BrewBlog: Ry-PA
Specifics
General Information
Method: Extract

Wet hops from Ryan Caulfield's garden.

Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):
 gallons  
Extracts
7.00 pounds LME - Light 73.7% of grist
7.00 pounds Total Extract Weight 73.7% of grist
Reference
Grains
2.50 pounds 26.3% of grist
2.50 pounds Total Grain Weight 26.3% of grist
Reference
Hops
3.00 ounces 4% Leaf @ 60 minutes
Type: Bittering
Use: Boil
12 AAUs
3.00 ounces 4% Leaf @ 30 minutes
Type: Bittering
Use: Boil
12 AAUs
3.00 ounces 4% Leaf @ 10 minutes
Type: Bittering
Use: Boil
12 AAUs
3.00 ounces 4% Leaf @ 0 minutes
Type: Aroma
Use: Aroma
12 AAUs
12.00 ounces Total Hop Weight 48 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: London Ale
Manufacturer: Wyeast
Product ID: 1028
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 125 ml
Equipment Profile

7 Gallon/26.5 Liter Kettle and 5 Gallon/19 Liter Cooler Mash Tun

Batch Size: 5.00 gallons Boil Volume: 6.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 4.00 pounds
Hop Utilization: 100% Mash Tun Volume: 5.00 gallons
Loss: 0.25 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Decoction

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Draw a part of the mash, let it rest for at least 10 minutes, and boil.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 35 min. 122°F

Add water at 126 F

2 Saccharification Decoction 45 min. 155°F

Decoct 44% of mash, rest for at least 10 minutes, and boil

3 Mash Out Infusion 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Tasting Reviews
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