Brew #27, Nuggarillo Rye IPA, August 8, 2015

Not to be confused with Comrade Brewing Company's El Nuggarillo, which didn't exist yet when the name for this one was coined by my brother.  This is a 2-hop IPA with a Rye backbone.  My brother made a 1 gallon batch of the Nuggarillo a little more than a year ago.  His 10 barrel batches are just a little bigger now... Jealousy aside, since he had first made the batch, this was on my to-brew list.  I made a few tweaks other than scaling - adding flaked rye and moving some of the hops around to get where I wanted for IBUs.

Here's a revisit of #14, this time all grain.  We all liked the way I hopped it the first time, with Citra substituted for the Simply Select (now Simcoe). Looking at the recipe on Northern Brewer today, I'm noticing that there are some other differences between what I brewed and what Northern Brewer's recipe is. So once again, same name, different brew. I missed targets on volume and gravity - still getting my system dialed in.

Recipe
Batch Size Target (Actual): 5 gal (5* gal)
OG Target (Actual): 1.064 (1.066)
FG Target (Actual) : 1.014 (1.009)
Brew House Efficiency Target (Actual) : 69% (71%)
IBUs: 89
Color: 8.8 SRM
Style: American IPA
Recipe Type: All Grain
Boil Time: 60 minutes

Water:
Carbon filtered York water

Grains:
10.50 lb US 2-Row
1 lb Carmel 40
1 lb Rye Malt
0.50 lb Flaked Rye
0.50 lb Rice Hulls

Hops:
1/2 oz Nugget (pellets) @ 60 min.
1/2 oz Amarillo (pellets) @ 60 min.
3/4 oz Nugget (pellets) @ 20 min.
3/4 oz Amarillo (pellets) @ 20 min.
3/4 oz Nugget (pellets) @ 5 min.
3/4 oz Amarillo (pellets) @ 5 min.
1 oz Nugget (pellets) Dry Hop 7 days
1 oz Amarillo (pellets) Dry Hop 7 days

Other:
1 Whrilfloc Tab @ 15 min.

Yeast:
WLP001

Brewing Notes

8/5/15 - Yeast Starter:
2L starter, with 8 cups of water, 8.5oz extra light DME, 1/2tsp yeast nutrient, boiled 10 minutes and chilled.  I set this on my stir plate on low until brew day.

8/8/15 - Brew Day:

• Sanitized (star san) my cold side equipment in the big mouth bubbler primary.
• Heated 16.25 quarts of water with pH 5.2 to 165 F in 8 gallon stainless HLT on outdoor propane burner
• Mashed in in 10 gal Igloo cooler, paddled until everything was well mixed and there were no dough balls.  Mash in temp was 154F
• 60 minute mash rest
• 0 minutes: temperature was 154F
• 15 minutes: paddled, temperature was 152F
• 30 minutes: paddled, temperature was 152F
• 60 minutes, began vorlauf
• Manual Vorlauf: I run a 2 cup measuring cup full of wort out of the valve and gently pour this on top of the mash.  Then I repeat until I'm satisfied with the clarity.  This takes about 10-15 minutes.
• Ran off and fly sparged with 14.75 quarts of 200F water.
• Ran until the mash tun was dry, about 30 minutes
• Brought to boil - 60 minute boil time
• Added:
  1/2 oz Nugget (pellets) @ 60 min.
  1/2 oz Amarillo (pellets) @ 60 min.
  3/4 oz Nugget (pellets) @ 20 min.
  3/4 oz Amarillo (pellets) @ 20 min.
  1 Whrilfloc Tab @ 15 min.
  3/4 oz Nugget (pellets) @ 5 min.
  3/4 oz Amarillo (pellets) @ 5 min.
• Chilled to 76F - Immersion wort chiller to 120, then ice bath the rest of the way.
• Siphoned to BMB, I only had about 4 1/2 gallons
• Topped off with room temperature water to get to 5 gallons
• Took an OG reading of 1.064, corrected to 1.066.
• Pitched yeast starter - no notes on if I cold crashed it or not

8/8 - 8/16/15 - Primary Fermentation:
Siphoned to Secondary on 8/16.  Gravity was 1.009

8/16 - 8/26/15 - Secondary Fermentation:
Dry hopped on 8/19 with an ounce each of you guessed it: Nugget and Amarillo.

8/26/2015 - Bottling:
Bottled 45 12 oz bottles with with 4.1 oz corn sugar, boiled in 2c water.  Final Gravity was 1.009 (7.5%).  Once again, this was a crowd pleaser as a late summer drinker.  I'll brew it again and write a real tasting description on that one.