flyangler18
Well-Known Member
I've been fighting with IT to fix my work computer for the past few days - and there's no end in sight. So, I did what any self-respecting HBTer would do - BREW!
Formulated a recipe for a Rye IPA - big, citrusy American hops oozing out of every pore with some spiciness from rye to compliment.
[size=+2]Rye IPA[/size]
[size=+1]14-B American IPA[/size]
Author: Jason Konopinski
Date: 10/31/09
Size: 6.00 gal
Efficiency: 80%
Attenuation: 80%
Calories: 233.78 kcal per 12.0 fl oz
Original Gravity: 1.070 (1.056 - 1.075)
|====================#===========|
Terminal Gravity: 1.014 (1.010 - 1.018)
|================#===============|
Color: 13.13 (6.0 - 15.0)
|====================#===========|
Alcohol: 7.43% (5.5% - 7.5%)
|=======================#========|
Bitterness: 65.6 (40.0 - 70.0)
|=====================#==========|
[size=+1]Ingredients:[/size]
10.0 lb Maris Otter Pale Ale Malt
3.0 lb Rye Malt
2.0 lb Vienna Malt
0.62 lb Dark Crystal Malt I
1.3 oz Willamette (5.2%) - added during boil, boiled 60 min
1.0 oz Amarillo (7.5%) - added during boil, boiled 20 min
1.0 oz Cascade (4.8%) - added during boil, boiled 20 min
1.0 oz Cascade (4.8%) - added during boil, boiled 10 min
1.0 oz Amarillo (7.5%) - added during boil, boiled 10 min
1 oz Cascade (4.8%) - added during boil, boiled 5.0 min
1 oz Amarillo (7.5%) - added during boil, boiled 5.0 min
1.0 oz Cascade (4.8%) - added dry to secondary fermenter
1.0 oz Amarillo (7.5%) - added dry to secondary fermenter
00:03:00 Mash In - Liquor: 6.0 gal; Strike: 162.25 °F; Target: 152 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:13:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #2: 1.76 gal sparge @ 185 °F, 0.0 min; Sparge #2: 1.76 gal sparge @ 185 °F, 0.0 min; Total Runoff: 7.85 gal
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
Here's a picture of the malt, precrush. I've started experimenting with malt conditioning per Kaiser's documentation both here and on BrauKaiser. 2% water by weight, then allow the grain to sit for a minimum of 10 minutes.
And post.
It appears that I didn't mix it in well as I should have, because some of the husks appeared dry though intact. Very little shredding of the husks.
Those of you who have viewed either my photos or brewcasts know that I don't have a fancy pants sculpture or any permanent rig. I much prefer to brew simply and 'nomad' style.
Strike water heating with the ubiquitous Rubbermaid 10 gallon MLT, slotted CPVC manifold inside. The 10 gallon pot on the burner served as my brew kettle for many batches, now it's my HLT. It is plumbed with brass QDs, but I haven't yet transferred via pump yet. Maybe soon!
All doughed in, 1.5 qts per pound. I'm adopting a thinner mash but would have been cutting it close with 2 qt/lb and a grain bill of this size.
Here's a closeup of the bulkhead. I use a short piece of vinyl hose to draw siphon, not because of any fear of HSA.
Looking into the kettle. Scrubby FTW for straining both leaf and pellet.
Vorlaufing - simple 1 gallon plastic pitcher.
First runnings going into the kettle.
Waiting for the hot break.
Formulated a recipe for a Rye IPA - big, citrusy American hops oozing out of every pore with some spiciness from rye to compliment.
[size=+2]Rye IPA[/size]
[size=+1]14-B American IPA[/size]
Author: Jason Konopinski
Date: 10/31/09
Size: 6.00 gal
Efficiency: 80%
Attenuation: 80%
Calories: 233.78 kcal per 12.0 fl oz
Original Gravity: 1.070 (1.056 - 1.075)
|====================#===========|
Terminal Gravity: 1.014 (1.010 - 1.018)
|================#===============|
Color: 13.13 (6.0 - 15.0)
|====================#===========|
Alcohol: 7.43% (5.5% - 7.5%)
|=======================#========|
Bitterness: 65.6 (40.0 - 70.0)
|=====================#==========|
[size=+1]Ingredients:[/size]
10.0 lb Maris Otter Pale Ale Malt
3.0 lb Rye Malt
2.0 lb Vienna Malt
0.62 lb Dark Crystal Malt I
1.3 oz Willamette (5.2%) - added during boil, boiled 60 min
1.0 oz Amarillo (7.5%) - added during boil, boiled 20 min
1.0 oz Cascade (4.8%) - added during boil, boiled 20 min
1.0 oz Cascade (4.8%) - added during boil, boiled 10 min
1.0 oz Amarillo (7.5%) - added during boil, boiled 10 min
1 oz Cascade (4.8%) - added during boil, boiled 5.0 min
1 oz Amarillo (7.5%) - added during boil, boiled 5.0 min
1.0 oz Cascade (4.8%) - added dry to secondary fermenter
1.0 oz Amarillo (7.5%) - added dry to secondary fermenter
00:03:00 Mash In - Liquor: 6.0 gal; Strike: 162.25 °F; Target: 152 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 150.0 °F
01:13:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #2: 1.76 gal sparge @ 185 °F, 0.0 min; Sparge #2: 1.76 gal sparge @ 185 °F, 0.0 min; Total Runoff: 7.85 gal
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
Here's a picture of the malt, precrush. I've started experimenting with malt conditioning per Kaiser's documentation both here and on BrauKaiser. 2% water by weight, then allow the grain to sit for a minimum of 10 minutes.
And post.
It appears that I didn't mix it in well as I should have, because some of the husks appeared dry though intact. Very little shredding of the husks.
Those of you who have viewed either my photos or brewcasts know that I don't have a fancy pants sculpture or any permanent rig. I much prefer to brew simply and 'nomad' style.
Strike water heating with the ubiquitous Rubbermaid 10 gallon MLT, slotted CPVC manifold inside. The 10 gallon pot on the burner served as my brew kettle for many batches, now it's my HLT. It is plumbed with brass QDs, but I haven't yet transferred via pump yet. Maybe soon!
All doughed in, 1.5 qts per pound. I'm adopting a thinner mash but would have been cutting it close with 2 qt/lb and a grain bill of this size.
Here's a closeup of the bulkhead. I use a short piece of vinyl hose to draw siphon, not because of any fear of HSA.
Looking into the kettle. Scrubby FTW for straining both leaf and pellet.
Vorlaufing - simple 1 gallon plastic pitcher.
First runnings going into the kettle.
Waiting for the hot break.
