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Rye IPA III

174 calories 16.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Wild Guess Brewery
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday February 6th 2020
1.053
1.011
5.5%
43.7
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Crisp Malting - Finest Maris Otter9 lb Finest Maris Otter 38 3 72.4%
25 oz Flaked Oats25 oz Flaked Oats 33 2.2 12.6%
30 oz Briess - Rye Malt30 oz Rye Malt 36.8 3.7 15.1%
199 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.8 Boil 20 min 23.55 22.2%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 14.7 Boil at 212 °F 20 min 14.67 11.1%
1 oz Experimental USA1 oz Experimental USA Hops Pellet 4.4 Whirlpool at 170 °F 15 min 5.49 22.2%
2 oz Ekuanot2 oz Ekuanot Hops Pellet 14.25 Dry Hop at 80 °F 4 days 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
2.20 g Wyeast - Beer Nutrient Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.9 oz       Temp: 80 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.36 g | 37.4 qt) 8.8 35.2  
Mash volume with grains (equipment estimates 10.36 g | 41.4 qt) 9.8 39.2  
Grain absorption losses -1.55 -6.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.04 0.2  
Volume into fermentor 6 24  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Acording to Hoyle. Pitched about 12 oz harvested Kveik, been in fridge for 2 months. Pitched at 80º, the yeast was at 84º which is ambient here in Santo Domingo. First signs of ferm 8 hours after pitching and at 12 hours aggressive airlock activity.

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  • Last Updated: 2020-02-08 11:26 UTC