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PDF version #39:  Gone Awrye IPA (India Pale Ale)

• Based on Denny Conn's Rye-PA, but simplified somewhat. A wide range of brewing disasters contributed to a slow start to fermentation, a low yield, and less beer than expected. I'll have to make this again and re-evaluate rye in an IPA.

Chris Swingley 
16-Jan-2005

Recipe (for 5 gallons final volume)

11.5	pounds	(72%)	Crisp Maris Otter Pale Malt
3.0	pound	(19%)	Breiss Rye Malt
1.25	pound	(9%)	American Crystal 60L
1.0	ounce		Willamette whole hops, 5.1% AA (first wort hop)
1.5	ounces		Chinook pellet hops, 12.2% AA (90 minutes)
1.0	ounces		Willamette whole hops, 5.1% AA (2 minutes)
1.0	ounce		Cascade whole hops, 4.5% AA (dry hopped in keg)
0.25	teaspoon		Irish Moss (15 minutes)

• Wyeast Labs 1028 London Ale Yeast, pitched at 68°F
• Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
• Aeration: Drill aerator for three minutes after pitching

Water

• Fairbanks city water
• 40.5 quarts  water treated with:
• •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
• 24 quarts mash water treated with:
• • 2 teaspoons Gypsum. adds 91 ppm Calcium ion, 220 ppm Sulfite

Mash

• 24 quarts water @ 160°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 90 minutes), I had to use a secondary thermometer which probably isn't as accurate as the one I normally use.

Sparge

• 9.5 quarts water @ 210°F, drain
• 7 quarts water @ 168°F, drain

Boil

• Boiled 8.0 gallons for 120 minutes to yield 5.5 gallons wort
• Only managed to collect 4 gallons -- hose braid in pot didn't work very well!

Fermentation

• Primary: plastic, 7 days, 68°F, Temperature range 66 - 68 F
• Secondary: glass, 13 days, 66°F, Gravity 1.019 at transfer, still fermenting

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂)
• Conditioned for 8 weeks
• Ready to drink on 1-Apr-2005

Properties

Starting Gravity: 1.070	Final Gravity: 1.015
Original Extract: 17.1°plato	Apparent Extract: 4.1°plato
	Real Extract: 6.59°plato
Alcohol: 7.1% by volume	(5.6% by weight)
Apparent Attenuation: 76.1%	Mash Efficiency: 68%
Bitterness: 76 IBU	Color: 13 SRM
BU:SG: 1.09	BV: 2.36

Tasting Notes