- Based on Denny Conn's Rye-PA, but simplified somewhat. A wide range of brewing disasters contributed to a slow start to fermentation, a low yield, and less beer than expected. I'll have to make this again and re-evaluate rye in an IPA.
16-Jan-2005
Recipe (for 5 gallons final volume)
11.5 | pounds | (72%) | Crisp Maris Otter Pale Malt |
3.0 | pound | (19%) | Breiss Rye Malt |
1.25 | pound | (9%) | American Crystal 60L |
1.0 | ounce | Willamette whole hops, 5.1% AA (first wort hop) | |
1.5 | ounces | Chinook pellet hops, 12.2% AA (90 minutes) | |
1.0 | ounces | Willamette whole hops, 5.1% AA (2 minutes) | |
1.0 | ounce | Cascade whole hops, 4.5% AA (dry hopped in keg) | |
0.25 | teaspoon | Irish Moss (15 minutes) | |
- Wyeast Labs 1028 London Ale Yeast, pitched at 68°F
- Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 40.5 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 24 quarts mash water treated with:
- 2 teaspoons Gypsum. adds 91 ppm Calcium ion, 220 ppm Sulfite
Mash
- 24 quarts water @ 160°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 90 minutes), I had to use a secondary thermometer which probably isn't as accurate as the one I normally use.
Sparge
- 9.5 quarts water @ 210°F, drain
- 7 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 120 minutes to yield 5.5 gallons wort
- Only managed to collect 4 gallons -- hose braid in pot didn't work very well!
Fermentation
- Primary: plastic, 7 days, 68°F, Temperature range 66 - 68 F
- Secondary: glass, 13 days, 66°F, Gravity 1.019 at transfer, still fermenting
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 8 weeks
- Ready to drink on 1-Apr-2005
Properties
Starting Gravity: 1.070 | Final Gravity: 1.015 |
Original Extract: 17.1°plato | Apparent Extract: 4.1°plato |
Real Extract: 6.59°plato | |
Alcohol: 7.1% by volume | (5.6% by weight) |
Apparent Attenuation: 76.1% | Mash Efficiency: 68% |
Bitterness: 76 IBU | Color: 13 SRM |
BU:SG: 1.09 | BV: 2.36 |
Tasting Notes
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