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Old 08-15-2009, 01:06 PM   #1
Jun 2009
Posts: 218
Liked 5 Times on 4 Posts

Have gotten turned on to some Rye IPAs lately and really like them. So here's a reciple, going for just a PA gravity and alcohol level, with moderately higher hoppage.

From BTP:
Kettle Volume: 6.73 gal (S.G.: 1.047)
Boil Duration: 1 hr
Evaporation: 1.0 gal
Water Volume Added: 0.0 gal
Final Volume: 5.5 gal (S.G.: 1.057)
Efficiency: 75.0%
Attenuation: 70.0%
Evap/Hour: 1 gal

9.5 lb 2-Row Brewers Malt
1.5 lb Rye Ale Malt
1 lb 2-Row Caramel Malt 60L
1.5 tbsp 5.2 pH Stabilizer - added during mash
1 oz Centennial (7.3%) - added first wort, boiled 20 min
.5 oz Nugget (13.0%) - added during boil, boiled 60 min
.5 oz Perle (8.3%) - added during boil, boiled 30 min
.5 oz Centennial (7.3%) - added during boil, boiled 10 min
1 oz Cascade (8.7%) - steeped after boil
.5 tsp Irish Moss - added during boil, boiled 10.0 min

Original Gravity: 1.057
Terminal Gravity: 1.017
Color: 12.44 °SRM
Alcohol: 5.26%
Bitterness: 51.2

I'm a bit paranoid about getting a stuck sparge, hence the relatively low level of rye (12.5%). I don't have any rice hulls available. What about the hops - do the varieties shown represent an inappropriate combination? I have Magnum, Brewers Gold, and Fuggles available as well if they would be better instead, or perhaps in addition at flameout. Thanks,

Reason: formatting

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Old 08-15-2009, 03:38 PM   #2
rico567's Avatar
Apr 2008
Central IL
Posts: 3,018
Liked 87 Times on 81 Posts

I just racked my first batch of BCB Rye IPA to the secondary Wednesday. Differences were that I primaried for 3 weeks (because we were out of town) and then did a secondary, mostly because I wanted to get it off that trub and I've got better things to do than bottle right now. I haven't the facilities to "crash cool," but that shouldn't matter, because the beer is pretty much crystal clear now (I used Whirlfloc), and I bottle.

Otherwise, I followed Ed Wort's recipe religiously.....whether brewing, cooking, or baking, I always follow someone else's recipe to the letter the first time, then I start introducing my own variations.

Let you know in about six weeks how this turned out......Ed Wort's recipe follows:

Bee Cave Brewery Rye IPA

Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: Hydrated Dry
Batch Size (Gallons): 5.5
Original Gravity: 1.064
Final Gravity: 1.010
IBU: 67
Boiling Time (Minutes): 90
Color: SRM 9
Primary Fermentation (# of Days & Temp): 10 days at 62-65 degrees
Additional Fermentation: Crash cool to 39 degrees for 3 days then keg
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Spicy, malty, & very tasty!

This is a tasty, yet big beer at 7.2% abv. The flaked barley gives it incredible head retention and a cascading effect like a nitrogen pour.

10# 2 Row Pils
2# Rye
2# Vienna
12 oz. Crystal 60L
8 oz. Flaked Barley

1 oz. Tettnanger FWH 4.4% (First Wort Hopped)
1 oz. Chinook 60 min 12%
0.5 oz. Chinook 30 min 12%
0.5 oz. Chinook 5 min 12%

Mashed in at 154 degrees for 70 minutes. Ran off 7 gallons and boiled for 90 minutes.
“Malt does more than Milton can / To justify God’s ways to man”

-A. E. Housman (1859–1936). A Shropshire Lad , 1896.

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