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"Bengal Tiger" Rye IPA

A Stong balanced, dare I say "manly" IPA. The rye adds some nice color and flavor to this beer.

Brewer: Beer Lords Email: galloway@netscape.net
Beer: "Bengal Tiger" Rye IPA Style: India Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 52 IBU
OG: 1.072 FG: 1.015
Alcohol: 7.3% v/v (5.7% w/w)
Water: Jackson County Florida well water.
Grain: 2 lb. American 2-row
1 lb. American crystal 20L
2 lb. Flaked rye
.5 lb. Flaked wheat
Steep: Mash grains 1 hour @ 155-165 degrees.
Boil: 70 minutes SG 1.119 3 gallons
7 lb. Light malt extract
Boil a full 60 minutes. Do not start your timer or add the chinooks
until after the hot break.


Hops: 2 oz. Chinook (12% AA, 60 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
1 oz. Cascade (aroma)
Yeast: I like Wyeast 1275 or 1056 for this. They have a northwestern variety, the "number" escapes me, which works well. What ever you use pitch at least a 1 to 2 quart slurry.
Tasting: Let this one sit for 3 to 4 weeks before drinking. Cold conditioning after a week at room temp. is of course best.

Recipe posted 06/11/99.