Brett RyePA

an All Grain American IPA by Kyle Kestell

Fermentables

Amount Fermentable Maltster Use PPG Color
11.0 lb
Pale Ale Malt
Briess Mash 36 3 °L
3.0 lb
Rye, Flaked
Any Mash 36 2 °L
1.0 lb
Carapils® Malt
Briess Mash 34 1 °L
1.0 lb
Rye Malt
Weyermann® Mash 29 2 °L
0.5 lb
Rye Crystal
Simpson's Mash 33 116 °L
0.5 lb
CARAHELL®
Weyermann® Mash 35 9 °L
0.25 lb
Acidulated Malt
Weyermann® Mash 27 2 °L

Hops

Amount Hop Time Use Form AA
2.0 oz Mount Hood (US) 60 min Boil Pellet 6.5%
1.0 oz Hallertau (US) 45 min Boil Pellet 4.5%

Yeasts

Name Lab/Product Attenuation
Belgian Ardennes Wyeast 3522 74.0%
Brettanomyces Bruxellensis Wyeast 5112 80.0%

Extras

Amount Name Time Use
1.0 tsp Yeast Nutrient 5.0 min Boil
1.0 each Whirlfloc Tablet 10.0 min Boil

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 155.0 °F 60 min

Stats

Batch & Boil

  • Batch Size 5.75 gal
  • Boil Time 60 min

Properties

  • OG 1.063
  • FG 1.013
  • IBU 47
  • ABV 6.6%
  • Color
    11 SRM
  • Balance Bitter

Notes

Age six months.

Toad small