RyePA

All Grain Recipe

Submitted By: wbastan (Shared)
Members can download and share recipes

Brewer: Bill Bastan
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 6.72 galStyle Guide: BJCP 2008
Color: 14.6 SRMEquipment: My AG equipment
Bitterness: 114.2 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 8.00 oz Rye Malt (Briess) (3.7 SRM) Grain 2
12.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
8.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
4.00 oz Biscuit Malt (23.0 SRM) Grain 7
2.00 oz Chinook [13.0%] - First Wort Hops 8
0.50 oz Cascade [5.5%] - Boil 20 min Hops 9
0.75 oz Amarillo Gold [8.5%] - Boil 15 min Hops 10
0.75 oz Cascade [5.5%] - Boil 15 min Hops 11
0.75 oz Amarillo Gold [8.5%] - Boil 5 min Hops 12
1.00 oz Amarillo Gold [8.5%] - Boil 1 min Hops 13
0.75 oz Cascade [5.5%] - Boil 1 min Hops 14
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 15
1.50 oz Amarillo Gold [8.5%] - Dry Hop 10 days Hops 16
1.00 oz Cascade [5.5%] - Dry Hop 10 days Hops 17

Notes

Be sure to overestimate volume for hoppy beers to account for losses Mashed in @ 170 -dough in dropped to 154 -after 10 minutes temp stabalized around 153.5 and held for 46 minutes Windy day, difficult to keep boil -boil off not as vigorous as expected so post boil volume slightly higher needed to add 2.5 cups of dextrose to achieve OG of 1.071(lower than expected)

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine