Stuck in Lodi Rye
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.040 SG | Maximum OG: | 1.055 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 15 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 3.0 SRM | Maximum Color: | 6.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 13.00 US gals | Wort Volume After Boil: | 12.00 US gals |
| Volume Transferred: | 11.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 11.00 US gals | Volume Of Finished Beer: | 10.00 US gals |
| Expected Pre-Boil Gravity: | 1.040 SG | Expected OG: | 1.043 SG |
| Expected FG: | 1.011 SG | Apparent Attenuation: | 74.9 % |
| Expected ABV: | 4.3 % | Expected ABW: | 3.4 % |
| Expected IBU (using Tinseth): | 18.0 IBU | Expected Color (using Morey): | 4.1 SRM |
| BU:GU ratio: | 0.42 | Approx Color: | |
| Mash Efficiency: | 79.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 62 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US Rye Malt | 9lb 2oz | 50.0 % | 3.0 | In Mash/Steeped |
| US 2-Row Malt | 9lb 2oz | 50.0 % | 1.4 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Perle | 7.7 % | 38 g | 18.0 | Loose Pellet Hops | 60 Min From End |
| US Centennial | 8.5 % | 24 g | 0.0 | Loose Whole Hops | At turn off |
| US Willamette | 4.6 % | 24 g | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast Nutrient | 1 g | In Mash |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Lodi Double Infusion (130 / 148) |
| Step Type | Temperature | Duration |
| Rest at | 130 degF | 20 |
| Raise by infusion to | 148 degF | 0 |
| Rest at | 148 degF | 60 |
| Recipe Notes |
| I've also fermented this with T-58 which brings a much different flavor profile. It brings out much more of a spicy flavor and some belgian-esque esters. Still good, but very different. |