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Rye-t Stuff Final
English IPA • All Grain • 11 gal
September 16, 2002 pm 12:18pm
0.0/5.0 0 ratings
Ingredients (All Grain, 11 gal)
- 16 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 3 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 1.5 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 2 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 3 oz
Cluster - 6.8 AA% pellets; boiled 70 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 3 oz
Centennial - 9.3 AA% whole; boiled 20 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 4 oz
Hallertau - 4.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.25 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP008 East Coast Ale
White Labs WLP008 East Coast Ale
Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very
Notes
Mash Notes - Held mash at 155 degrees for 70 minutes - Recirculated for 10 minutes - Sparged with 9 gallons of 170 degree water Fermentation Notes - Cooled hot wort to 96 degrees and separated into 2-6.5 gal carboys - Pitched 2 different yeasts at 85 degrees -> White Labs California Ale Yeast WLP001 -> White Labs East Coast Ale Yeast WLP008 Dry Hop Notes - California fermentation is dry hopped with 1 oz Centennial flowers - East Coast fermentation is dry hopped with 1 oz Hallertaur pellet tea
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: A - English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 13.6 SRM | 8 - 14 | |
| Alcohol: | 5.2% ABV | 5% - 7.5% | |
| Bitterness: | 71.1 IBU | 40 - 60 | |
Discussion
Both were excellent!
2002-11-07 7:53pm
I am not the brewer of these beers, they were brewed by 2 friends of mine. Both of these beers were served on draft at my annual Oktoberfest party. The version fermented with Cal Ale yeast was drier, and the hops were accentuated, resulting in a beer with more "bite". The version fermented with the East Coast Ale yeast was slightly sweeter, and the hop character was smoother, resulting in a more mellow beer, closer to a typical British ESB. Guest comments were favorable for both beers.
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