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Old 01-24-2011, 04:09 PM   #1
peecan52
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Jan 2011
Indianapolis, IN
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I am looking at making a Black Rye IPA or Rye Cascadian Dark Ale depending on what you want to call it. I found a recipe I like for the Black IPA part of it. My question is, how much Rye should I add? Here is the recipe for the Black IPA:
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11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 82.21 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.47 %
12.0 oz Carafa II (412.0 SRM) Grain 5.61 %
10.1 oz Special Roast (50.0 SRM) Grain 4.71 %

Batch Sparge, Single Infusion, Medium Body, No Mash Out 154.0 F

60 min 1.00 oz Warrior [17.20 %] (60 min) Hops
30 min 1.50 oz Cascade [5.90 %] (30 min) Hops
15 min 0.50 tsp Irish Moss (Boil 15.0 min) Misc
15 min 0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
5 min 1.0 oz Summit [18.50 %] (5 min) Hops
2 min 0.75 oz Warrior [17.20 %] (2 min) Hops

final volume of 5.50 gal

American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale

0.25 oz Warrior [17.20 %] (Dry Hop 7 days) Hops -
0.50 oz Cascade [5.90 %] (Dry Hop 7 days) Hops -

OG Target: 1.057 SG

FG Estimate: 1.014 SG
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Thanks in advance.



 
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Old 01-24-2011, 04:23 PM   #2
shamrockdoc
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Oct 2009
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3.5 to 4 lbs. My opinion could be wrong.


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Old 01-24-2011, 05:53 PM   #3
ReverseMonk
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Mar 2010
Winston-Salem, NC
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Just replace about 1/4 to 1/3 of your base malt with rye malt and you'll be good to go. Rye will make the mash a little thicker than you may be use to. I usually mash out to make the mash a little thinner and hotter to avoid a stuck mash.

 
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Old 01-24-2011, 05:55 PM   #4
steinsato
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You don't want to go over 20% rye in your grist. 15% to 20% is what I would shoot for.
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Old 01-24-2011, 05:57 PM   #5
boostsr20
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Feb 2010
Michigan
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I used 2 lbs in a 10 gallon recipe. If you use too much it can get a sharp flavor. I wouldn't do more than 3 lbs in a 5 gallon batch.

 
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Old 01-24-2011, 05:58 PM   #6
mkling
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Nov 2008
Chapel Hill, North Carolina
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Quote:
Originally Posted by steinsato View Post
You don't want to go over 20% rye in your grist. 15% to 20% is what I would shoot for.
Yep, a couple pounds should do you. Most reliable recipes I've seen for Rye IPAs (e.g., Denny's Rye IPA, Bear Republic's Hot Rod Rye, Founder's Red Rye PA) use 1.5-2.5 lb of malted rye.
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Old 05-03-2011, 12:16 PM   #7
peecan52
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Jan 2011
Indianapolis, IN
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I just wanted to update this in case anyone was curious.

10 lbs Pale Malt (2 Row) US Grain 70 %
2 lbs Rye Malt Grain 14 %
1 lbs Caramel/Crystal Malt - 10L Grain 7 %
12.0 oz Carafa III Grain 5 %
10 oz Special Roast Grain 4 %

Batch Sparge, Single Infusion, Medium Body, No Mash Out 154.0 F

60 min .75 oz Warrior [17.20 %] (60 min) Hops 41.7 IBU
45 min .25 oz Warrior [17.20 %] (45 min) Hops 12.8 IBU
10 min 1.0 oz Cascade [5.90 %] (10 min) Hops 6.9 IBU
15 min Whirlfloc Tab (Boil 15.0 min) Misc
5 min 1.0 oz Citra [12.40%] (Boil 5 min0 Hops 8 IBU

final volume of 5.50 gal

Safale US-05 Yeast-Ale- Saved from last batch

1.0 oz Citra [12.40 %] (Dry Hop 10 days) Hops -
1.0 oz Cascade [5.90 %] (Dry Hop 10 days) Hops -

OG Target: 1.068 SG
OG Actual: 1.062 SG

FG Estimate: 1.018 FG
FG Actual: 1.016 FG

6.1% ABV
31 SRM
69.4 IBU

This should be carbed and ready to drink Saturday. The sample while bottling tasted pretty good. The rye was there but not overpowering. I will report back after I have had a carbed up sample.

I would be interested if someone else made this to see what they think.

 
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Old 05-03-2011, 08:11 PM   #8
firebird400
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Apr 2011
, Iceland
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I just did an IPA with Rye using only 4.5% Rye, still I can taste it clearly without it being strong or overly spice.

I will bottle and keg it next weekend

 
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Old 05-07-2011, 02:23 PM   #9
peecan52
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Jan 2011
Indianapolis, IN
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I had a bottle last night and I must say this is my best beer to date. The dark malts and the rye mix nicely with the citrusy hops. I was worried that it might have too much rye or too much hops, but neither ended up happening. The rye sits nicely at the back of everything and the hops are just right for my tastes. I am very pleased with the results and would definitely make this again.

 
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Old 02-22-2012, 04:12 PM   #10
lewybrewing
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Dec 2010
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I used your recipe above and my Red Rye IPA recipe for inspiration. I did steep the dark grains to keep as much Roasted flavor out of the beer.


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