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Joe's Rye IPA Double Ferment

Method: Extract
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Saturday May 27th 2017

Original Gravity:

1.062

Final Gravity:

1.011

ABV (standard):

6.7%

IBU (tinseth):

48.3

SRM (morey):

11.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light	35	4	37.4%
3.30 lb	Liquid Malt Extract - Maris Otter	36	4	30.8%
1.40 lb	Dry Malt Extract - Amber1.4 lb Dry Malt Extract - Amber	42	10	13.1%
8.70 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Rye1 lb Rye	38	3.5	9.3%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	9.3%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	50 min	8.3	10%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	20 min	12.92	10%
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	15 min	6.74	10%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	5 min	4.83	10%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	4.25	10%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	5 min	1.74	10%
2 oz	Cascade2 oz Cascade Hops	Pellet	7	Hopback at 180 °F	20 min	9.53	20%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Dry Hop	3 days		20%
10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Willamette (Pellet)	10.04	20%
2 oz	Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops	17.17	20%
3 oz	Cascade (Pellet)	16.27	30%
3 oz	Mosaic (Pellet)	4.83	30%
10 oz / $ 0.00

Yeast

Wyeast - American Ale II 1272

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	High
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 158 B cells required

wyeast 3711

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 158 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
46	13	0	39	111	17

Notes

After one week fermenting at 62 degrees, transfer to secondary and add Wyeast 3711 French Saison yeast. Allow to continue fermenting at warm room temp (70F to 72F) for two to three weeks. Final gravity should be below 1.008. Good results using a heating belt to get fermentation temperature up to high 70s for last week of fermentation. Dry hop three days before bottling.

First batch primary came down to 1.014. Added 3711 and let ferment at room temp (72) for three weeks. Final gravity only came down to 1.011. Added 2 oz of grapefruit extract, 2 oz of Mosaic hops and kegged (dry hop in keg).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-07-09 18:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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