Batch 1 of Bee Cave Brewery Rye IPA
| Dates |
| Date Brewed: | 24 Jan 2009 | Date Racked: | 7 Feb 2009 | ||
| Date Packaged: | 7 Feb 2009 | Date Ready: | 7 Feb 2009 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.056 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.018 SG |
| Minimum IBU: | 40 IBU | Maximum IBU: | 70 IBU |
| Minimum Color: | 6.0 SRM | Maximum Color: | 15.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 3.50 US gals | Actual Wort Volume Before Boil: | 4.00 US gals |
| Target Wort Volume After Boil: | 3.03 US gals | Actual Wort Volume After Boil: | 2.50 US gals |
| Target Volume Transferred: | 2.75 US gals | Actual Volume Transferred: | 2.50 US gals |
| Target Volume At Pitching: | 5.00 US gals | Actual Volume At Pitching: | 5.20 US gals |
| Target Volume Of Finished Beer: | 5.00 US gals | Actual Volume Of Finished Beer: | 4.65 US gals |
| Target Pre-Boil Gravity: | 1.040 SG | Actual Pre-Boil Gravity: | 1.033 SG |
| Target OG: | 1.066 SG | Actual OG: | 1.066 SG |
| Target FG: | 1.016 SG | Actual FG: | 1.016 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 74.7 % |
| Target ABV: | 6.6 % | Actual ABV: | 6.7 % |
| Target ABW: | 5.2 % | Actual ABW: | 5.2 % |
| Target IBU (using Rager): | 85.3 IBU | Actual IBU: | 90.3 IBU |
| Target Color (using Morey): | 8.8 SRM | Actual Color: | 9.2 SRM |
| Target Mash Efficiency: | 75.0 % | Actual Mash Efficiency: | 70.1 % |
| Target Fermentation Temp: | 65 degF | Actual Fermentation Temp: | 65 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Vienna Malt | 1lb 8oz | 14.6 % | 1.0 | In Mash/Steeped |
| US Rye Malt | 1lb 8oz | 14.6 % | 1.0 | In Mash/Steeped |
| US 2-Row Malt | 1lb 0oz | 9.8 % | 0.3 | In Mash/Steeped |
| US Caramel 60L Malt | 12.00 oz | 7.3 % | 8.2 | In Mash/Steeped |
| US Carapils Malt | 8.00 oz | 4.9 % | 0.1 | In Mash/Steeped |
| Extract - Light Dried Malt Extract | 5lb 0oz | 48.8 % | 2.7 | End Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Tettnang | 4.0 % | 1.00 oz | 19.1 | Loose Pellet Hops | First Wort Hopped |
| US Chinook | 11.0 % | 1.00 oz | 52.5 | Loose Pellet Hops | All Of Boil |
| US Centennial | 8.0 % | 0.50 oz | 10.2 | Loose Pellet Hops | 30 Min From End |
| US Centennial | 8.0 % | 0.50 oz | 3.4 | Loose Pellet Hops | 5 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Extract with Mini-mash |
| Schedule Name: | Single Step Infusion (68C/154F) w/Mash-Out |
| Step Type | Temperature | Duration |
| Rest at | 154 degF | 60 |
| Raise to and Mash out at | 171 degF | 10 |
| Mash Notes |
| Boil Notes |
| Split into 2 2-gl batches. One was boiled with late extract addition, the other with extract from the start. Hop schedule was as indicated. |
| Fermentation Notes |
| Pitched yeast slurry from Scottish Ale. Fermented separately. |
| Packaging Notes |
| Carbonated to 2.5 volumes. Late extract addition batch labeled A, ther other - B. |
| Tasting Notes |
| Great Chinook aroma. The taste has a bit of bite from the rye highlighted by the hops. Hard to tell a difference between A and B though. Good lasting head. |