Black Rye IPA

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

peecan52

Member
Joined
Jan 8, 2011
Messages
22
Reaction score
1
Location
Indianapolis
I am looking at making a Black Rye IPA or Rye Cascadian Dark Ale depending on what you want to call it. I found a recipe I like for the Black IPA part of it. My question is, how much Rye should I add? Here is the recipe for the Black IPA:
_______________________________________________________________
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 82.21 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.47 %
12.0 oz Carafa II (412.0 SRM) Grain 5.61 %
10.1 oz Special Roast (50.0 SRM) Grain 4.71 %

Batch Sparge, Single Infusion, Medium Body, No Mash Out 154.0 F

60 min 1.00 oz Warrior [17.20 %] (60 min) Hops
30 min 1.50 oz Cascade [5.90 %] (30 min) Hops
15 min 0.50 tsp Irish Moss (Boil 15.0 min) Misc
15 min 0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
5 min 1.0 oz Summit [18.50 %] (5 min) Hops
2 min 0.75 oz Warrior [17.20 %] (2 min) Hops

final volume of 5.50 gal

American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale

0.25 oz Warrior [17.20 %] (Dry Hop 7 days) Hops -
0.50 oz Cascade [5.90 %] (Dry Hop 7 days) Hops -

OG Target: 1.057 SG

FG Estimate: 1.014 SG
_______________________________________________________________

Thanks in advance.
 
Just replace about 1/4 to 1/3 of your base malt with rye malt and you'll be good to go. Rye will make the mash a little thicker than you may be use to. I usually mash out to make the mash a little thinner and hotter to avoid a stuck mash.
 
I used 2 lbs in a 10 gallon recipe. If you use too much it can get a sharp flavor. I wouldn't do more than 3 lbs in a 5 gallon batch.
 
You don't want to go over 20% rye in your grist. 15% to 20% is what I would shoot for.

Yep, a couple pounds should do you. Most reliable recipes I've seen for Rye IPAs (e.g., Denny's Rye IPA, Bear Republic's Hot Rod Rye, Founder's Red Rye PA) use 1.5-2.5 lb of malted rye.
 
I just wanted to update this in case anyone was curious.

10 lbs Pale Malt (2 Row) US Grain 70 %
2 lbs Rye Malt Grain 14 %
1 lbs Caramel/Crystal Malt - 10L Grain 7 %
12.0 oz Carafa III Grain 5 %
10 oz Special Roast Grain 4 %

Batch Sparge, Single Infusion, Medium Body, No Mash Out 154.0 F

60 min .75 oz Warrior [17.20 %] (60 min) Hops 41.7 IBU
45 min .25 oz Warrior [17.20 %] (45 min) Hops 12.8 IBU
10 min 1.0 oz Cascade [5.90 %] (10 min) Hops 6.9 IBU
15 min Whirlfloc Tab (Boil 15.0 min) Misc
5 min 1.0 oz Citra [12.40%] (Boil 5 min0 Hops 8 IBU

final volume of 5.50 gal

Safale US-05 Yeast-Ale- Saved from last batch

1.0 oz Citra [12.40 %] (Dry Hop 10 days) Hops -
1.0 oz Cascade [5.90 %] (Dry Hop 10 days) Hops -

OG Target: 1.068 SG
OG Actual: 1.062 SG

FG Estimate: 1.018 FG
FG Actual: 1.016 FG

6.1% ABV
31 SRM
69.4 IBU

This should be carbed and ready to drink Saturday. The sample while bottling tasted pretty good. The rye was there but not overpowering. I will report back after I have had a carbed up sample.

I would be interested if someone else made this to see what they think.
 
I just did an IPA with Rye using only 4.5% Rye, still I can taste it clearly without it being strong or overly spice.

I will bottle and keg it next weekend
 
I had a bottle last night and I must say this is my best beer to date. The dark malts and the rye mix nicely with the citrusy hops. I was worried that it might have too much rye or too much hops, but neither ended up happening. The rye sits nicely at the back of everything and the hops are just right for my tastes. I am very pleased with the results and would definitely make this again.
 
I brewed a Black Rye IPA for MLK day a little while back, using a recipe I made up affectionately know as "Mr. Kings Double Black" come on its all about Black Rye-ghts... All jokes aside it was a fanatic beer. The whole keg lasted only a few days with my roommates, even in the middle of midterms. It was similar to this recipe but had crystal rye and chocolate rye instead of the crystal and special in your recipe. I can post the recipe if anyone is interested in having more to compare. For everyone reading this thread that hasn't brewed or tasted a black rye ipa, DO IT you won't regret it.. Easily one of my favorite styles now!
 
Slotimes, why not post up the recipe. I am very interested in this style and rye in general. Strangely enough I don't like rye bread though....
 
Here is what I made. I really enjoyed this beer.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mr. Kings Double Black
Brewer: Dave DeHaan
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste:

Recipe Specifications
--------------------------
Boil Size: 7.24 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.073 SG
Estimated Color: 37.7 SRM
Estimated IBU: 54.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.5 %
12.0 oz Carafa III (525.0 SRM) Grain 2 4.8 %
12.0 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 3 4.8 %
12.0 oz Crystal Rye Malt (Thomas Fawcett) (80.0 Grain 4 4.8 %
8.0 oz Rye Malt (4.7 SRM) Grain 5 3.2 %
1.00 oz Ahtanum [6.00 %] - Boil 60.0 min Hop 6 17.2 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 60.0 min Hop 7 24.3 IBUs
1.00 oz Ahtanum [6.00 %] - Boil 30.0 min Hop 8 13.2 IBUs
1.00 oz Ahtanum [6.00 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg American Ale Yeast Blend (White Labs #WL Yeast 11 -
2.00 oz Ahtanum [6.00 %] - Dry Hop 6.0 Days Hop 12 0.0 IBUs
2.00 oz Amarillo Gold [8.50 %] - Dry Hop 6.0 Day Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 15 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.69 qt of water at 163.7 F 152.0 F 45 min
Mash Out Add 8.35 qt of water at 211.2 F 168.0 F 10 min

Sparge: Fly sparge with 2.12 gal water at 168.0 F
 
Back
Top