Denny's rye hopburstedA ProMash Recipe ReportBJCP Style and Style Guidelines-------------------------------14-B India Pale Ale, American IPAMin OG: 1.056 Max OG: 1.075Min IBU: 40 Max IBU: 72Min Clr: 6 Max Clr: 15 Color in SRM, LovibondRecipe Specifics----------------Batch Size (Gal): 9.00 Wort Size (Gal): 9.00Total Grain (Lbs): 29.75Anticipated OG: 1.072 Plato: 17.41Anticipated SRM: 12.6Anticipated IBU: 73.1Brewhouse Efficiency: 62 %Wort Boil Time: 60 MinutesPre-Boil Amounts----------------Evaporation Rate: 15.00 Gallons Per HourPre-Boil Wort Size: 24.00 GalPre-Boil Gravity: 1.027 SG 6.78 PlatoFormulas 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 ppppgYield Type used in Gravity Prediction: Fine Grind Dry Basis.Color Formula Used: MoreyHop IBU Formula Used: RagerGrain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 67.2 20.00 lbs. Pale Malt(2-row) America 1.036 2 16.8 5.00 lbs. Rye Malt America 1.030 4 7.6 2.25 lbs. Crystal 60L America 1.034 60 3.4 1.00 lbs. CaraPilsner France 1.035 10 3.4 1.00 lbs. Wheat Malt America 1.038 2 1.7 0.50 lbs. Pilsener Germany 1.038 2Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 0.50 oz. Summit Whole 15.97 17.9 60 min. 2.00 oz. Mt. Hood Whole 5.16 7.8 20 min. 1.50 oz. Summit Whole 15.97 18.1 20 min. 2.00 oz. Mt. Hood Whole 5.16 6.2 15 min. 1.25 oz. Amarillo Gold Whole 9.26 6.9 15 min. 2.00 oz. Mt. Hood Whole 5.16 4.6 10 min. 1.00 oz. Amarillo Gold Whole 9.26 4.2 10 min. 2.00 oz. Mt. Hood Whole 5.16 3.9 5 min. 1.00 oz. Amarillo Gold Whole 9.26 3.5 5 min. 2.00 oz. Mt. Hood Whole 5.16 0.0 0 min. 1.00 oz. Amarillo Gold Whole 9.26 0.0 0 min. 1.00 oz. Summit Whole 15.97 0.0 0 min.Extras Amount Name Type Time-------------------------------------------------------------------------- 2.00 Unit(s)Whirlfloc Fining 10 Min.(boil) Yeast-----WYeast 1272 American Ale IIWater Profile-------------Profile: Profile known for: Calcium(Ca): 0.0 ppmMagnesium(Mg): 0.0 ppmSodium(Na): 0.0 ppmSulfate(SO4): 0.0 ppmChloride(Cl): 0.0 ppmbiCarbonate(HCO3): 0.0 ppmpH: 0.00Mash Schedule-------------Mash Name: Total Grain Lbs: 29.75Total Water Qts: 0.00 - Before Additional InfusionsTotal Water Gal: 0.00 - Before Additional InfusionsTun Thermal Mass: 0.00Grain Temp: 80.00 F Step Rest Start Stop Heat Infuse Infuse InfuseStep Name Time Time Temp Temp Type Temp Amount Ratio---------------------------------------------------------------------------------Total Water Qts: 0.00 - After Additional InfusionsTotal Water Gal: 0.00 - After Additional InfusionsTotal Mash Volume Gal: 0.00 - After Additional InfusionsAll temperature measurements are degrees Fahrenheit.All infusion amounts are in Quarts.All infusion ratios are Quarts/Lbs.
Denny's rye hopbursted
#1
Posted 03 June 2009 - 06:11 AM
#2
Posted 03 June 2009 - 03:23 PM
How's that work?I added .5 lb of Pilsner malt to the recipe in order to lower the FG slightly.
#3
Posted 03 June 2009 - 04:05 PM
Seriously. What's the thought process behind that hullabrew? You don't even mention a mash profile (which can affect FG way more than a mere 1.7% of any fermentable in your grain bill).I added .5 lb of Pilsner malt to the recipe in order to lower the FG slightly.
#4
Posted 03 June 2009 - 05:20 PM
My bad about not including the mash profile. It was a 60 min mash (about 1.3 qt/lb.) at 152F then batch sparge. The tip about the pilsner malt came from Mike McDole on The Brewing Network--Sunday Session. I don't remember the explanation as to why it works, but I got a FG of 1.011, and that's a point to two points lower than I usually get at a mash temp of 152F. This is the only time I've actually tried this, and it's possible that it doesn't make that much difference. One thing that I can think of is that if you can get a lower FG and still mash at a slightly higher temperature you may get a better extraction of sugars from the mash due to the water being warmer. I don't take the pilsner thing as gospel, it's just something I thought I would try out, and I felt I would mention that because it wasn't in Denny's original recipe.Seriously. What's the thought process behind that hullabrew? You don't even mention a mash profile (which can affect FG way more than a mere 1.7% of any fermentable in your grain bill).
#5
Posted 03 June 2009 - 06:25 PM
#6
Posted 04 June 2009 - 09:53 AM
#7
Posted 05 June 2009 - 12:24 AM
In reading about hop bursting on Jamil's web site I found the advise that if you want the IBUs to exceed 50 that it is a good idea to add some of those IBUs at the beginning (60 min addition). There was no ratio given, but for my 72ish IBU hop schedule I put 17 IBU's in at 60 min. This still resulted in a very very smooth bitterness. Next time I would probably bump it up to 30 early IBUs. If you are going to experiment with this again I might suggest to you that you put in 40-45 IBUs (for 90 IBUs total) in a 60-45 minute additions and the rest at 20 minutes or later.Here's what I did with mine. Still not quite enough of a bitterness slap in the face for me....
Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 1.00 oz. Mt. Hood 2008 Whole 5.10 5.4 First WH 2.25 oz. Zeus 2008 Whole 16.40 64.9 20 min. 1.00 oz. Mt. Hood 2008 Whole 5.10 7.3 15 min. 0.75 oz. Zeus 2008 Whole 16.40 12.9 10 min. 1.50 oz. Mt. Hood 2008 Whole 5.10 0.0 0 min. 1.00 oz. Zeus 2008 Whole 16.40 0.0 Dry Hop
#8
Posted 05 June 2009 - 10:21 AM
#9
Posted 05 June 2009 - 10:42 AM
What would you use for the 60 minute addition the Zeus or would you go with something like a Magnum or Horizon? Love the originial RIPA so I would like to give this one a try.You read my mind! That's exactly what I'm gonna do for the next test batch! I've also found, by doing many batches of all late hopped Griffin Spit, that if I pretty much double the IBU (calc at 150 when I'm shooting for 75), I get what I'm going for. But for this one, the next batch will get a 60 addition besides the late hops.
#10
Posted 05 June 2009 - 12:32 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users