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Splinter Of The Mind's RyePA

218.59 calories 22.21 g 12 oz
Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday March 31st 2014
1.066
1.016
6.46%
68.67
10.42
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 29.3%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light - (late addition) 42 4 29.3%
2 lb American - Rye2 lb Rye 38 3.5 19.5%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 9.8%
0.75 lb United Kingdom - Crystal 45L0.75 lb Crystal 45L 34 45 7.3%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 4.9%
10.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 60 min 32.86 16.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 35 min 18.4 8.3%
1 oz Summit1 oz Summit Hops Pellet 18.5 Boil 5 min 10.92 16.7%
1 oz Zythos1 oz Zythos Hops Pellet 11 Boil 5 min 6.49 16.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 0 min 8.3%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 14 days 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 14 days 16.7%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal mash grains -- 150 °F 60 min
1 gal rinse grains, boil, add DME, top up to 3.5 gallons, boil, start hop schedule -- 150 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 g Burton Water Salts Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin (Optional) Fining Secondary --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 168 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Use filtered water and add Burton Salts to obtain the above water profile (optional)
Mash Chemistry and Brewing Water Calculator
 
Notes

Once wort is up to a boil, add the first 3 lbs. of DME. Once a boil rolls, start hop schedule. With 20 minutes remaining in the boil, add the last 3 lbs. of DME. Flameout at 60. Chill rapidly to 70, transfer to fermenter, top up to 5 gallons, take gravity reading, top up to 5.5 gallons, pitch yeast, and ferment for 7 days. Transfer to secondary onto dry hops and ferment additional 14+ days.
Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge to clarify beer.
Prime and bottle. Condition 21 days at 70-72 degrees. Chill 3 days..enjoy!

A beautiful beer.....

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-03-31 19:44 UTC
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