GRIPA Shot

2020-09-10
Rye IPA
Madasha
14.50 °P
6.20 %
88
liters

8 SRM

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Fermentables
Malt g %
Pale Ale 4500 76.3
Rye Malt 900 15.3
Cara Blond 500 8.5
Total grain bill weight 5900g
Water *
Mashing water 18.000 liters
Sparging water 12.000 liters

* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.

Mashing temperature steps
60 min 66.0 °C
15 min 72.0 °C
Boil
Boil Time 75 min
Hops & spices
Hop / Spice g α% min
Citra 15g 11.60 75
Simcoe 8g 14.50 30
Centennial 8g 8.90 30
Simcoe 5g 14.50 15
Irish Moss 4g 15
Ekuanot 5g 15.30 15
Centennial 5g 8.90 15
Centennial 20g 8.90 5
Ekuanot 15g 15.30 5
Simcoe 15g 14.50 5
Ekuanot * 30g 15.30 0
Citra * 20g 11.60 0
Simcoe * 20g 14.50 0
Centennial * 30g 8.90 0

* These hops are added during the cooling of the wort (so called "whirlpool hops"), usually between 90 °C and 70 °C.

Dry hopping
Hop g days
Simcoe 40g 3
Centennial 20g 3
Citra 20g 3
Ekuanot 20g 3
Yeast
Strain Num
US-05 2

Notes:

* Yeast should be rehydrated, according to the directons on the package, if such are given. Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.

       

Fermentation should take 7 - 10 days (at least two days without activity in the airlock) in the temperature range of the corresponding yeast . If the recipe includes dry hopping, it should be done for the given number of days after the fermentation is complete.

       

Bottle with 5 - 7g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.

Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.

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