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American RyePA
A big American style IPA with a twist.
2 lbs of rye in the mash adds earthiness, spice and a nice, rocky head. The aroma hops are for
dry hopping (see log). Note the high alpha acid of my Cascade hops and adjust if necessary.
| Brewer: | John Fisher | Email: | johnfish@uclink.berkeley.edu | |||||
| Beer: | American RyePA | Style: | India Pale Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 107 IBU | |||||
| OG: | 1.075 | FG: | 1.017 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Water: | Standard Contra Costa County (CA) tap water. Fairly soft; next time I may try Burton Salts. |
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| Grain: | 10 lb. American 2-row 1 lb. Wheat malt 2 lb. Rye (malt) 8 oz. American crystal 60L |
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| Mash: | 75% efficiency | |||||||
| 30 minutes @125° in a thick mash. 60 minutes @155° dropping over the hour to ~152°, with a thinner mash now. Sparge with 4.5 gallons @~168°. |
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| Boil: | 75 minutes | SG 1.062 | 6 gallons | |||||
| Irish moss last 15 mins. | ||||||||
| Hops: | 2 oz. Chinook (12% AA, 60 min.) 1.5 oz. Cascade (9.1% AA, 30 min.) 1.5 oz. Cascade (aroma) |
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| Yeast: | Wyeast 1056. Pitched a 1qt. starter. | |||||||
| Log: | Brewed 9/2/02. Transfered to secondary on 9/7/02 and dry hopped. Bottled on 9/11/02. First bottle opened on 9/27/02 -- couldn't wait longer. |
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| Carbonation: | 2.0 volumes | Dried Malt Extract: 5.67 oz. for 5 gallons @ 75°F | ||||||
| Tasting: | First tasted at bottling. The aroma is powerful from the dry hopping and quite nice. Bitterness is a bit high now, but I hope and expect bottle conditioning to bring this into line. First taste from the bottle 16 days later. Bitterness has mellowed a bit, and I am quite pleased with the result. I'll definitely make it again and try Burton Salts for fun. |
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Recipe posted 09/28/02.
