- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- N/A
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.064
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 65
- IBU
- 65
- Color
- 11
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- N/A
- Tasting Notes
- A solid rye IPA with a great malty backbone
Grain Bill:
54% US 2-Row - 7lb
38% Rye Malt - 5lb
8% Caramunich - 1lb
Mash Schedule:
Step 1: Betal Glucan Rest, 20min @ 105F
Step 2: Saccharification Rest, 60min @ 152F
Hop Schedule:
60min: 1oz CTZ
20min: 1oz Willamette
10min: 1oz Willamette
Flameout: 1oz Willamette
Fermentation:
1 packet of US-05
2 week primary, 2 week secondary, temperature in the mid 60s (F)
Result & Notes:
This recipe was inspired by one of my favorite and most local commercial breweries (Shmaltz) who produce a killer rye IIPA. My goal was not to clone it, but instead to capture its essence while backing off a bit on the gravity. I'm really happy with the result. The big rye addition comes through as you would expect. However it's the caramunich that makes the brew, providing plenty of malt presence to balance out the hop bitterness. The rye also gives this thing a huge amount of body.
54% US 2-Row - 7lb
38% Rye Malt - 5lb
8% Caramunich - 1lb
Mash Schedule:
Step 1: Betal Glucan Rest, 20min @ 105F
Step 2: Saccharification Rest, 60min @ 152F
Hop Schedule:
60min: 1oz CTZ
20min: 1oz Willamette
10min: 1oz Willamette
Flameout: 1oz Willamette
Fermentation:
1 packet of US-05
2 week primary, 2 week secondary, temperature in the mid 60s (F)
Result & Notes:
This recipe was inspired by one of my favorite and most local commercial breweries (Shmaltz) who produce a killer rye IIPA. My goal was not to clone it, but instead to capture its essence while backing off a bit on the gravity. I'm really happy with the result. The big rye addition comes through as you would expect. However it's the caramunich that makes the brew, providing plenty of malt presence to balance out the hop bitterness. The rye also gives this thing a huge amount of body.
