Oceanside Rye IPA / Yorkshire Lad Rye - Beer Recipe - Brewer's Friend

Oceanside Rye IPA / Yorkshire Lad Rye

234 calories 21.4 g
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.48 gallons
Post Boil Size: 11.23 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 234 calories (Per )
Carbs: 21.4 g (Per )
Created: Tuesday August 31st 2021
1.071
1.014
7.5%
58.2
7.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb US - Pale 2-Row24 lb Pale 2-Row 37 1.8 73.8%
3 lb Munich3 lb Munich 37 6 9.2%
3 lb American - Rye3 lb Rye 38 3.5 9.2%
2 lb Belgian - CaraVienne2 lb CaraVienne 34 20 6.2%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 1.5%
32.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 15 Boil 60 min 47.83 33.3%
2 oz Centennial2 oz Centennial Hops Pellet 9 Boil 10 min 10.41 33.3%
2 oz Citra2 oz Citra Hops Pellet 12 Boil 0 min 33.3%
6 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.19 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 252 B cells required
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

The beer was boiled as a single batch with all the same treatments up until chilling. The beer was whirlpooled as normal. The first half (Yorkshire) was chilled with my usual chilling rig - kettle -> pump -> CFC (with ground water) -> IC (beer running through the coil that's sitting in an ice bath) -> fermenter

Once the first half was chilled the pump and chill water was shut off. The Citra hops were then added to the remaining beer in the kettle and the beer was whirlpooled again for 10 minutes. After the second whirlpool, the chilling rig was fired up again and the Oceanside was chilled down to 64F.

Beer notes - the Yorkshire could use a little more bitterness or maybe a dry hop in the keg. It tastes good, but needs a bit of oomph. The Oceanside has a more bracing bitterness, but also a very strong sweet flavor that I suspect is from the large dose of Citra in the finish.

View Count: 832
Brew Count: 0
Last Updated: 2021-08-31 02:35 UTC

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