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Old 05-26-2009, 01:46 AM   #1
CBBaron
 
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Feb 2007
Cleveland
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: no   
Additional Yeast or Yeast Starter: 11g dry   
Batch Size (Gallons): 5.4   
Original Gravity: 1.070   
Final Gravity: 1.018   
IBU: 92   
Boiling Time (Minutes): 60   
Color: 9.7   
Primary Fermentation (# of Days & Temp): 28   
Additional Fermentation: n/a   
Secondary Fermentation (# of Days & Temp): n/a   
Tasting Notes: Spicy Hoppy IPA using mostly homegrown hops.   

Ingredients:
------------
Amount Item Type % or IBU
0.24 lb Rice Hulls (0.0 SRM) Adjunct 1.66 %
8.82 lb Pale Malt, Maris Otter (3.0 SRM) Grain 60.33 %
5.00 lb Rye Malt (4.7 SRM) Grain 34.24 %
0.55 lb Caramel/Crystal Malt - 60L Grain 3.77 %
1.00 oz Summit [18.00 %] (60 min) Hops 51.4 IBU
1.06 oz Cascade [est 6.00 %] First Wort Hops 13.8 IBU
0.53 oz Centennial [est 10.00 %] First Wort Hops 12.8 IBU
0.71 oz Centennial [est 10.00 %] (10 min) Hops 7.3 IBU
1.06 oz Cascade [est 6.00 %] (5 min) Hops 3.3 IBU
0.71 oz Centennial [est 10.00 %] (5 min) Hops 4.0 IBU
1.41 oz Cascade [est 6.00 %] (0 min) Hops -

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 24.30 qt of water at 162.9 F 150.0 F



 
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Old 05-26-2009, 02:37 PM   #2
Saccharomyces
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Pflugerville, Texas
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A great beer! I'll be doing this one some day. I'll probably drop down the % of the rye, for my tastes, but this is a fantastic IPA.
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Old 05-28-2009, 06:41 PM   #3
CBBaron
 
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Feb 2007
Cleveland
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Interesting story behind that rye. I ordered a wine kit from Northern Brewer, instead they shipped me an AG roggenbier kit. Now I had just made a roggenbier and wasn't a huge fan, but I could let all that malt go to waste. So I used the 5# of rye for this Rye IPA and the rest of the malt (mostly Munich) in a stout that is currently conditioning.

So yes I went a little overboard on the rye, but felt it would be a nice experiment. And I can't say I'm disappointed.

Craig

 
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