Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Mr. Mojo Ryesin [American IPA]

American IPA – All Grain GONE

Batch #:

15-2012

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

September 3, 2012

Tap Date:

October 6, 2012

Statistics

Target OG:

1.056 13.8° P

OG:

1.056 13.8° P

Reading 1:

1.012 3.1° P at 7 days

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

4.6° P

Attenuation:

81.2% Apparent – 66.7% Real

Color:

13.5 SRM

IBU:

65.3 Rager

BU/GU:

1.17

ABV:

6.1%

ABW:

4.8%

Calories:

183 12 oz

Comments

Mash was pretty thin - needed to hit temperature.

Malts and Grains

Amount	Malt/Grain	% of Grist
7.00 pounds	American Pale Malt (2-Row)	32.2%
7.00 pounds	Scottish Golden Promise	32.2%
2.00 pounds	German Vienna Malt	9.2%
1.50 pounds	Crystal Malt 40L	6.9%
1.00 pounds	Flaked Rye	4.6%
0.25 pounds	German Carafa III De-Husked Malt	1.1%
3.00 pounds	American Rye Malt	13.8%
21.75 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Centennial	75 min	Bittering	Boil	Pellets	8.8%
1.20 ounces	Magnum	60 min	Bittering	Boil	Pellets	10.0%
1.25 ounces	Centennial	15 min	Flavor	Aroma	Pellets	8.8%
1.25 ounces	Centennial	1 min	Aroma	Aroma	Pellets	8.8%
1.50 ounces	Centennial	0 min	Aroma	Dry Hop	Pellets	8.8%
1.50 ounces	Chinook	0 min	Aroma	Dry Hop	Pellets	13.0%
8.20 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
American Ale	Wyeast	1056	3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

14 days @ 67° F

Secondary:

10 days @ 65° F

Tertiary:

7 days @ ° F

Age:

30 days @ 65° F

Mr. Mojo Ryesin

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.2
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.4
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.056 / 13.8° P
Mash PH:
Boil PH:

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.

Log: Mr. Mojo Ryesin