dragonlor20
Well-Known Member
So I am currently working on a recipe based largely on Edwort's Bee Cave Brewery Rye IPA. What I really want to create is a beer similar to a Rye IPA being brewed at Alpine brewery near me here in San Diego. I figure that Edwort's Rye would be a good base, so I emailed the brewer asking what kind of yeast I should be using, they actually got back to me and gave me hop, rye proportion, and yeast suggestions, so here is the recipe:
Recipe Type: All Grain
Yeast: White Labs #WLP001 California Ale
Yeast Starter: Starter
Batch Size (Gallons): 5.5
Original Gravity: 1.069
Final Gravity: 1.015 (hoping to ferment a tad dryer, may use Wyeast 1056)
IBU: 67.7
Boiling Time (Minutes): 90
Color: SRM 8.3
Primary Fermentation (# of Days & Temp): 10 days at 62-65 degrees
Additional Fermentation:
Secondary Fermentation (# of Days & Temp): Secondary, dry hop
Tasting Notes:
9.5# Pale Malt 2-Row
2.5# Rye Malt (17.2%)
1.5# Vienna Malt
0.5# Barley, Flaked
0.5# Crystal - 60L
1oz Tettnang (4.4%) - First Wort Hop (90min)
0.9oz Chinook (12%) @ 60min
0.5oz Chinook (12%) @ 30min
0.5oz Chinook (12%) @ 5min
2.5oz Nelson Sauvin (12.5%) Dry Hop
2.5oz Southern Cross (13%) Dry Hop
Mash at 154*F, batch sparge
What makes this one interesting is the cross between the spicy, piney chinook, southern cross, and (milder) tettnang with the unique fruitiness the Nelson is supposed to impart.
Thoughts?
Recipe Type: All Grain
Yeast: White Labs #WLP001 California Ale
Yeast Starter: Starter
Batch Size (Gallons): 5.5
Original Gravity: 1.069
Final Gravity: 1.015 (hoping to ferment a tad dryer, may use Wyeast 1056)
IBU: 67.7
Boiling Time (Minutes): 90
Color: SRM 8.3
Primary Fermentation (# of Days & Temp): 10 days at 62-65 degrees
Additional Fermentation:
Secondary Fermentation (# of Days & Temp): Secondary, dry hop
Tasting Notes:
9.5# Pale Malt 2-Row
2.5# Rye Malt (17.2%)
1.5# Vienna Malt
0.5# Barley, Flaked
0.5# Crystal - 60L
1oz Tettnang (4.4%) - First Wort Hop (90min)
0.9oz Chinook (12%) @ 60min
0.5oz Chinook (12%) @ 30min
0.5oz Chinook (12%) @ 5min
2.5oz Nelson Sauvin (12.5%) Dry Hop
2.5oz Southern Cross (13%) Dry Hop
Mash at 154*F, batch sparge
What makes this one interesting is the cross between the spicy, piney chinook, southern cross, and (milder) tettnang with the unique fruitiness the Nelson is supposed to impart.
Thoughts?