Fly Ralcon Sample, a Rye IPA with Calypso hops
This year I’ve been brewing a lot of beer for specific reasons, new beers, beers for competitions and every now and then you just need to brew a beer for yourself. Such is this beer. The last IPA or two I have brewed I was trying out a new recipe, or new hop. This beer we brewed a week ago is a really straight forward IPA with lots of fruity hops: Citra and Amarillo.The brew session went without a hitch. Mashed in at 122F for a protein rest (though reading in Gordon Strong’s Brewing Better Beer, he mentions this being totally unnecessary due to highly modified malt that’s now available. Gordon prefers a 131F instead to keep proteins for head-retention) and then a step-mash up to 150F for sach rest. Also, I was batch sparging this beer instead of my normal no-sparge method in which I include all the water needed in the mash.
No 6.5 gallon carboys left, so into the 13 gallon fermentor.
Collected about 8 gallons of wort and hit my O.G target, 1.054. 60 minute boil and then a trip through the platechiller and I had 6 gallons of 1.070 wort at about 65F. I pitched a 3 liter starter of Wyeast 1056 into the only container I had that was big enough for 6 gallons, my 13G plastic fermenter normally kept for 10 gallon batches.
I’m looking forward to the 12 day dry-hop schedule and getting this beer into a keg as soon as possible.
Here’s the recipe for ff3k, an American IPA hopped with Nugget, Citra and Amarillo.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 6 gal | 60 min | 68.9 IBUs | 6.0 SRM | 1.070 | 1.014 | 7.5 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Imperial IPA | 14 C | 1.07 - 1.09 | 1.01 - 1.02 | 60 - 120 | 8 - 15 | 2.2 - 2.7 | 7.5 - 10 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Brewer's Malt, 2-Row, Premium (Great Western) | 14.41 lbs | 87.94 |
| Caramel/Crystal Malt - 10L | 8.45 oz | 3.22 |
| Munich Malt | 8.45 oz | 3.22 |
| Carapils (Briess) | 5.28 oz | 2.01 |
| White Wheat Malt | 5.25 oz | 2 |
| Honey Malt | 4.19 oz | 1.6 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Nugget | 0.81 oz | 60 min | Boil | Pellet | 11 |
| Citra | 0.6 oz | 30 min | Boil | Pellet | 12 |
| Citra | 0.6 oz | 15 min | Boil | Pellet | 12 |
| Citra | 0.6 oz | 10 min | Boil | Pellet | 12 |
| Citra | 0.6 oz | 5 min | Boil | Pellet | 12 |
| Citra | 1.2 oz | 12 days | Dry Hop | Pellet | 12 |
| Amarillo Gold (20120604) | 1.2 oz | 9 days | Dry Hop | Pellet | 9.2 |
| Citra | 0.9 oz | 6 days | Dry Hop | Pellet | 12 |
| Citra | 1.2 oz | 3 days | Dry Hop | Pellet | 12 |
| Amarillo Gold (20120604) | 0.6 oz | 3 days | Dry Hop | Pellet | 9.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsum (Calcium Sulfate) | 6.30 g | 60 min | Mash | Water Agent |
| Calcium Chloride | 2.90 g | 60 min | Mash | Water Agent |
| Picking Lime | 2.10 g | 60 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 0.50 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| American Ale (1056) | Wyeast Labs | 75% | 60°F - 72°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 122°F | 30 min |
| Saccharification | 150°F | 60 min |
| Mash Out | 168°F | 10 min |
Notes
| Brun-water predicts 5.7 mash pH Since we're using Great Western 2-row, mash ph has been lower by up to .3 ph, so this *should* dial in close to 5.4/5.5. |
Download
| Download this recipe's BeerXML file |
Update:
Dry-hopping with Citra
2013-05-04: Measured F.G, 1.010. Nice and dry. Added 21 grams of Citra to start with.
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