8 oz. Wheat malt
6 oz. American Munich
9 oz. British amber
4 oz. American crystal 60L
6 oz. American crystal 90L
1 lb. Flaked rye
3 lb. Rye (raw)
9 lb. Light malt extract
1 lb. Corn sugar
.5 oz. Centennial (10.5% AA, 60 min.)
1.25 oz. Warrior (13% AA, 60 min.)
.5 oz. Cascade (6% AA, 20 min.)
.75 oz. Warrior (13% AA, 20 min.)
.5 oz. Simcoe (12% AA, 20 min.)
.5 oz. Cascade (6% AA, 10 min.)
.5 oz. Chinook (12% AA, 10 min.)
.5 oz. Mt. Hood (4.5% AA, 10 min.)
.5 oz. Amarillo (8.5% AA, 5 min.)
.5 oz. Cascade (6% AA, 5 min.)
.5 oz. Centennial (10.5% AA, 5 min.)
.5 oz. Simcoe (12% AA, 5 min.)
2 oz. Amarillo (aroma)
.5 oz. Cascade (aroma)
1 oz. Centennial (aroma)
1.5 oz. Cascade (dry hop 5 days)
I mashed a bit high on this one, around 158, but with all of the DME and corn sugar the ABV was about 10.2%.
Great warmer for a cold night:drunk:
what kind of yeast did you use?
wyeast 1056 american ale yeast
How long did it take to ferment? Keg? bottle condition?
Ferm. schedule is up there in the OP, and it was in bottles for at least three weeks before it carbed at all.
Question about raw rye.Im receiving some rye this year homegrown, and was wondering if it needs to be malted, and what about protein rests for raw-. How did it turn out and would you recommend malting the rye?
I used all malted rye that i got from the LHBS. I've never used raw, so i don't have any info for you on that.
How did it turn out? Well I've basically brewed this recipe 4 times now, I'm trying to hone in on my ideal RIPA. This batch was a bit too sweet, and higher in alcohol than I have been brewing it since. Overall, the rye was spot on in this recipe and it added that pleasant herbal spiciness that i love so much.
Thats confusing because your recipe says (raw) next to rye.
yeah, sorry I cut and pasted this from some software I was using at the time that didn't have any other options. I guess I should have changed that when I posted.
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