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Old 01-02-2013, 06:02 AM   #1
cwilliamsccn
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Default Rye IIPA recipe critique

Recipe: Doomsday Rye IIPA
Brewer: C.W
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.00 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.076 SG
Estimated Color: 8.4 SRM
Estimated IBU: 86.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 88.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 38.7 %
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 38.7 %
2 lbs Rye Malt (4.7 SRM) Grain 3 12.9 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 6.5 %
8.0 oz Carafoam (2.0 SRM) Grain 5 3.2 %
2.00 oz Chinook [11.00 %] - Boil 60.0 min Hop 6 57.8 IBUs
1.00 oz Crystal [3.50 %] - Boil 20.0 min Hop 7 5.6 IBUs
1.00 oz Simcoe [13.00 %] - Boil 15.0 min Hop 8 17.0 IBUs
1.00 oz Chinook [11.00 %] - Boil 5.0 min Hop 9 5.8 IBUs
1.00 oz Crystal [3.50 %] - Boil 1.0 min Hop 10 0.4 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 11 -
1.00 oz Chinook [2.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 15 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 40.54 qt of water at 160.3 F 152.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

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Old 01-02-2013, 07:15 AM   #2
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I'm about to brew a rye IPA myself, our SG targets are similar (1.071 myself), but I'm shooting for a lower IBU count (around 70). I'm doing a ten gallon batch, and my grain is similar:

16 lbsTwo row
4 lbs rye
3 lb Maris otter ( I want to get rid of what I have)
2 caramel 20
1 lbs Cara

Going to use a simcoe, cascade and Willamette in my hop schedule. We'll see, it's my first time with this recipe as well.

So, my critique would be, were on the same path. If the damn lhbs had been open yesterday, it would be in carboys right now.

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Old 01-02-2013, 01:45 PM   #3
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Every time I brew with rye, it sticks to the false bottom really bad and lowers my efficiency.
I've never gotten over 70% when a pound or more of rye is in the recipe.
Not sure if others have had this experience as well.

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Old 01-02-2013, 01:54 PM   #4
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I don't usually like to go over 10% on the grain bill for rye malt. I also prefer to use flaked rye to rye malt when I can find it in my LHBS. It adds more fermentables and has a mellower rye taste than rye malt.

To the OP, that's a serious hops schedule and i'd be worried that you'd be in a dueling battle between the hops and the rye. Chinook and Simcoe are going to add a lot of grapefruit rind, earth and wood notes to the beer. You might have to condition this one for a few months before the taste starts to mellow out.

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Old 01-02-2013, 05:02 PM   #5
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Quote:
Originally Posted by aiptasia View Post
I don't usually like to go over 10% on the grain bill for rye malt. I also prefer to use flaked rye to rye malt when I can find it in my LHBS. It adds more fermentables and has a mellower rye taste than rye malt.

To the OP, that's a serious hops schedule and i'd be worried that you'd be in a dueling battle between the hops and the rye. Chinook and Simcoe are going to add a lot of grapefruit rind, earth and wood notes to the beer. You might have to condition this one for a few months before the taste starts to mellow out.
Thanks for the tip, im thinking now I might lower the rye or eliminate it all together, the hops were for just a IIPA and rye was a last minute addition. I'll run it by the LHBS see if they have flaked. I'll post back with the final recipes
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Old 01-02-2013, 05:10 PM   #6
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im bottling my ryePA in a week or 2. it morphed in to something else on me, as far as the ABV goes, so i dry hopped it. prolly gonna be a bit weird, its pretty dark and sitting at 8%abv. not what i was planning on. extra dme laying around ended up goin in the boil. smells nice tho. fingers crossed.

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Old 01-02-2013, 05:13 PM   #7
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Quote:
Originally Posted by cwilliamsccn View Post
Thanks for the tip, im thinking now I might lower the rye or eliminate it all together, the hops were for just a IIPA and rye was a last minute addition. I'll run it by the LHBS see if they have flaked. I'll post back with the final recipes
It's funny- I like 20% rye malt in my beers that are distinctly "rye". For a rye IPA, I'd use 15-20% rye malt and not flaked and not lower it! It's all about taste, though- I like a rye IPA to let me know that there is rye in it!
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Old 01-02-2013, 05:24 PM   #8
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Quote:
Originally Posted by Yooper View Post

It's funny- I like 20% rye malt in my beers that are distinctly "rye". For a rye IPA, I'd use 15-20% rye malt and not flaked and not lower it! It's all about taste, though- I like a rye IPA to let me know that there is rye in it!
This will be my first attempt at a rye. Have you used similar hops with good results Yoop?
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Old 01-02-2013, 07:34 PM   #9
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Yooper, I use 20% rye in my rye-p-a recipe.
I usually get a pretty mucky build up on the false bottom from it and rarely get better than 65-68% efficiency.
It seems to cause a lot of channeling during the first runnings & sparge.
I stir quite a bit, which helps, but I never hit my normal 78%.

I actually spoke to one of the brewers on a sweetwater tour, while they were doing their "Low-Rye-Der" beer.
He said rye produces a heavy, sticky mash.

Curious if you, or anyone else experiences this??

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Old 01-02-2013, 07:38 PM   #10
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updated to final recipe... I think still might bump the 15 min somcoe to 20 not sure. mashing right now though..

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