Recipe Type: All Grain
Yeast: Wyeast Pacman
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.090
Final Gravity: 1.018
IBU: 95.4
Boiling Time (Minutes): 75
Color: 13
Primary Fermentation (# of Days & Temp): 10 days at 62
Secondary Fermentation (# of Days & Temp): 14 days at 48

This is scaled down from the 5.5 barrel batch that I brewed at Stix.


Hoptrocity Rye Clone
Imperial IPA


Type: All Grain
Batch Size: 5.00 gal
Boil Time: 75 min

Ingredients:

Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 50.4 %
3.00 lb Munich Malt (9.0 SRM) Grain 16.8 %
2.50 lb Rye Malt (4.7 SRM) Grain 14.0 %
1.25 lb Rye, Flaked (2.0 SRM) Grain 7.0 %
0.63 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.5 %
0.63 lb Wheat Malt, Ger (2.0 SRM) Grain 3.5 %
0.11 lb Black (Patent) Malt (500.0 SRM) Grain 0.6 %
0.75 lb Honey (1.0 SRM) Sugar 4.2 % (Last 15 min. of boil)

1.50 oz Galena [13.10%] (75 min) (First Wort Hop) Hops 61.4 IBU
0.50 oz Cascade [6.30%] (75 min) Hops 8.9 IBU
0.75 oz Centennial [9.50%] (60 min) Hops 19.4 IBU
1.00 oz Amarillo Gold [8.90%] (5 min) Hops 4.8 IBU
0.25 oz Cascade [6.30%] (5 min) Hops 0.9 IBU
0.75 oz Amarillo Gold [8.90%] (Dry Hop 14 days) Hops -
1.00 oz Centennial [9.50%] (Dry Hop 14 days) Hops -

1 Pkgs Pacman (Wyeast Labs #VSS) Yeast-Ale



Beer Profile

Measured Original Gravity: 1.090 SG
Measured Final Gravity: 1.018 SG
Actual Alcohol by Vol: 9.4 %
Bitterness: 95.4 IBU
Color: 13.0 SRM


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 17.12 lb
Sparge Water: 2.57 gal
Grain Temperature: 72.0 F
Sparge Temperature: 170.0 F

Mash In Add 21.40 qt of water at 163.7 F 152.0 F 60 min

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)
Volumes of CO2: 2.4
Pressure/Weight: 15.0 PSI
Storage Temperature: 48.0 F