• Favorite
  • Discuss
  • Subscribe
Connect
Pure Michigan Rye-PA 2013

Pure Michigan Rye-PA 2013

American IPA : All Grain : 5.5 gal

mikfir

Took a silver medal at the Michigan Beer Cup. SOOO good--making a double batch

March 25, 2013 at 01:56pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 8.5 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • .125 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .125 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • .5 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 1 oz Nugget - 13.0 AA% whole; boiled 60 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1 oz Crystal - 3.2 AA% whole; boiled 15 min

    Crystal

    Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.

  • 1 oz Chinook - 13.0 AA% whole; boiled 5 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Amarillo® - 8.5 AA% pellets; added dry to secondary fermenter

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Summit™ - 17.0 AA% pellets; added dry to secondary fermenter

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 2 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • WYeast 1056 American Ale™

    WYeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Mash at 150. Ferment at 65. 4 to 7 days dry hop.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.063 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 7.1 SRM 6 - 15
Alcohol: 6.5% ABV 5.50% - 7.50%
Bitterness: 58.4 IBU 40.00 - 70.00

Discussion

mikfir

One of the best ever

2013-03-25 1:58pm

Making a double batch

mikfir

Award

2013-08-27 11:17am

This brew took a silver medal at the Michigan Beer Cup

Post a Comment

Subscribe to this discussion.