Rye IPA$A$ABvBff&?K2India Pale AleIndia Pale Aleff??7?J ?@@ BpBA`AMedium gold to light orange copper.Malt note somewhat subdued due to hop rates.Powerfull hop aroma and hop bittering.Very low levels of diacetyl OK. Fruity esters.Anchor Liberty Ale, Sierra Nevada Celebration Ale, Samuel Smith's India Ale.0Mt. Hood@@ApBA4BMild. Clean. 'Noble'.USA primarily Oregon.All lagers.Crystal, Liberty, Hallertauer MittelfruhA̜@43@L#K^AColumbuspA@B BA A BUSAAffA83@<ʥVBMt. Hood@@ApBA4BMild. Clean. 'Noble'.USA primarily Oregon.All lagers.Crystal, Liberty, Hallertauer MittelfruhA̜@83?¤@Mt. Hood@@ApBA4BMild. Clean. 'Noble'.USA primarily Oregon.All lagers.Crystal, Liberty, Hallertauer MittelfruhA̜@D@ColumbuspA@B BA A BUSAApA83@Pale Malt(2-row)t(2-row)America?ff?@}ϛB}ϘBA_VBRye MaltRye MaltAmerica ׃?`@@HBׁB}B@L6ACrystal 60Lstal 60LAmericaZ?pB@A'B'B @|@Cara-Pils Dextrine MaltverywhereX9?@@AIn light-colored beers to give additional body.Adds richness without color.ӎBӋB?@Wheat Malteat MaltAmerica/݄?@@ BnwBnwB?n9@Irish MossFining Agent In Any BeerAdd to boil 15 minutes prior to knockout.@Gypsum<@American Ale IIWYeast1272FruityBBoise Idaho - VictoryA@AAA>@q=-BFadd gypsum to boil, not mash. The object is to bring out the hops, not adjust mash pH.Jeff McClainJason Hoodenpyle B?!?G? 33@F@@@)\>)\>)\>*(*!A1) 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)Blew the top off the air lock. O2 areation really seems to make an impact on this.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.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!@@@Bq=-A ?\@>B@A>PProtien restzz ?q=-BSac Rest< @ҌAMash out Sparge?ܷA,A?CAJBZD@B