4c's Red Rye IPA, Take 4

Over the last year I have been tweaking this recipe.  It is very close to being perfect, the only problem I am running into is the creation of some DMS once this is bottled.  I really can not put my finger on when this is happening because I do not get this taste on draft.  At about a month of cold storage I start getting a little bit of buttery smoothness.  To combat this I am taking the boil to 90 minutes and changing my whirlpooling time vs temp drop.

This beer (3rd batch version) was also sent to Sam Adams Longshot comp.  But with the creation of some DMS that I tasted on Weds I don't have much hope for the beer advancing.  






 

4 C's Double IPA #4

American Wheat or Rye Beer

Type: All Grain	Date: 6/17/2012
Batch Size (fermenter): 6.00 gal	Brewer: Chris Lewis
Boil Size: 7.17 gal	Asst Brewer:
Boil Time: 90 min	Equipment: My Equipment
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 6.00 gal	Est Mash Efficiency 75.0 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 40.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.8 % 3 lbs Rye Malt (4.7 SRM) Grain 2 19.7 % 11.2 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 4.6 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.3 % 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.3 % 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 3.3 % 14.17 g Centennial [10.00 %] - Boil 90.0 min Hop 7 16.0 IBUs 14.17 g Chinook [13.00 %] - Boil 90.0 min Hop 8 20.7 IBUs 22.68 g Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 9 12.1 IBUs 14.17 g Centennial [10.00 %] - Boil 10.0 min Hop 10 5.4 IBUs 14.17 g Cascade [5.50 %] - Boil 5.0 min Hop 11 1.6 IBUs 28.35 g Cascade [5.50 %] - Boil 0.0 min Hop 12 0.0 IBUs 28.35 g Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 13 0.0 IBUs 7.09 g Citra [12.00 %] - Boil 0.0 min Hop 14 0.0 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35.00 ml] Yeast 15 - 28.35 g Amarillo Gold [8.50 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs 28.35 g Centennial [10.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs 28.35 g Columbus (Tomahawk) [14.00 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs 14.17 g Citra [12.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
Beer Profile
Est Original Gravity: 1.067 SG	Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.4 %	Actual Alcohol by Vol: 7.7 %
Bitterness: 55.8 IBUs	Calories: 227.9 kcal/12oz
Est Color: 13.5 SRM
Mash Profile
Mash Name: My Tower	Total Grain Weight: 15 lbs 3.2 oz
Sparge Water: 8.93 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Step Heat to 151.0 F over 0 min 151.0 F 60 min Step Heat to 168.0 F over 2 min 168.0 F 40 min
Sparge Step: Batch sparge
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 12.19 PSI	Carbonation Used: Keg with 12.19 PSI
Keg/Bottling Temperature: 42.0 F	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 65.0 F
Fermentation Notes
Starting at 62 degrees which should let the beer ferment at about 65/66 for a week.  I will then let it free rise to 65 which should be about 68 internally.
Created with BeerSmith