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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Ruthless New Zealand Rye IPA...
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Old 12-03-2012, 11:36 PM   #1
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Default Ruthless New Zealand Rye IPA...

This one is up next. Not looking for super bitterness but tons of flavor and aroma. I'm debating whether to use Pacman or S-O5. Got an Imperial Stout to do next month and might want to use this yeast cake. Comments welcome...

Ruthless NZ Rye IPA
10 lbs Pale Malt (2 Row) Can (2.7 SRM) 78.4 %
2 lbs Rye Malt (4.7 SRM) 15.7 %
8.0 oz Honey Malt (25.0 SRM) 3.9 %
4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) 2.0 %
0.50 oz Zythos-2012 [10.50 %] - Mash 90.0 min 4.6 IBUs
1.00 oz Zythos-2012 [10.00 %] - First Wort 90.0 min 39.7 IBUs
0.50 oz Zythos-2012 [10.50 %] - Boil 60.0 min 23.2 IBUs
2.00 oz Pacifica-2012 [5.80 %] - Aroma Steep 30.0 min 0.0 IBUs
1.00 oz Nelson Sauvin [12.40 %] - Aroma Steep 30.0 min 0.0 IBUs
2.50 oz Pacifica-2012 [5.80 %] - Dry Hop 7.0 Days 0.0 IBUs
1.50 oz Nelson Sauvin [12.40 %] - Dry Hop 7.0 Days 0.0 IBUs
1.0 pkg Pacman Ale (Wyeast Labs #) [2000.00 ml]

Beer Profile:
Batch Size: 5.00 gal
Boil Size: 7.00 gal
Boil Time: 90 min
Efficiency: 75.00 %
Est Original Gravity: 1.067
Est Final Gravity: 1.013
Estimated Alcohol by Vol: 7.1%
Bitterness: 67.5 IBUs
Est Color: 8.5 SRM

Mash:
Saccharification Add @ 150°F for 60 min
Mash Out Heat @ 168°F for10 min

Notes:
1. Strong vigorous 90 minute boil.
2. Add hops at flameout.
3. Whirlpool and steep 30 minutes before chilling.

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Old 12-04-2012, 01:43 AM   #2
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Looks wicked!
But,if you can,I would add a little more rye malt,sy bring it up to 3lbs and take off 1lb of the pale malt. Doing this will realy let the rye malt shine through. The combe of huge hop flavour/aroma and rye malt is awsome.
Good luck with the brew bro

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Old 12-04-2012, 02:46 PM   #3
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Should be good. Though the Mash/FWH/Bittering combo is kind of redundant. I would recommend doing small 60 and 30 minute hop additions instead (no hops at 90). I'd also want some late hop additions (15 or 10) to bring me up to approx. 80-85 IBUs total. A bit of corn sugar tossed in at flameout won't hurt. Otherwise, it's legit.

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Old 12-05-2012, 01:02 AM   #4
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Quote:
Originally Posted by badlee View Post
Looks wicked!
But,if you can,I would add a little more rye malt,sy bring it up to 3lbs and take off 1lb of the pale malt. Doing this will realy let the rye malt shine through. The combe of huge hop flavour/aroma and rye malt is awsome.
Good luck with the brew bro
I'll consider this. I used 14-15% in a light colored beer before and it was just right. I used 22% and found it took several weeks to mellow out. I've done 22-23% in a darker beer and it was fine right away...
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Old 12-05-2012, 01:09 AM   #5
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Quote:
Originally Posted by bobbrews View Post
Should be good. Though the Mash/FWH/Bittering combo is kind of redundant. I would recommend doing small 60 and 30 minute hop additions instead (no hops at 90). I'd also want some late hop additions (15 or 10) to bring me up to approx. 80-85 IBUs total. A bit of corn sugar tossed in at flameout won't hurt. Otherwise, it's legit.
I'm intentionally not using any additions in between bitttering and flameout. Kind of an experiment. I'm using 7 oz of hops post boil. Don't want 7oz in my carboy so I'm splitting them between flameout and secondary. Hoping to get tons of aroma and a bit of flavor. I'm adding mash and FWH to try and carry some of the hop flavor thru the boil... I make 3 hop bombs during the year and want this one to have some mild bitterness. I'm still thinking about the sugar. Might not need it if I'm only 2% crystal malts. I threw that in there for a bit of color. I may even drop the crystal and use 1oz pale chocolate. I have a week or two to decide...
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Old 12-05-2012, 01:33 PM   #6
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Good deal. Let us know how it turns out.

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Old 12-18-2012, 01:57 AM   #7
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Ended up doing a 20 gallon batch with 3 others. Had to modify slightly but it's chugging away at 62°F...Came in at 1.069 SG.
Added last hops at flame-out, chilled down to 180F then turned water off for 20 minutes before resuming chilling.

38 lbs Pale Malt (2 Row) Can (2.7 SRM) 72.7 %
8 lbs Rye Malt (4.7 SRM) 15.3 %
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) 3.8 %
2 lbs Honey Malt (25.0 SRM) 3.8 %
2 lbs Victory Malt (25.0 SRM) 3.8 %
4.0 oz Chocolate Malt, Pale (225.0 SRM) 0.5 %
4.00 oz Zythos-2012 [10.00 %] - First Wort 90.0 min 41.4 IBUs
2.00 oz Zythos-2012 [10.50 %] - Boil 60.0 min 24.2 IBUs
2.00 oz Zythos-2012 [10.90 %] - Boil 30.0 min 12.8 IBUs
6.00 oz Nelson Sauvin-2011 [12.40 %] - Flame-out (Steep 20.0 min)
6.00 oz Pacifica-2012 [6.10 %] - Flame-out (Steep 20.0 min)
12.00 oz Pacifica-2012 [5.80 %] - Dry Hop 7.0 Days
4.00 oz Nelson Sauvin-2012 [12.50 %] - Dry Hop 7.0 Days
2.0 pkg Safale American (DCL/Fermentis #S-05)
1.0 pkg American Ale (Wyeast Labs #1056)
1.0 pkg California Ale (White Labs #WLP001)

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Old 12-18-2012, 01:34 PM   #8
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Grain bill looks good. How did the Victory & Honey Malt lend itself in the sample that you tasted?

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Old 12-18-2012, 08:34 PM   #9
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Quote:
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Grain bill looks good. How did the Victory & Honey Malt lend itself in the sample that you tasted?
Haven't tasted it yet. Just brewed it on Sunday...
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Old 12-18-2012, 08:42 PM   #10
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Oh, I always taste a small sample from the kettle, pre & post whirlpool hop addition. Then again before & after adding the dryhops.

Better to taste at different stages and know a bit about how these flavors/aromas develop and change over time than just to wait for it to be bottle ready.

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