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try rye ipa

sort of followed a recipe from byo magazine dated may-june 2004. i substituted 51/2lbs briess dme for the 11 lbs pale malt and i used different hops.

Brewer: dave Email: drsieg@adelphia.net
Beer: try rye ipa Style: India Pale Ale
Type: Partial mash Size: 5.25 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 73 IBU
OG: 1.077 FG: 1.016
Alcohol: 7.9% v/v (6.2% w/w)
Water: water was filtered thru pur plus and added 1 tsp gypsum in the boil
Grain: 1 lb. 8 oz. Belgian pale
8 oz. Wheat malt
8 oz. German Munich
8 oz. Dextrine malt (Cara-Pils)
1 lb. 4 oz. British crystal 50-60L
3 lb. Rye (raw)
Mash: 60% efficiency
heated water to 115° and added to grains which brought temp to approx 112° and let sit for 20 min for beta-glucan rest then ( apparently helps with sparge when using rye and wheat grains )brought temp to 152° for 1 hr and checked for starch conversion
Boil: 60 minutes SG 1.101 4 gallons
5 lb. 8 oz. Light dry malt extract
added 1 tsp irish moss last 15 min. according to this program i'm way over hopped but according to beersmith program it's right in the ball park
Hops: 1.5 oz. yak magnum (16.8% AA, 60 min.)
1 oz. amarillo (7.9% AA, 30 min.)
1 oz. amarillo (7.9% AA, 15 min.)
Yeast: used white labs WLP001 califonia ale yeast-no starter

Recipe posted 08/09/04.