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Old 02-19-2013, 02:11 AM   #1
luckybucks
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Default Rye IPA recipe

Looking to brew a rye ipa this weekend. Would like someone to take a look at my recipe. 90 min boil.

3 lbs rye flaked grain
2 lbs pale malt 2 row grain
2 lbs wheat dry extract
3 lbs light dry extract
1 oz Amarillo 90 min
1 oz Amarillo 70 min
1 oz centennial 50 min
1 oz Amarillo 30 min
1 oz simcoe 10 min
WLP041 Pacific ale yeast.



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Old 02-19-2013, 02:43 AM   #2
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Man, I love rye toast.

I'm surprised I haven't tried a rye beer yet.

First post, long boil, lotta hops....

How many gallons are you targetting?

What mash/sparge/steep temperature are you considering?

What do you have for a fermentor?

It does sound interesting.



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Old 02-19-2013, 02:46 AM   #3
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I would suggest finding a brewing program like Brewmate also. There are a few free ones available.

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Old 02-19-2013, 03:42 AM   #4
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Replied below

Quote:
Originally Posted by Dynachrome View Post
Man, I love rye toast.

I'm surprised I haven't tried a rye beer yet.
Sierra Nevada ruthless rye is a good one to start with if you've never had it.

First post, long boil, lotta hops....
I've considered cutting down the boil to 60 min. I like a really strong hop aroma and I know that would help.

How many gallons are you targetting? 5 gal

What mash/sparge/steep temperature are you considering? 165 F

What do you have for a fermentor?
I use the bucket for the primary and a glass carboy for the secondary. I'm thinking I'm going to invest in another glass carboy for the primary or go all out and get the conical this time around.

It does sound interesting.
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Old 02-19-2013, 03:50 AM   #5
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The program I use is beer smith. It works well. It said I will be a little over the ibu for an American ipa but I may shorten the time to help that. Plus I like it a little more bitter.

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Originally Posted by Dynachrome View Post
I would suggest finding a brewing program like Brewmate also. There are a few free ones available.
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Old 02-19-2013, 12:10 PM   #6
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I'd cut out the 70 min amarillo addition. It's going to be bitter and it's kind of a waste of amarillo. I'd also consider adding some Chinook for the spiciness.

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Old 02-19-2013, 12:43 PM   #7
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165° F is too hot to mash at. Why are you mashing so high?

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Old 02-19-2013, 01:01 PM   #8
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Your right. I could use a little spice. I think i will try that.

I have always done my grains at 165. Defalco's in Houston has that on all their recipes so I have always stuck with 165. What would you recommend and why?

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Old 02-19-2013, 01:07 PM   #9
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I'm not sure it would even work at 165. According to John Palmer's "How to Brew," alpha-amylase enzyme ceases all starch conversion above 162° F, with beta-amylase tapping out even earlier. Which is to say, if you're mashing at 165° F, you're getting virtually no fermentables at all, and would end up with an overly sweet beer with a very high finishing gravity and very low alcohol content.

That's unacceptable even for malty styles, but IPAs are supposed to be particularly dry, so to remain true to style, you should be mashing at the low end of the traditional 148° - 158° F window. That is, I'd recommend mashing at 148° F to end up with a more faithful representation of an IPA.

EDIT: I see your recipe gets about half its fermentables from extracts - that explains why it wouldn't be totally sweet, but even still, at such a high mash temperature, you're getting no fermentables at all from your grains, and you're going to end up with a very high finishing gravity, an overly sweet beer, and uncharacteristically low alcohol content (as it's all coming only from the extracts, and none from the grains).

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Old 02-19-2013, 04:26 PM   #10
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Quote:
Originally Posted by luckybucks View Post
I have always done my grains at 165. Defalco's in Houston has that on all their recipes so I have always stuck with 165. What would you recommend and why?
Are you mashing the grains or steeping them?


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