DC Rye IPA
Specifics
General Information
Method: All Grain

7/25/08 - Brewed main wort, sparged very little to get to pre-boil volume and saw a significant decrease in efficiency.

Did not use a hop bag, instead put hop pellets directly in the kettle, had a lot of trub in the fermenter as a result. 

8/3/08 - Racked to secondary, added 1 oz of Columbus hop pellets to the carboy.

Recipe
Scale
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Enter desired final yield (volume):  gallons
Reference
Grains
11.00 pounds 66.7% of grist
3.00 pounds 18.2% of grist
1.50 pounds 9.1% of grist
0.50 pounds 3% of grist
0.50 pounds 3% of grist
16.50 pounds Total Grain Weight 100% of grist
Miscellaneous Ingredients (Non-Fermentable)
1 Tsp Irish Moss @ 15 minutes (Boil)  
1 Tsp Gypsum @ 60 minutes (Boil)  
Reference
Hops
1.00 ounces 14% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		14 AAUs
1.00 ounces 6% Pellets @ 70 minutes
Type: Bittering
Use: First Wort 		6 AAUs
0.50 ounces 6% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil 		3 AAUs
1.50 ounces 6% Pellets @ 0 minutes
Type: Aroma
Use: Aroma 		9 AAUs
1.00 ounces 14% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop 		14 AAUs
5.00 ounces Total Hop Weight 46 AAUs
Yeast
Wyeast Wyeast 2450 — Liquid — 2L starter
Procedure

Add 20.31 qt of water at 165.9 F  - step @ 154 for 60 mins

Add 11.38 qt of water at 196.6 F - rest @ 168 for 10 mins

 

Sparge water 168 deg.

1.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Tsp Gypsum Other 60 Min.(boil) add to the boil, not the mash

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