Ry-PA
From the BrewBlog of The Weiss Guys |
Printed February 27, 2021 |
Specifics
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General Information
Method: | Extract |
Wet hops from Ryan Caulfield's garden. |
Extracts | |||
7.00 pounds | LME - Light | 73.7% of grist | |
7.00 pounds | Total Extract Weight | 73.7% of grist | |
Grains | |||
2.50 pounds | German Rye Malt | 26.3% of grist | |
2.50 pounds | Total Grain Weight | 26.3% of grist | |
Hops | |||
3.00 ounces |
Centennial 4% Leaf @ 60 minutes Type: Bittering Use: Boil |
12 AAUs | |
3.00 ounces |
Centennial 4% Leaf @ 30 minutes Type: Bittering Use: Boil |
12 AAUs | |
3.00 ounces | Centennial 4% Leaf @ 10 minutes Type: Bittering Use: Boil |
12 AAUs | |
3.00 ounces | Centennial 4% Leaf @ 0 minutes Type: Aroma Use: Aroma |
12 AAUs | |
12.00 ounces | Total Hop Weight | 48 AAUs |
Boil
Total Boil Time: | 60 minutes |
Yeast
Name: | London Ale |
Manufacturer: | Wyeast |
Product ID: | 1028 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 75% |
Temperature Range: | 60–72°F |
Amount: | 125 ml |
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% |