Imperial Rye IPA - Beer Recipe - Brewer's Friend

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Imperial Rye IPA

271 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick Goss
Calories: 271 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Saturday January 31st 2015
1.082
1.016
8.7%
86.1
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 78.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.3%
3 lb American - Rye3 lb Rye 38 3.5 15.8%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 41.29 12.5%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 20 min 28.67 25%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10 Boil 2 min 3.49 18.8%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 45 min 12.63 6.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 5 days 12.5%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 5 days 12.5%
8 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 562 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.31 33.3  
Mash volume with grains 9.83 39.3  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 2.75 g | 11 qt) 1.81 7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.44 g | 33.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

I used a huge slug of slurry. Fermented at 62 for ten days, moved to 70 for two days, returned to 62 and dry hopped for 5 days. FG was 1.008 on my hydrometer.

It took two weeks in the keg for the grass flavor to go away, but made for a great beer that went away fast after that.

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  • Last Updated: 2015-03-08 14:53 UTC