Ry-PA
From the BrewBlog of The Weiss Guys |
| Printed July 2, 2020 |
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. |
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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% |