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#39:  Gone Awrye IPA (India Pale Ale)
  • Based on Denny Conn's Rye-PA, but simplified somewhat. A wide range of brewing disasters contributed to a slow start to fermentation, a low yield, and less beer than expected. I'll have to make this again and re-evaluate rye in an IPA.
Chris Swingley 
16-Jan-2005

Recipe (for 5 gallons final volume)
11.5 pounds (72%) Crisp Maris Otter Pale Malt
3.0 pound (19%) Breiss Rye Malt
1.25 pound (9%) American Crystal 60L

1.0 ounce   Willamette whole hops, 5.1% AA (first wort hop)
1.5 ounces   Chinook pellet hops, 12.2% AA (90 minutes)
1.0 ounces   Willamette whole hops, 5.1% AA (2 minutes)
1.0 ounce   Cascade whole hops, 4.5% AA (dry hopped in keg)

0.25 teaspoon   Irish Moss (15 minutes)

  • Wyeast Labs 1028 London Ale Yeast, pitched at 68°F
  • Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 40.5 quarts  water treated with:
    •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
  • 24 quarts mash water treated with:
    • 2 teaspoons Gypsum. adds 91 ppm Calcium ion, 220 ppm Sulfite

Mash
  • 24 quarts water @ 160°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 90 minutes), I had to use a secondary thermometer which probably isn't as accurate as the one I normally use.

Sparge
  • 9.5 quarts water @ 210°F, drain
  • 7 quarts water @ 168°F, drain

Boil
  • Boiled 8.0 gallons for 120 minutes to yield 5.5 gallons wort
  • Only managed to collect 4 gallons -- hose braid in pot didn't work very well!

Fermentation
  • Primary: plastic, 7 days, 68°F, Temperature range 66 - 68 F
  • Secondary: glass, 13 days, 66°F, Gravity 1.019 at transfer, still fermenting

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 8 weeks
  • Ready to drink on 1-Apr-2005

Properties
Starting Gravity: 1.070 Final Gravity: 1.015
Original Extract: 17.1°plato Apparent Extract: 4.1°plato
Real Extract: 6.59°plato
Alcohol: 7.1% by volume (5.6% by weight)
Apparent Attenuation: 76.1% Mash Efficiency: 68%
Bitterness: 76 IBU Color: 13 SRM
BU:SG: 1.09 BV: 2.36

Tasting Notes

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