NEW Smoked Rye IPA Recipe

[HOPtuary]

Looking for comments on this recipe. Going to brew it next weekend. Open to switching up hops too. Thanks


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smoked Rye IPA
Brewer: 5-Hole Brewing
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 11.92 gal
Post Boil Volume: 10.92 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.065 SG
Estimated Color: 11.3 SRM
Estimated IBU: 117.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
14 lbs 4.8 oz Smoked Malt (9.0 SRM) Grain 1 54.1 %
7 lbs 14.8 oz Rye Malt (4.7 SRM) Grain 2 30.0 %
3 lbs 15.4 oz Mild Malt - Ashburne (Briess) (5.3 SRM) Grain 3 15.0 %
3.6 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4 0.9 %
1.98 oz Simcoe [13.00 %] - Boil 60.0 min Hop 5 43.4 IBUs
1.98 oz Centennial [10.00 %] - Boil 45.0 min Hop 6 30.6 IBUs
0.99 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 12.8 IBUs
0.99 oz Simcoe [13.00 %] - Boil 30.0 min Hop 8 16.7 IBUs
0.99 oz Centennial [10.00 %] - Boil 10.0 min Hop 9 6.0 IBUs
0.99 oz Simcoe [13.00 %] - Boil 10.0 min Hop 10 7.9 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 11 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 26 lbs 6.7 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 37.02 qt of water at 163.0 F 150.0 F 75 min

Sparge: Fly sparge with 6.83 gal water at 168.0 F
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[HOPtuary]

I do have a bunch of amarillo, mosiac and hallertau. Hop change?

 

[HOPtuary]

Decided to change up the hops

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smoked Rye IPA
Brewer: 5-Hole Brewing
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 11.92 gal
Post Boil Volume: 10.92 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.065 SG
Estimated Color: 11.6 SRM
Estimated IBU: 101.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs Mild Malt - Ashburne (Briess) (5.3 SRM) Grain 1 57.7 %
5 lbs Rye Malt (4.7 SRM) Grain 2 19.2 %
5 lbs Smoked Malt (9.0 SRM) Grain 3 19.2 %
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4 3.8 %
2.00 oz Mosaic (HBC 369) [12.25 %] - Boil 60.0 m Hop 5 41.3 IBUs
2.00 oz Hallertauer [7.30 %] - Boil 45.0 min Hop 6 22.6 IBUs
1.00 oz Hallertauer [7.30 %] - Boil 30.0 min Hop 7 9.5 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 30.0 m Hop 8 15.9 IBUs
1.00 oz Hallertauer [7.30 %] - Boil 10.0 min Hop 9 4.5 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop 10 7.5 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 11 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 26 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 36.50 qt of water at 163.0 F 150.0 F 75 min

Sparge: Fly sparge with 6.91 gal water at 168.0 F
Notes:
------

 

[govner1]

Looking for comments on this recipe. Going to brew it next weekend. Open to switching up hops too. Thanks





BeerSmith 2 Recipe Printout - http://www.beersmith.com

Recipe: Smoked Rye IPA

Brewer: 5-Hole Brewing

Asst Brewer:

Style: American IPA

TYPE: All Grain

Taste: (30.0)



Recipe Specifications

--------------------------

Boil Size: 11.92 gal

Post Boil Volume: 10.92 gal

Batch Size (fermenter): 10.00 gal

Bottling Volume: 9.25 gal

Estimated OG: 1.065 SG

Estimated Color: 11.3 SRM

Estimated IBU: 117.4 IBUs

Brewhouse Efficiency: 72.00 %

Est Mash Efficiency: 75.6 %

Boil Time: 60 Minutes



Ingredients:

------------

Amt Name Type # %/IBU

14 lbs 4.8 oz Smoked Malt (9.0 SRM) Grain 1 54.1 %

7 lbs 14.8 oz Rye Malt (4.7 SRM) Grain 2 30.0 %

3 lbs 15.4 oz Mild Malt - Ashburne (Briess) (5.3 SRM) Grain 3 15.0 %

3.6 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4 0.9 %

1.98 oz Simcoe [13.00 %] - Boil 60.0 min Hop 5 43.4 IBUs

1.98 oz Centennial [10.00 %] - Boil 45.0 min Hop 6 30.6 IBUs

0.99 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 12.8 IBUs

0.99 oz Simcoe [13.00 %] - Boil 30.0 min Hop 8 16.7 IBUs

0.99 oz Centennial [10.00 %] - Boil 10.0 min Hop 9 6.0 IBUs

0.99 oz Simcoe [13.00 %] - Boil 10.0 min Hop 10 7.9 IBUs

2.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 11 -





Mash Schedule: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 26 lbs 6.7 oz

----------------------------

Name Description Step Temperature Step Time

Mash In Add 37.02 qt of water at 163.0 F 150.0 F 75 min



Sparge: Fly sparge with 6.83 gal water at 168.0 F

Notes:

------





Created with BeerSmith 2 - http://www.beersmith.com

-------------------------------------------------------------------------------------

Which type of smoked malt are you using? All smoked malt as your base is really going to give you an overpowering smoked beer IMO. I just did a smoked rye IPA (6 gal) and used 1.25 oz of Beechwood Smoked 2 row. I pitched w/ 2 packs of Wyeast Denny's Favorite.
This gave me a nice subtle smokiness.
Just my $.02.

 

[hopjunkie26]

Going to agree with govner here. While I have never used smoked malt, everything that I have read and heard is that it can be extremely overpowering and small amounts are the way to go. I would use it more as a specialty grain as opposed to the base of your entire beer.

 

[HOPtuary]

Sorry for the confusion but BeerSmith changed all the malt percentages when i scaled up the recipe. Here is a refined version that uses Magnum as bittering instead of wasting aroma hops for bittering.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smoked Rye IPA
Brewer: 5-Hole Brewing
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 11.92 gal
Post Boil Volume: 10.92 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.065 SG
Estimated Color: 11.6 SRM
Estimated IBU: 82.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs Mild Malt - Ashburne (Briess) (5.3 SRM) Grain 1 57.7 %
5 lbs Rye Malt (4.7 SRM) Grain 2 19.2 %
5 lbs Smoked Malt (9.0 SRM) Grain 3 19.2 %
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4 3.8 %
1.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 5 30.3 IBUs
1.50 oz Magnum [12.00 %] - Boil 45.0 min Hop 6 27.8 IBUs
1.00 oz Hallertauer [7.30 %] - Boil 10.0 min Hop 7 4.5 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop 8 7.5 IBUs
1.50 oz Hallertauer [4.80 %] - Steep/Whirlpool Hop 9 6.1 IBUs
1.00 oz Hallertauer [7.30 %] - Steep/Whirlpool Hop 10 2.2 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 11 3.7 IBUs
2.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 12 -
1.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 0.0 Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 26 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 36.50 qt of water at 163.0 F 150.0 F 75 min

Sparge: Fly sparge with 6.91 gal water at 168.0 F
Notes:

 

[govner1]

Again, which Smoked Malt?
5lbs still seems high, especially if you are using Cherry smoked or anything stronger than Beechwood.
I'd say 3 lbs tips for your first batch.
You can always brew w/ more if you need to do so but 10+ gals of "over" smoky IPA will be hard to swallow. No pun.

 

[HOPtuary]

I ended up dropping it to 3 lbs. One lb Cherrywood and 2 lbs smoked what. Ask my LHBS had left

 

[govner1]

Let us know how it turns out. I think the 1 lb of Cherry Wood is going to give you plenty of smoked aroma & flavor.

 

[HOPtuary]

You think I should just 2 1# of the cherry and 1# of the smoked wheat?

Let us know how it turns out. I think the 1 lb of Cherry Wood is going to give you plenty of smoked aroma & flavor.

 

[govner1]

That might be a good starting point. The Cherry can be very smoky.
I guess it depends on how much smoke aroma & flavor you're after vs. Hoppiness & the Rye spiciness.
I'd also add some rice hulls (don't remember if you already have) to avoid a stuck sparge. The rye plus wheat can get pretty gelatinous.

 

[HOPtuary]

Already got the rice hulls. I think ill start with 2 and see how it turns out.

That might be a good starting point. The Cherry can be very smoky.
I guess it depends on how much smoke aroma & flavor you're after vs. Hoppiness & the Rye spiciness.
I'd also add some rice hulls (don't remember if you already have) to avoid a stuck sparge. The rye plus wheat can get pretty gelatinous.

 

[govner1]

Again, let us know how it goes.

 

[HOPtuary]

Will do. Going to brew it in a week.

 

[HOPtuary]

So an update on things. Brew day went great for this day. Decided to not use the rice hulls and had zero issues. Nailed gravity. Beer finished fermenting in about 3 days. OG 1.064 FG 1.010 Dry hopped it with 2 oz of Mosiac. Tasted it last night after FG check and it tasted and smelled great. Smoke wasnt overpower and tasted delicious. Im very excited to keg this up and see how come CO2 helps out.

Do you guys think i should add some Hallertau to the dry hop also?

 

[govner1]

I think the Mosaic dry hop will overpower anything the Hallertau might contribute.
Glad it went well.

 

[HOPtuary]

Kegging tomorrow! Will post back

 

[Epimetheus]

I made a smoked porter of 5 gal with 2 lbs cherry wood smoked malt. The smoke was strong, not a killer. My son said it taste like bacon. IMO three to five lbs would be OK for a 10 gallon batch.

 

[HOPtuary]

Tonight will be interesting to see how the dry hop and the smoke mesh together

 

[dennydeaton]

Hi wanger99, just wanted to see how this turned out. I am about to brew a smoked wheat IPA and trying to decide on % of smoked wheat.

 

[HOPtuary]

Beer turned out good. Been so busy at work haven't had much of a chance to sit and drink more than a pint. I think the smoke is good at 3# I think I'm going to up my dry hop next time.