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Old 03-28-2013, 12:42 PM   #1
Malric
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Mar 2009
, Chicago, IL
Posts: 514
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I'm working on a new rye ipa recipe. Any thoughts?

5 gallons
8lb 2row
1lb rye
1lb white wheat
1lb crystal 60

60 min - .5oz Columbus
20 min - .5oz legacy
0 min - .5oz legacy

Dry hop 10 days
1oz Amarillo
1oz Legacy

Wyeast 1056

 
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Old 03-28-2013, 01:17 PM   #2
librewer
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Jul 2011
Selden, NY
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More rye!

 
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Old 03-28-2013, 01:21 PM   #3
ColoHox
Compulsive Hand Washer
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Oct 2011
Fort Collins, CO
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I would take the wheat out and make it 2lbs rye.
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Old 03-28-2013, 01:24 PM   #4
bierandbikes
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Dec 2011
Stewart's Run Farm, near Fredericksburg, VA
Posts: 195
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Agree. I usually put about 11-12% rye in my rye IPA, although I think I may bump that up a bit next time to coax some more of the rye flavor into the final beer. I am a big fan of the rye IPA.
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Old 03-28-2013, 01:50 PM   #5
Malric
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Mar 2009
, Chicago, IL
Posts: 514
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Unfortunately, my lhbs only had a pound, so I had to go with a wheat/rye. Any Thoughts on the crystal?

 
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Old 03-28-2013, 05:21 PM   #6
bierandbikes
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Dec 2011
Stewart's Run Farm, near Fredericksburg, VA
Posts: 195
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Crystal is good as far as quantity. I usually go with 10L but only to keep it a bit lighter color. I add a little carapils as well but I don't think it is necessary and will probably leave it out next time.

The key to this is the dry hopping...and time. Let it sit in the primary for at least 3 weeks and then dry hop in the secondary. You may have to wait 3 weeks in the bottle for proper carb and melding of flavors but it will be good. This is now one of my standards that I try to keep in regular rotation. I think the rye is the key.
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Old 03-28-2013, 05:32 PM   #7
T-Dan
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Feb 2012
Deltona, Florida
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i agree with moer rye. i made a couple Rye IPAs and should have had more than a pound of rye in each.

 
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Old 03-28-2013, 05:37 PM   #8
Malric
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Mar 2009
, Chicago, IL
Posts: 514
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I am planning on 3 weeks in the fermentor, dry hopping when I'm a few points from expected FG, then keg.

 
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