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>>> Belgian Rye Black IIPA!!!

Swinging for the fences with this one. The recipe started out as a straight up west coast
IIPA, rich with pungent and citrusy hops late in the boil and in the fermentor. 20% of the
base malt was swapped out for rye malt and 10% chocolate wheat found it way in as well.
To finish it off it's fermented warm with a slight underpitch of WLP500, the Chimay yeast
strain. Should I go all in and oak half of it??? Only time will tell...

Brewer: Matthew R. Email: -
Beer: >>> Belgian Rye Black IIPA!!! Style: -
Type: All grain Size: 6 gallons
Color:
123 HCU (~40 SRM)
Bitterness: 68 IBU
OG: 1.080 FG: 1.012
Alcohol: 8.8% v/v (6.9% w/w)
Water: Half RO water, half tap.
Grain: 6.65 lb. American 2-row
2.22 lb. German Munich
1.48 lb. American crystal 60L
1.48 lb. Chocolate Wheat
2.96 lb. Malted Rye
Mash: 85% efficiency
148*F for 60 minutes, mashout at 168*F.
Boil: 90 minutes SG 1.053 9 gallons
0.54 lb. Cane sugar
Hops: 1.0 oz. Galena (11% AA, 90 min.)
1.0 oz. Centennial (10.5% AA, 5 min.)
1.0 oz. Columbus (14.7% AA, 5 min.)
1.0 oz. Galena (11% AA, 5 min.)
1.0 oz. Summit (16.1% AA, 5 min.)
2.0 oz. Amarillo (10.1% AA, 0 min.)
1.0 oz. Centennial (10.5% AA, 0 min.)
1.0 oz. Columbus (14.7% AA, 0 min.)
2 oz. Galena (11% AA, 0 min.)
1 oz. Amarillo (aroma)
2 oz. Centennial (aroma)
2 oz. Galena (aroma)
Log: Note: "0" minute hop addition is a whirlpool addition (160*F for 20 minutes). "Aroma" addition is a 5 day dry hop (loose pellets in primary fermentor after 3 weeks of controlled fermentation).
Carbonation: Keg/force carb.

Recipe posted 03/04/13.