Specialty IPA: Rye IPA Admiral Nelson RIPA - Home Brew Forums
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Old 12-30-2009, 07:09 AM   #1
Germey
 
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Sep 2007
Rancho Bernardo, CA
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Recipe Type: All Grain   
Yeast: Safale S-05   
Yeast Starter: No   
Additional Yeast or Yeast Starter: NA   
Batch Size (Gallons): 10   
Original Gravity: 1.058   
Final Gravity: 1.011   
IBU: 65   
Boiling Time (Minutes): 60   
Color: 12.4   
Primary Fermentation (# of Days & Temp): 21 days, 66 F   
Additional Fermentation: None   
Tasting Notes: Abundant citrus and layered hops, but supported by a rich malt backbone.   

My brewing style is fairly, uh, spur of the moment, and this recipe comes out pretty consistent. Little things like a few oz different malts or the exact timing of the hop additions will not change anything. The only detail to sweat on this recipe may be the Honey Malt. It is not available everywhere, but it is a significant part of the malt profile. Other than that, it is a pretty robust recipe. If the steps below seem anal, it is because I copied and pasted them out of Beer Alchemy, because I am, indeed, lazy.
I love big hop beers, but I like them better when the hop flavor is layered, and there is a rich multi layered malt profile supporting the big hop flavor.
This beer was inspired by Alpine Brewing's Nelson. I love the intense grapefruit aroma that comes off that beer, but find the overall beer to be a bit hop-centric (this will not be an insult to Alpine).
Try it, let me know how it works out. I am a recognized BJCP judge and will happily give you an official competition write-up on any samples you can get to me

Grain Bill: (single infusion - 1 hr @ 154. I batch sparge, but so what)
2 Row - 9.8 lbs
Belgian Vienna Malt - 3 lb
US Rye Malt - 2.5 lb
Belgian Aromatic Malt 2 lb
Gambrinus Canadian Honey Malt - 2 lb
40 L Caramel malt - 2 lb

Hops:
5 oz Nelson Sauvin -.5 oz all of boil
-1 oz ea at 45 and 30 min from the end
- 2 oz 10 min from end
-.5 oz dry hopped

1.5 oz Simcoe -1 oz 5 min from end
-.5 oz dry hopped

1 oz Amarillo -.5 oz at flame out
-.5 oz dry hopped


Targets
Gravity Before Boil: 1.050 SG (12.6 Brix)

Volume Before Boil: 12.00 US gals
Volume Transferred: 10.00 US gals
Volume At Pitching: 10.00 US gals

Total Water Required: 14.50 US gals
Original Gravity: 1.057 SG (14.4 Brix)
Final Gravity: 1.013 to 1.011 SG (8.0 Brix)

Volume After Boil: 10.50 US gals
Water Added To Dilute: 0.00 US gals
Volume Of Finished Beer: 9.50 US gals

If necessary crush the grains.

Set up your stuff for a strike temp of 154 deg F. I usually do 1.5 quarts per pound, but I don't think it is critical.

Mashing
Dough in the following fermentable ingredients.

9lb 8oz of US 2-Row Malt
3lb 0oz of Belgian Vienna Malt
2lb 8oz of US Rye Malt
2lb 0oz of Belgian Aromatic Malt
2lb 0oz of Canadian Honey Malt (Gambrinus)
2lb 0oz of US Caramel 40L Malt
Mash pH should be 5.2.

Allow the temperature to stabilize at 154 degF. Allow to rest at this temperature for 60 minutes.

Sparge the grains and top up if necessary to obtain 12.00 US gals of wort (requires 9.07 US gals).

Add the following hops at the times given.

0.50 oz of NZ Nelson Sauvin (All Of Boil)
1.00 oz of NZ Nelson Sauvin (45 Min From End)
1.00 oz of NZ Nelson Sauvin (30 Min From End)
2.00 oz of NZ Nelson Sauvin (10 Min From End)
1.00 oz of US Simcoe (5 Min From End)
Boil the wort for a total of 60 minutes.

At 'turn off' add 0.50 oz of US Amarillo

Chill the wort to the appropriate pitching temperature and rack the wort to your fermenter(s).

Fermentation
The desired volume at pitching is 10.00 US gals.

Pitch 1 pack(s) of S-05 to each carboy.
Do not rack to secondary. This beer is typically good at 3 to 4 weeks. It does not get "worse" with maturity (within limits) but I personally like the fresh hop character. I keg, so I usually throw it in the keg at 3 to 4 weeks with the dry hops in a hop sack and start carbonating it as as slowly as I can stand. I am usually cheating with 1/2 carbed samplers the whole time. Like I said, I love the fresh hop character. Once it clears i will start sharing with friends and putting some in bottles (usually about a week)




 
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Old 12-30-2009, 04:22 PM   #2
BillyBeer
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May 2009
Vancouver, WA
Posts: 169
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Thanks this is now on my 2010 must brew list

Cheers


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Jubelale Clone, Dirty Dog IIPA

Primary: Empty
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Keg: RedShift IPA, Bootstrap IPA, Dos Equis, Albino Pale Ale, Total Domination Clone, Rye IPA, Grant's Perfect Porter, Cascadian Dark Ale, IIPA

 
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Old 01-04-2010, 05:12 AM   #3
ackgod
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Mar 2009
Posts: 47

Thanks for sharing this... ordering the ingredients tomorrow and will let you know how it turns out!

 
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Old 01-31-2010, 08:00 PM   #4
ackgod
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Mar 2009
Posts: 47

when do you recommend dry hopping if bottling and for how long? So far its looking great!

 
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Old 02-01-2010, 04:52 AM   #5
Germey
 
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Sep 2007
Rancho Bernardo, CA
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If you are a secondary fermentor kind of person, I would but it in there. I personally hardly ever bother. I would definitely dry hop, though. It will just take a bit longer. Dry hop once the visible fermentation has subsided, wait for it all to clear up, then bottle. You do use a hop sack for dry hopping, don't you?

 
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Old 02-01-2010, 02:26 PM   #6
ackgod
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Mar 2009
Posts: 47

I was planing on dry hopping in a spare grain bag that i have in the primary. was gonna let it go 3 weeks in carboy and then dry hop and bottle in the 4th week. I also was planing on using the yeast cake to pitch my recently purchase Pliney clone from AHS unless someone can talk me out of it.

 
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Old 02-03-2010, 05:26 AM   #7
Germey
 
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Sep 2007
Rancho Bernardo, CA
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Quote:
Originally Posted by ackgod View Post
I was planing on dry hopping in a spare grain bag that i have in the primary. was gonna let it go 3 weeks in carboy and then dry hop and bottle in the 4th week. I also was planing on using the yeast cake to pitch my recently purchase Pliney clone from AHS unless someone can talk me out of it.
may not be ideal, but the hop resins in a Pliny clone will cover many off flavors. Pliny is not a big beer, and pitching on a full yeast cake is pretty much guaranteeing a overpitch.

 
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Old 02-03-2010, 02:58 PM   #8
ackgod
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Mar 2009
Posts: 47

ill take the yeast and put it in a sanitized jar, clean the carboy and then repitch onto the Pliny. Would half the yeast cake still be over pitching? I have trouble understanding the pitch rate calculator when using a yeast cake.

PS So far so good, this beer smells GREAT! Still hoping i can get it to dry out enough.

 
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Old 03-30-2010, 01:12 PM   #9
BobG
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Apr 2007
FWA- Fort Wayne, IN
Posts: 135
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Any update?


Cheers,
Bob

 
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Old 01-19-2011, 01:54 AM   #10
kuips
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Jan 2010
Portland, OR
Posts: 92
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curious about this recipe.. I have been diggin' the simcoe and amarillo combo, just had an amazing all Nelson IIPA and really love the character rye adds - I am wondering if anyone has tried this with W1450 yeast? I have been using that a lot and love how it produces a great clean beer that helps the malts stand out with a great silky mouthfeel.



 
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