#52 - 6.75 gal
Our second annual Brew 'n' Smoke! A day filled with beers, meat, and more meat the gents. Brewed up a rye IPA this year. While it turned out to be a solid beer in the end, I'd cut the caramel rye in half and maybe drop the sac rest mash temperature 1-2F.
Ingredients:
13.5 lb 2-row (Briess)
1.5 lb Rye malt
1 lb Flaked rye
12 oz Caramel rye
8 oz Caramel 20L
4 oz Acidulated
1 oz Chinook (Kraemer Brew 13% leaf) (FWH)
0.5 oz Simcoe (12.9%) (FWH)
0.25 oz Zythos (10.9%) (FWH)
0.5 oz Columbus (13%) (60)
0.5 oz Mandarina Bavaria (6.8%) (60)
1 t Irish moss (15)
1/2 t Yeast nutrient (10)
1.8L Wyeast West Coast IPA
Post boil:
0.25 oz Zythos
0.25 oz Chinook
0.25 oz Simcoe
Dry hop:
0.5 oz Zythos
0.25 oz Simcoe
0.5 oz Mandarina Bavaria
Schedule:
Mash in 6 gal at 129F
Protein rest at 122F (15)
Sac rest at 150F (60)
Mash out at 168F
Batch sparge 4 gal
Boil (60)
Chill to 68F
Water:
50/50 RO & Filtered
9 g Gypsum
1 g Calcium chloride
pH 5.55
Target:
OG 1.067
FG 1.017
SRM 12.2
ABV 6.59%
IBU 89
Efficiency 75%
Observation:
1st run 1.089 at 3.5 gal
2nd run 1.048 at 4.25 gal
OG 1.076 at 7 gal
Ferment:
68F for 1 week
71F for 2-3 days
8/16 - Chill to 60F, FG 1.014
8/18 - Chill to 53F, dry hop
8/20 - Dry hop 0.25 oz Chinook pellet
8/23 - Keg FG 1.016