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Old 09-08-2013, 01:33 AM   #1
JonnyJumpUp
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Default New to IPA is this Recipe Balanced?

I want to be able to notice the rye but still have a nice citrus hop flavor. I tend toward the sweet side on IPA's but I don't brew too many and can't seem to ever hit what Im going for with hops... any opinion from a more experienced brewer would be appreciated.

7.0 lb Pale Malt
4.0 lb Rye Malt
0.66 lb Special B Malt

45 Minutes
0.5 oz Simcoe
0.5 oz Centennial

20 Minutes
0.5 oz Centennial
0.5 oz Simcoe

5 Minutes
0.5 oz Centennial
0.5 oz Simcoe

Flame Out
0.5 oz Simcoe
0.5 oz Centennial



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Old 09-08-2013, 01:34 AM   #2
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IPAs aren't balanced. That's kind of their schtick. But it is pretty standard as far as IPAs go, from what I can tell.



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Old 09-08-2013, 01:41 AM   #3
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I suppose balanced was the wrong word. I just still want to be able to taste the rye.

Or is that a lost cause in an IPA and I might as well just throw the couple oz of citra in my freezer in there too!

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Old 09-08-2013, 01:49 AM   #4
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Quote:
Originally Posted by JonnyJumpUp
I suppose balanced was the wrong word. I just still want to be able to taste the rye.

Or is that a lost cause in an IPA and I might as well just throw the couple oz of citra in my freezer in there too!
With IPAs, most take the bags that their grains for other brews have come in, shake the leftover dust in the boil kettle, and add about 15 lbs of Simcoe per gallon. Or something like that.
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Old 09-08-2013, 01:51 AM   #5
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Special B is a unique malt and I'd say it DQ's a beer from being called an IPA.

Interesting combo though and I'm SURE you'll taste the Rye in that percentage. Should be a wild brew! And yes, throw the Citra in


Hope to hear a report back on the finished product tastes.

Be sure to add some rice hulls for all that Rye.

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Old 09-08-2013, 01:52 AM   #6
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I'd definitely NOT use special B if you want the hops and rye to be noticeable. Special B can be very good in some beers- but not so in an IPA. If you want a sweet finishing IPA, crystal malts like 20L or 40L or 60L would be the way to go. Anything darker is too raisiny/toffee and not really sweet plus it doesn't go well with the rye or hops.

I like to think of rye IPAs in terms of percentages because that's most common. 20% rye in the grainbill will give you a distinct rye flavor. You've got 34%ish there- that's a lot. It's great if you love it and know what a beer with 34% rye will give you, but I'd cut that down. A lot.

For hops, I'd move the 45 minute hops to 60 minutes (so you get more bittering out of them) and increase the late hops to 1 ounce additions to get them to IPA levels.

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Old 09-08-2013, 01:55 AM   #7
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lots of rye IPAs out there, SN Ruthless Rye IPA is very tasty.

clone recipes I've seen are about 75% 2-row, 15% rye, 6% caramel/crystal & 4% chocolate malt or chocolate rye

and centennial/simcoe is good combo

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Old 09-08-2013, 02:00 AM   #8
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I did a rye pale ale with 2 lbs of rye and all amirrillo hops all i could taste was pineapple, this recipe has more rye but also more hops. I think i will add an oz of citra at 10 and one at flame out.

I know spec b sounds odd in an ipa or pa but i like it.UN

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Old 09-08-2013, 02:06 AM   #9
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Oh and my reasoning for the 45 and no 60 is that I'm not getting much sweetness from crystal malts, so eased up on the bittering hops to account for it.

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Old 09-08-2013, 03:20 AM   #10
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I'd do what others have mentioned, do a 60 minute addition instead of 45. As well as move the 20 min down to 10 + do a whirlpool and dry hop.



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