09-20-2008 Denny's Rye IPA

A ProMash Brewing Session Report

Brewing Date: Saturday September 20, 2008
Head Brewer: John Subasavage
Asst Brewer:   
Recipe: Denny's Rye IPA

BJCP Style and Style Guidelines
14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075   
Min IBU: 40 Max IBU: 72   
Min Clr: 6 Max Clr: 15  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.25      
Anticipated OG: 1.062 Plato: 15.22
Anticipated SRM: 12.2        
Anticipated IBU: 86.0      
Brewhouse Efficiency: 55  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.062 Plato: 15.21   
Actual FG: 1.018 Plato: 4.65   
Alc by Weight: 4.49 by Volume: 5.78 From Measured Gravities.
ADF: 69.4 RDF: 58.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 67 %
Anticipated Points From Mash: 62.04
Actual Points From Mash: 75.40

Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 6.15 Gal      
Pre-Boil Gravity: 1.050 SG 12.48 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 7.12 Gal      
Water Needed Pre-Boil Gravity: 1.044 SG 10.85 Plato

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %

% Amount Name Origin Potential SRM
67.7 11.00 lbs.  Pale Malt(2-row) America 1.036 2
18.5 3.00 lbs.  Rye Malt Germany 1.030 4
7.7 1.25 lbs.  Crystal 60L America 1.034 60
3.1 0.50 lbs.  Cara-Pils Dextrine Malt    1.033 2
3.1 0.50 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Mt. Hood - Plug Plug 5.60 23.2 First WH
1.00 oz.  Columbus - Pellets - BN Pellet 12.20 56.7 60 min
0.50 oz.  Mt. Hood - Plug Plug 5.60 6.2 30 min
1.50 oz.  Mt. Hood - Plug Plug 5.60 0.0 0 min
1.00 oz.  Columbus - Pellets - BN Pellet 12.20 0.0 Dry Hop

Amount Name Type Time
0.05 Oz  Gypsum Other 0 Days(mash)
0.05 Oz  Irish Moss Fining 15 Min.(boil)

Wyeast 2450 Denny's Favorite 50

Mash Schedule
Mash Type: Single Step   
Heat Type: Infusion   
Grain Lbs: 16.25   
Water Qts: 18.00 Before Additional Infusions
Water Gal: 4.50 Before Additional Infusions
Qts Water Per Lbs Grain: 1.11 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 74 F Before Additional Infusions

Rest Temp Time
Dough In: 171 0 Min
Saccharification Rest: 153 60 Min
Mash-out Rest: 166 5 Min
Sparge: 0 0 Min

Additional Infusion Temperatures And Amounts
Rest Amount Temp
Mash Out: 6.28 Qts of 210 Degree Water Added

Total Mash Volume Gal: 7.37 - After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.

Mash Notes
New Hanna pHep 5 meter was calibrated prior to brew day and read 7.3 for our tap water. Strike water was heated to ~180 F and added to crushed grains in mash tun (not pre-heated). After stirring in, the pH was checked and was 5.2 (at mash temp). Gypsum was added to boost the Ca in the mash (and the SO4 for crisper bitterness in the boil). After adding 1 gm of gypsum per gallon of water, the pH only dropped to 5.16 (at mash temp). The mash temp was a little high (~158 F) so 2 cups of filtered tap water was added and stirred in to bring the rest temperature to ~153 F. Mashed for 60 minutes in Igloo cooler wrapped in blanket. A few degrees were lost during the mash. The mash out water was boiled and added to the mash tun to bring the mash to ~166 F. After vorlauf, first runnings were collected in the brew kettle along with first wort hop addition. ~3.5 gallons of sparge water was heated to ~175 F and added to the grains (this water was also ammended with gypsum at 1 gm per gallon). After a thorough stirring, the mash was at ~166 F. After another vorlauf, second runnings were collected. A total of 7.25 gallons of wort with SG = 1.052 @ 60 F was collected and brought to a boil.

Fermentation Notes
With wort chilled to 56 F (yeast pitched at 58 F), fermentation was sluggish. It took ~24 hours before any noticeable activity began. However, within ~6 hours from then, fermentation was going full speed. Initially, the fermentation temperature was set to 60 F but when no activity was occuring after 24 hours, the temperature was raised to 62 F (with 2 degree differential). After one week (20080927), the fermentation was crawling along and the SG = 1.022. So, the temperature was raised to ~69 F in hopes of encouraging the yeast to finish fermentation. SG was checked on 20081002 and had only dropped to 1.020. It seems clear that this beer will finish high

Tasting Notes
Tasted on 20081002 and had a nice clean bitterness with a decent amount of residual sweetness to make for a nice balance. The dry hop will definitely round out the flavor.

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