.0 SRM)	Adjunct	5
11 lbs	Brewers Malt 2-Row (Malteurop) (1.8 SRM)	Grain	6
3 lbs	Rye Malt (Briess) (3.7 SRM)	Grain	7
1 lbs	Rye, Flaked (2.0 SRM)	Grain	8
8.00 oz	Crystal Malt - 30L (Avangard) (30.0 SRM)	Grain	9
8.00 oz	Melanoiden Malt (Weyermann) (27.0 SRM)	Grain	10
4.00 oz	Chocolate Rye Malt (250.0 SRM)	Grain	11
1.30 ml	Phosphoric Acid 85% (Sparge 60 min)	Misc	12
1.00 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
0.48 g	Calcium Chloride (Sparge 60 min)	Misc	14
1.00 oz	Chinook - 2016 [13.8%] - Boil 60 min	Hops	15
0.50 oz	Cascade - 2016a [8.2%] - Boil 20 min	Hops	16
0.50 oz	Chinook - 2016 [13.8%] - Boil 20 min	Hops	17
0.50 tsp	Irish Moss (Boil 10 min)	Misc	18
1.00 oz	Cascade - 2016 [5.9%] - Steep 10 min	Hops	19
1.00 oz	Dr. Rudi - 2016 [12.6%] - Steep 10 min	Hops	20
1.0 pkgs	Burton Ale (White Labs #WLP023)	Yeast	21
3.00 oz	Dr. Rudi - 2016 [12.6%] - Dry Hop 5 days	Hops	22

stuck sparge. Used colander to strain wort from grain. Some grain in boil kettle significant blowoff volume

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