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09-13-2003 Rye IPA
A ProMash Brewing Session Report
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Brewing Date:
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Saturday September 13, 2003
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Head Brewer:
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Jeff McClain
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Asst Brewer:
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Jason Hoodenpyle
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Recipe:
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Rye IPA
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BJCP Style and Style Guidelines
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07-0 India Pale Ale, India Pale Ale
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Min OG:
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1.050
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Max OG:
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1.075
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Min IBU:
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40
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Max IBU:
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60
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Min Clr:
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8
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Max Clr:
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14
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.25
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Wort Size (Gal):
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10.25
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Total Grain (Lbs):
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34.00
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Anticipated OG:
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1.075
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Plato:
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18.19
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Anticipated SRM:
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12.1
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Anticipated IBU:
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73.2
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Brewhouse Efficiency:
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65
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%
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Wort Boil Time:
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75
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Minutes
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Actual OG:
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1.078
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Plato:
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18.91
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Actual FG:
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1.021
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Plato:
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5.33
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Alc by Weight:
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5.88
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by Volume:
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7.59
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From Measured Gravities.
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ADF:
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71.8
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RDF:
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60.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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71 %
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Anticipated Points From Mash:
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74.96
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Actual Points From Mash:
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81.80
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Evaporation Rate:
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12.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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12.06
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Gal
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Pre-Boil Gravity:
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1.064
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SG
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15.60
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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12.75
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Gal
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Water Needed Pre-Boil Gravity:
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1.060
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SG
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14.80
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Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.15
Additional Utilization Used For First Wort Hops: -10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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69.1
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23.50 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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17.6
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6.00 lbs.
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Rye Malt
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America
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1.030
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4
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7.4
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2.50 lbs.
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Crystal 60L
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America
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1.034
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60
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2.9
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1.00 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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2.9
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1.00 lbs.
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Wheat Malt
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America
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1.038
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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2.05 oz.
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Mt. Hood
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Whole
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4.90
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13.9
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First WH
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2.05 oz.
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Columbus
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Whole
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17.80
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53.7
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60 min
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1.03 oz.
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Mt. Hood
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Whole
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4.90
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5.7
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30 min
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3.08 oz.
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Mt. Hood
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Whole
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4.90
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0.0
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0 min
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2.05 oz.
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Columbus
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Whole
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15.00
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0.0
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Dry Hop
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Amount
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Name
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Type
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Time
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2.00 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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2.00 Tsp
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Gypsum
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Other
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60 Min.(boil)
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WYeast 1272 American Ale II
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Mash Name:
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Total Grain Lbs:
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34.00
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Total Water Qts:
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43.31
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Before Additional Infusions
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Total Water Gal:
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10.83
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Protien rest
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5
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20
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122
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122
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Infuse
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128
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43.31
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1.27
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Sac Rest
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10
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60
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150
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150
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Direct
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Mash out
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10
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20
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167
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167
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Direct
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Total Water Qts:
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43.31
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After Additional Infusions
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Total Water Gal:
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10.83
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After Additional Infusions
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Total Mash Volume Gal:
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13.55
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After Additional Infusions
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Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Water Needed For Brewing Session
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Sparge Amount:
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6.25
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Sparge Deadspace:
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0.00
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Total Into Mash:
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6.25
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Total Grain Lbs:
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34.00
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Qts Per Lbs:
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1.27
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Total From Mash:
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6.75
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Mash Gallons:
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10.83
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Grain Absorption:
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4.08
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Amount Lost in Lauter Tun Deadspace, Grant and Misc. to Kettle:
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0.25
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Top Up Water Added to Kettle:
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0.00
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Amount into Kettle:
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12.75
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Boil Time (min):
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75
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Evaporation Rate:
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12.00
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Amount after Boil:
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10.84
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Left in Kettle Deadspace:
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0.25
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.00
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Left in Other Equipment / Other Absorption:
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0.00
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Amount to Chillers:
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10.59
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Amount After Cooling (4 perc.):
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10.16
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Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 10.16 gallons of fermentable wort.
You will need 17.08 gallons of water for the complete brewing session.
Recipe Efficiency Setting: 65 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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12.75
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Estimated OG:
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1.060
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Plato:
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14.80
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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12.06
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Estimated OG:
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1.064
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Plato:
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15.60
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Post-Boil Targets:
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Target Volume (Gal):
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10.25
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Estimated OG:
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1.075
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Plato:
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18.19
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Recorded Actuals - Measurement Taken In Kettle:
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Recorded Volume (Gal):
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10.75
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Recorded OG:
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1.078
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Plato:
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18.88
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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115.32
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Points From Mash:
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115.32
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Points From Extract/Sugar:
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0.00
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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74.96
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Points From Mash:
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74.96
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Points From Extract/Sugar:
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0.00
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Actuals achieved were:
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Actual Points From Mash:
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81.80
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Actual Mash System Efficiency:
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71 %
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Pitched From:
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Starter
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Amount Pitched:
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1 QTS
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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14
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Primary Temperature:
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70 degrees F
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Original Gravity:
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1.078 SG
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18.91
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Plato
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Finishing Gravity:
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1.021 SG
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5.33
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Plato
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1) Started heating mash water at 8:45AM.
2) Initial runnings of 7.25 gal @ 1.080 (19.5 Brix)
3) Second runnings of 6 gal @ 1.042 (10 Brix)
4) PreBoil of 12.8 gal @ 1.063 (15.5 Brix)
5) PostBoil of 10.75 gal @ 1.078 (18.5 Brix)
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Blew the top off the air lock. O2 areation really seems to make an impact on this.
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Pretty harsh and I really didn't like it at 4 weeks, but after 6 weeks, this is an excellent tasting IPA. Hats off to Denny on this recipe.
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Pump impeller siezed about half way through the Sac Rest and took 15 minutes to dismantle, clean and reinstall and get back up to temp (lost 15'F). The new Electronic Temp Controlled Mash solenoid valves worked like a charm though!
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add gypsum to boil, not mash. The object is to bring out the hops, not adjust mash pH.
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Generated with ProMash Brewing Software |
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