Rye IPA Recipe Review

Chicago, IL Water 1 -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 2 3.2 %
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 66.7 %
2 lbs 12.0 oz Rye Malt (4.7 SRM) Grain 4 17.5 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 6.3 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 3.2 %
8.0 oz Chocolate Rye Malt (250.0 SRM) Grain 7 3.2 %
1.25 oz Liberty [4.30 %] - First Wort 60.0 min Hop 8 17.1 IBUs
1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 40.5 IBUs
1.00 oz Liberty [4.30 %] - Boil 30.0 min Hop 10 9.6 IBUs
1.50 oz Liberty [4.30 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg San Diego Super (White Labs #WLP090) Yeast 12 -


What do you guys/gals think? I've never used Magnum and Liberty together...do you think it'll be too much of the same. I'm not a huge citrusy fan in my Rye's. I love the feedback on this thang, let me know!

Thanks in advance

Looks good! Have you run the OG projection?

As for the hopping, is this the type of schedule (fwh, 60, 30, 0) you usually use on your IPAs? If so and it gives you good results, then go for it.

On my IPAs, lately I've been doing a mash hop, a fwh, 15, 10, 5 and dry hopping. Sometimes this sort of hop schedule is called hop bursting, because you're using a lot of hops towards the end of the boil. If you haven't tried a schedule like this, you might like it.

Thanks for the reply. I've actually never first wort hopped, wanted to give it a try. With the schedule you proposed (which intrigues me) what are your hop quantities?

Oh and OG around 1.075 finishing 1.013-15.