Black Rye IPA

Method: BIAB
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)

Created: Thursday April 23rd 2015

Original Gravity:

1.068

Final Gravity:

1.019

ABV (standard):

6.4%

IBU (tinseth):

107.1

SRM (morey):

36.4

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	United Kingdom - Maris Otter Pale10.5 lb Maris Otter Pale	38	3.75	67.7%
2 lb	American - Rye2 lb Rye	38	3.5	12.9%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	6.5%
1 lb	Flaked Rye1 lb Flaked Rye	36	2.8	6.5%
1 lb	German - De-Husked Caraf III1 lb De-Husked Caraf III	32	470	6.5%
15.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Warrior2 oz Warrior Hops	Pellet	16	Boil	60 min	107.07	19.2%
2 oz	Cascade2 oz Cascade Hops	Pellet	7	Aroma	0 min		19.2%
1.40 oz	Columbus1.4 oz Columbus Hops	Pellet	15	Aroma	0 min		13.5%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Aroma	0 min		9.6%
2 oz	Cascade2 oz Cascade Hops	Pellet	7	Dry Hop	7 days		19.2%
2 oz	Columbus2 oz Columbus Hops	Pellet	15	Dry Hop	7 days		19.2%
10.40 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Warrior (Pellet)	107.07	19.2%
4 oz	Cascade (Pellet)	0	38.4%
3.40 oz	Columbus (Pellet)	0	32.7%
1 oz	Mosaic (Pellet)		9.6%
10.40 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	154 °F	90 min

Yeast

Danstar - American West Coast Yeast BRY-97

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	High
Optimum Temp:	62 - 75 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
2:1 Sulphate:Chloride ratio to accentuate the hops
Mash Chemistry and Brewing Water Calculator

Notes

Split batch with BRY-97 in second half.

Move the intake up a bit before starting the mash so that we aren't pulling right off the bottom of the kettle with the 7.5 oz of hops that will be in there.

WLP545: Start at 66F and let free-rise until end of fermentation (leave out of fridge).

BRY-97: Start at 66F in fridge, ramp up to 72F after fermentation starts to slow down.

View Count: 1033
Brew Count: 1
Last Updated: 2015-05-20 15:56 UTC

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