#37 RIPA (Rye IPA)

The Vitals

Name: RIPA - Based on He'Brew Bittersweet Lenny's R.I.P.A.
Brew Type: Extract
Volume: 10 gallons
Add-ins/ons: Ground Caraway Seed
OG: 1.079
FG: 1.015
ABV%: 8.4 (as of 07/09)
Primary Fermentation: 06/23 - 07/09

Secondary Fermentation: 07/09 - TBD
Kegged/Bottled: TBD
Brewers: Dane and Neal

Recipe (10-gallon)
16 lbs - Light DME
7 lbs - Rye Malt

2 lbs - Rye Flakes

1 lb - Biscuit Malt

1 lb - Wheat Malt

1 lb - CaraAmber 60L

1 lb - Crystal 60L

3  oz - Warrior Hops (60 min)

1 oz - Cascade Hops (20 min)

1 oz - Simcoe Hops (20 min)

1 oz - Warrior Hops (20 min)

Whirlfloc Tablet (15 min) 

Yeast Nutrient (10 min)

1 oz - Cascade Hops (10 min)

1 oz - Chinook Hops (10 min)

1 oz - Liberty Hops (10 min)

1 oz - Amarillo Hops (1 min)

1 oz - Casacade Hops (1 min)

1 oz - Centennial Type Hops (1 min)

1 oz - Simcoe Hops (1 min)

0.5 oz - Ground Caraway Seed (1 min)

2.5 oz - Centennial Type Hops (0 min/whirlpool)

3  pkg - American Ale Yeast (Wyeast 1056)

4.5 oz - Amarillo Hops (Dry hop - 2 weeks post brew - 2 week duration)
3 oz - Liberty Hops (Dry hop - 2 week post brew - 2 week duration)

Steeped grains at 155F for 30 mins. Raised to boil, added DME, and added hops and ingredients according to schedule.  (Whole caraway seeds were ground to a fine powder for brew addition.)

Cooled wart was split between two fermenters.  A large 24 hour starter with 3 packages of Wyeast 1056 was prepared and then split between the two fermenters.  After two weeks, beer was racked to two new clean fermenters and directly dry hopped (2.25 oz Amarillo and 1.5 oz Liberty per fermenter).

Note: Brew supply shop was out of Crystal hops so Liberty hops used instead.  Also out of Centennial hops so Centennial Type was used

#36 Raison D'Etre Clone

The Vitals

Name: Raison D'Etre Clone
Brew Type: Extract
Volume: 10 gallons
Add-ins/ons: Clear Liquid Candi Sugar
OG: 1.080
FG: 1.017
ABV%: 8.3
Primary Fermentation: 06/23 - 07/08
Kegged/Bottled: 07/08
Brewers: Dane and Neal

Recipe (10-gallon)
16 lbs - Light DME
1 lb - Chocolate Malt 350L
8 oz - Caramel 60L
1 lb - Clear Liquid Candi Sugar
2 oz - Warrior Hops (60 min)
Whirlfloc Tablet (15 min)

Yeast Nutrient (10 min)

12 oz - Golden Raisins (10 min)
2 oz - Sterling Hops (0 min)
2 pkg - Belgian Ardennes Yeast (Wyeast 3522)

Steeped grains at 155F for 30 mins. Boiled and added ingredients according to schedule.  At 15 min left, removed 2 qt. of wart, add raisins, and blended until smooth.  Added raisin slurry at 10 min remaining. 

Cooled wart was split between two fermenters; one was fermented using a re-pitched Wyeast 3522 from previous batch (three day starter), and other was fermented using new Wyeast 3522 (one day starter).