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Sgt. Brew's Rye-PA All-grain
ABV6.60 %
BJCP Style
07. India Pale Ale, India Pale Ale
IPA with a pound of Flaked Rye in the mash.
Submitted by Resto3 on 06-Mar-2006

Recipe Details
Tasting Notes Have not tasted it yet. Will update later on.
Awards No.
Boil Volume 7.50 gallons
Boil Time 80 minutes
Batch Size 5.00 gallons
Yeast White Lab Burton Ale (75% app. attenuation)
Primary Fermentation Glass, 14 days
Secondary Fermentation Glass, 14 days
Other Fermentation None
Procedure I started out thinking I could use my 5 gal. round Rubbermaid cooler. No way. I have 16 pounds of grain and need 4 gal. of strike water. That only left me with 1 gal. of space for 16 pounds of grain. I ended up using my Polar Brew kettle with flase bottom, screw in thermometer, and spigot. I heated 4 gal of water to 172 DF and mixed it with the grain. That water amount wasn't enough because I forgot that the kettle holds a little over 1 gal. of water under the false bottom. So my temps stabilized at 145 DF till I was able to heat 1 gal. of water to almost boiling and poured that in to bring the temp up to 156 DF. I wraped a conforter around the kettle and let it sit for 60 minutes. After 60 minutes, I opned the spigot and let the first runnings drain into another kettle. First runnings wat at 154 DF and Specific Gravity was 1.074. I then had already heated 4 gal. of water to 170 DF and poured that into the grain bed. I mixed it up a little bit and the temp settled out at 162 DF. I kept it there for 5 minutes and then opned up the spigot and let it drain in the same kettle. Second running specific gravity was 1.020 at 156 DF. I collected 7.5 gal. I boiled for 80 minutes. I brought the wort to a boild then added 2 oz of Centennial Leaf Hops. With 20 minutes left I threw in 1/2 oz of Tetnnager Leaf Hops, with 10 minutes to go I threw in 1/2 oz of Tetnnanger Leaf Hops and 1 tsp of Irish Moss. With 2 minutes to go I threw in 1 oz of Cascade Leafe Hops. I'm saving another oz. of Cascade Leaf Hops for dry hopping. I just regretted not doing one thing. I for got to recycle the wort before letting it pour into the boiling kettle. I wished I had done that for clearify the wort a little. After boild I chilled the wort to 70 DF and then transfered to my primary glass frmenter and pitched about 1/2 pint of White Lab Burton Ale yeast. It started to bubble up in 5 hours. I'll keep in the primary for 2 weeks only because I won't be home to rack it any time sooner. Otherwise I'd just wait till the airlock stopped going and then rack into a secondary glass fermenter. I'll leave it in the secondary for 2 weeks then bottle using 1 and 1/4 cup of dryed malt extract for priming. Wait 2 weeks before tasting it. Wait 2 months for it to be really good. Well, we'll see...haha.
  Style Comparison
  Low   High
OG 1.050 1.068 1.075
FG 1.012 1.017 1.016
IBU 40 87 60+
SRM 8 15 14
ABV 5 6.60 7.8
% Weight Weight (lbs) Grain Note Gravity Points Color
68.8 % 11.00 American Two-row Pale 48.0 1.8
9.4 % 1.50 American Crystal 60L 6.0 60.0
6.3 % 1.00 CaraPils 3.9 1.8
6.3 % 1.00 American Victory 4.0 25.0
6.3 % 1.00 Flaked Rye 4.2 2.8
3.1 % 0.50 American Wheat 2.3 1.7
  16.00     68.5  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 Centennial Whole/Plug 10.1 20.2 80 0.254 76.8
12.5 % 0.50 Tettnanger Whole/Plug 4.6 2.3 20 0.146 5.0
12.5 % 0.50 Tettnanger Whole/Plug 4.6 2.3 10 0.087 3.0
25.0 % 1.00 Cascade Whole/Plug 6.6 6.6 2 0.020 2.0
  4.00               87.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss 10 min boiling time