Another IPA Recipe (with Rye) FYI

It is always good to have choices, so here is another IPA recipe for you to look at:

Indigenous Pale Ale: A ProMash Recipe Report

BJCP Style and Style Guidelines: 07-0 India Pale Ale, India Pale Ale
Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics:
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.00
Anticipated OG: 1.05595 Plato: 13.793
Anticipated SRM: 7.9
Anticipated IBU: 56.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts:
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 5.33 Gal
Pre-Boil Gravity: 1.05245 SG 12.97 Plato


Grain/Extract/Sugar:

% Amount Name Origin Potential SRM
50.0 5.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
30.0 3.00 lbs. Pilsener Germany 1.03800 2
10.0 1.00 lbs. Munich Malt Germany 1.03700 8
5.0 0.50 lbs. Rye Malt America 1.03000 4
5.0 0.50 lbs. Crystal 55L Great Britian 1.03400 55

Hops:
Amount Name Form Alpha IBU Boil Time
0.75 oz. Northern Brewer Pellet 9.00 32.3 60 min.
0.50 oz. Northern Brewer Pellet 9.00 16.4 40 min.
0.50 oz. Cascade Pellet 5.75 4.6 20 min.
0.50 oz. Cascade Pellet 5.75 2.8 10 min.
1.00 oz. Cascade Pellet 5.75 0.0 Dry Hop


Yeast:
White Labs WLP001 California Ale

Mash Schedule:
Mash Type: Single Step
Grain Lbs: 10.00
Water Qts: 11.00 - Before Additional Infusions
Water Gal: 2.75 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 30
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume Gal: 3.55 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Cool, thanks for the recipe!

The only thing I would change is upping the Rye to at least 2 to 3 pounds, and add a pound of flaked Rye as well. This will raise the Rye presence above the hops. But, then again...Im a Rye-freak anyway!

I just noticed that Midwest Supplies is carrying crystal rye...might make an interesting IPA.

Baron von BeeGee said:

I just noticed that Midwest Supplies is carrying crystal rye...might make an interesting IPA.

Click to expand...

Yes, I saw that as well. Im definately going to try it.

Tony said:

Cool, thanks for the recipe!

The only thing I would change is upping the Rye to at least 2 to 3 pounds, and add a pound of flaked Rye as well. This will raise the Rye presence above the hops. But, then again...Im a Rye-freak anyway!

Click to expand...

What is the Rye character? I've tasted my Imperial Hellfire when I racked it and I can't figure out if I'm tasting the rye.

Nice malt base. Leaves a lot of room for tweaking of the hop bill. It's one of those that a guy could change to his taste, as long as you keep the IBU's in check.

I'd also be tempted to try a different yeast, as I get tired of the Cali stuff all the time.

I like the idea of the crystal rye. I have never used it and would be intereseted in hearing from someone who has.

New thread idea...