2016 Advent Dec 20 - Lunatic Fringe Red Rye IPA
Posted: Mon Dec 19, 2016 10:10 pm
Batch Size: 21.5 L
Est SRM: 16.3 SRM
Est IBU: 87.4
Est OG: 1.062 SG
Est FG: 1.016 SG
Est ABV: 6.1 %
Brewed: 2016-11-06
Amt Name Type %
0.250 kg Rice Hulls Adjunct 3.6 %
3.000 kg Golden Promise Grain 43.2 %
1.500 kg RedX Grain 21.6 %
1.000 kg Rye Malt Grain 14.4 %
0.500 kg Rye, Flaked Grain 7.2 %
0.300 kg Crystal Rye Malt Grain 4.3 %
0.300 kg Melanoidin Grain 4.3 %
0.100 kg Pale Chocolate Malt Grain 1.4 %
Beta Rest @ 43ºC 20min
Sacch Rest @ 67.8ºC 40min
Boil Time: 90 Mins
Amt Name IBU
45.00 g Chinook [13.10 %] Boil 60.0 min 66.9 IBUs
30.00 g Willamette [5.20 %] Boil 15.0 min 8.8 IBUs
11.00 g Amarillo [8.40 %] Boil 5.0 min 2.1 IBUs
11.00 g Chinook [13.10 %] Boil 5.0 min 3.3 IBUs
11.00 g Citra [13.10 %] Boil 5.0 min 3.3 IBUs
11.00 g Mosaic [12.30 %] Boil 5.0 min 3.1 IBUs
14.00 g Amarillo [8.40 %] Boil 0.0 min 0.0 IBUs
14.00 g Chinook [13.10 %] Boil 0.0 min 0.0 IBUs
14.00 g Citra [13.10 %] Boil 0.0 min 0.0 IBUs
14.00 g Mosaic [12.30 %] Boil 0.0 min 0.0 IBUs
Yeast: WLP-007 Dry English Ale Yeast 2L Starter
Dry Hopped 2016-11-19
20.00 g Amarillo [8.40 %] Dry Hop 7 days
20.00 g Chinook [13.10 %] Dry Hop 7 days
20.00 g Citra [13.10 %] Dry Hop 7 days
20.00 g Mosaic [12.30 %] Dry Hop 7 days
Bottled 2016-11-26 with corn sugar targeting 2.3 volumes CO2
OG: 1.062 SG
FG: 1.011 SG
Est ABV: 6.7 %
This is the third iteration of the beer I initially made for the Stillwell Open in February. That first batch had somewhat muted hopping, decent rye and subtle roast flavor and a citrus twist, either from the citrus zest I added to the end of the boil or due to the 375 mL bottle of Grand Marnier I added at packaging to bump up the ABV after my OG came in low
. The second version was double dry-hopped, including 80g in the keg. It had awesome hop flavor, but you'd never have known it had rye or chocolate malt in it and you definitely couldn't taste the citrus. This time I bumped up the rye a little more using some flaked and crystal rye, adjusted the hopping slightly, skipped the citrus zest and did a single dry hop.
Yeast has also been different in every batch; the first had San Diego Super (WLP090), the second was Conan (Yeast Bay Vermont Ale) and this batch used WLP007 Dry English.
The name was originally a reference to the Tom Cochrane song Lunatic Fringe (Tom Cochrane and RED RYE-der, hyuk hyuk).
Untappd entry for the beer is here: Mumblecrunch Brewing - Lunatic Fringe
Est SRM: 16.3 SRM
Est IBU: 87.4
Est OG: 1.062 SG
Est FG: 1.016 SG
Est ABV: 6.1 %
Brewed: 2016-11-06
Amt Name Type %
0.250 kg Rice Hulls Adjunct 3.6 %
3.000 kg Golden Promise Grain 43.2 %
1.500 kg RedX Grain 21.6 %
1.000 kg Rye Malt Grain 14.4 %
0.500 kg Rye, Flaked Grain 7.2 %
0.300 kg Crystal Rye Malt Grain 4.3 %
0.300 kg Melanoidin Grain 4.3 %
0.100 kg Pale Chocolate Malt Grain 1.4 %
Beta Rest @ 43ºC 20min
Sacch Rest @ 67.8ºC 40min
Boil Time: 90 Mins
Amt Name IBU
45.00 g Chinook [13.10 %] Boil 60.0 min 66.9 IBUs
30.00 g Willamette [5.20 %] Boil 15.0 min 8.8 IBUs
11.00 g Amarillo [8.40 %] Boil 5.0 min 2.1 IBUs
11.00 g Chinook [13.10 %] Boil 5.0 min 3.3 IBUs
11.00 g Citra [13.10 %] Boil 5.0 min 3.3 IBUs
11.00 g Mosaic [12.30 %] Boil 5.0 min 3.1 IBUs
14.00 g Amarillo [8.40 %] Boil 0.0 min 0.0 IBUs
14.00 g Chinook [13.10 %] Boil 0.0 min 0.0 IBUs
14.00 g Citra [13.10 %] Boil 0.0 min 0.0 IBUs
14.00 g Mosaic [12.30 %] Boil 0.0 min 0.0 IBUs
Yeast: WLP-007 Dry English Ale Yeast 2L Starter
Dry Hopped 2016-11-19
20.00 g Amarillo [8.40 %] Dry Hop 7 days
20.00 g Chinook [13.10 %] Dry Hop 7 days
20.00 g Citra [13.10 %] Dry Hop 7 days
20.00 g Mosaic [12.30 %] Dry Hop 7 days
Bottled 2016-11-26 with corn sugar targeting 2.3 volumes CO2
OG: 1.062 SG
FG: 1.011 SG
Est ABV: 6.7 %
This is the third iteration of the beer I initially made for the Stillwell Open in February. That first batch had somewhat muted hopping, decent rye and subtle roast flavor and a citrus twist, either from the citrus zest I added to the end of the boil or due to the 375 mL bottle of Grand Marnier I added at packaging to bump up the ABV after my OG came in low
. The second version was double dry-hopped, including 80g in the keg. It had awesome hop flavor, but you'd never have known it had rye or chocolate malt in it and you definitely couldn't taste the citrus. This time I bumped up the rye a little more using some flaked and crystal rye, adjusted the hopping slightly, skipped the citrus zest and did a single dry hop.Yeast has also been different in every batch; the first had San Diego Super (WLP090), the second was Conan (Yeast Bay Vermont Ale) and this batch used WLP007 Dry English.
The name was originally a reference to the Tom Cochrane song Lunatic Fringe (Tom Cochrane and RED RYE-der, hyuk hyuk).
Untappd entry for the beer is here: Mumblecrunch Brewing - Lunatic Fringe