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Old 01-19-2012, 07:30 PM   #1
Native302
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Feb 2011
Milton, Delaware
Posts: 643
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Recipe Type: All Grain   
Yeast: WLP090 San Diego Super Yeast   
Yeast Starter: Yes   
Batch Size (Gallons): 6   
Original Gravity: 1.084   
Final Gravity: 1.014   
IBU: 183   
Boiling Time (Minutes): 90   
Color: 10 srm   
Primary Fermentation (# of Days & Temp): 7 @ 65   
Secondary Fermentation (# of Days & Temp): 14 @ 65   
Tasting Notes: This is the best IPA I have ever had. Not too bitter and slap of citrus, piney hops   

12lbs 2-row
2lbs Rye Malt
1lb Cara-pils
12oz Crystal 15
8oz White Wheat
8oz Crystal 60
1lb Turbinado 30 min
3.50oz Columbus 13.9% @ 90min
.75oz Columbus 13.9% @45min
1oz Simcoe 12.3% @ 30min
2.50oz Simcoe 12.3% @ 0min
2oz Centennial 8% @ 0min
3oz Simcoe,Columbus,Centennial Blend (1oz ea) @ dry hop for 14 days
1.5oz Simcoe,Columbus,Centennial Blend (1/2oz ea) @ dry hop for 7 days


Add 21 qt of water at 168F for 152F
Batch Sparge with 5 gallons at 170F


The super yeast brought this down to FG in 4 days. I left it for the extra 3 to clean up after itself before racking to secondary on top of the first dry hop addition. I dry hop in a nylon bag so there is not a lot of sludge in the secondary when I rack.

The bitterness and maltyness go hand in hand, it's not that bitter. The dry hops at a candy, citrusy, piney like aroma as soon as you open the bottle (I bottled this batch). This will become a mainstay at my place.

Cheers, Enjoy!


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Quote:
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 02-15-2012, 02:46 PM   #2
RUNningonbrew
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Dec 2011
Posts: 325
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What is the SRM? I just tried Maumee bay rye level double ipa and it was delicious, had centennial...this recipe looks close



 
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Old 02-15-2012, 02:48 PM   #3
RUNningonbrew
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Dec 2011
Posts: 325
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And ibu?

 
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Old 02-15-2012, 03:07 PM   #4
Native302
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Feb 2011
Milton, Delaware
Posts: 643
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Both are listed in recipe, but here they are again. These are beersmith calculated so by no means approximate.

SRM 10
IBU 183

I never had Maumee Bay Rye IPA, but this was delicious. Next time I brew this I'm going to cut the first Columbus addition to 2 1/2 oz. If you brew this please post back.

Cheers!
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Quote:
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 02-15-2012, 04:33 PM   #5
RUNningonbrew
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Dec 2011
Posts: 325
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Thanks

 
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Old 02-15-2012, 04:37 PM   #6
rhamilton
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Sep 2011
Austin, Texas
Posts: 1,242
Liked 66 Times on 54 Posts


How is the rye flavor?
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On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

 
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Old 02-15-2012, 05:29 PM   #7
Native302
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Feb 2011
Milton, Delaware
Posts: 643
Liked 8 Times on 8 Posts


The rye is definately there and goes well with the bitterness. The rye is not overpowering and if you are a big rye fan I would bump it up to 3-3 1/2lbs of rye.
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Quote:
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 02-15-2012, 05:36 PM   #8
rhamilton
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Sep 2011
Austin, Texas
Posts: 1,242
Liked 66 Times on 54 Posts


Quote:
Originally Posted by Native302 View Post
The rye is definately there and goes well with the bitterness. The rye is not overpowering and if you are a big rye fan I would bump it up to 3-3 1/2lbs of rye.
That's exactly what I was thinking. I'll give this a try in a month or so and report back.

And if you want to try a different hop profile, this is what I use for my non-imperial rye IPA which I thoroughly enjoy, definitely adjust to jack up the IBU's:


boil 90 mins 1.0 Warrior pellet 15.0
boil 10 mins 1.0 Cascade pellet 5.5
boil 10 mins 1.0 Centennial pellet 10.0
boil 1 min 2.0 Cascade pellet 5.5
boil 1 min 2.0 Centennial pellet 10.0
dry hop 7 days 1.0 Amarillo pellet 7.0
dry hop 7 days 1.0 Cascade pellet 5.5
dry hop 7 days 1.0 Centennial pellet 10.0
__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

 
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Old 02-15-2012, 10:40 PM   #9
Native302
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Feb 2011
Milton, Delaware
Posts: 643
Liked 8 Times on 8 Posts


Sounds great. Excited to see what you think


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Quote:
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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