Rye IPA

Hi everyone, I'd like to share an rye IPA recipe that I have developed and see what you think. I've brewed this several times and all my buddies really like it. I've simplified the hop additions and am using all cascade and centennial except for the 60 minute addition I use Warrior. I am going to brew this revised addition this weekend. Thanks for your feedback! :rockin:

6.5 gallon batch

15.8 lbs 2 row base malt
1.4 lbs Rye malt
1.4 lbs Flaked rye
8 oz Crystal 60
8 oz Crystal 120

1.25 oz Warrior 6o min
.40 oz Cascade 45 min
.30 Centennial 30 min
.60 Cascade 10 min
.60 Centennial 10 min
.60 Cascade Flame out
.60 Centennial Flame out
1.25 oz Cascade Dry hop 7 days
1.25 oz Centennial Dry hop 7 days

2 Whirlfloc tabs 15 min
1 Servomyces 10 min
California 001 Ale starter 2.2 liter

Mash temp: 152 for 60 min
Sparge at 168
OG: 1.067
FG: 1.014
IBU: 70
SRM: 10.5
ABV: 7%

65% efficiency
Primary 21 days
Condition 4-5 weeks
Keg and force carb

Sounds like a great Rye IPA Recipe... Do you get the typical Rye color in your brew? I want to brew up a Rye PA soon when my stand gets finished. Good luck on your next brew.

Flaked rye amount seems a bit high. I would nix the Crystal 120 and the 45 min Cascade addition.

One whirlfloc tablet will be sufficient.

Double your late additions and add 1 oz. to the dryhop.

Why would you condition this for 4-5 weeks?

Definitely get rid of the 120 and I'd increase the rye as well. If you we're looking for more residual sweetness swap the 120 for an equal amount of Carafoam or pils. Otherwise it'll be fine with just the 60 and rye.

Just curious, what's the point of flaked rye and rye malt? I've been working on a Red Rye and the last batch went with 30% rye malt but if there is some benefit to adding flaked rye as well I'd be open to it.

I've brewed this beer a few times and it came out great. I have read from credible sources that flaked rye mashes more efficiently, so I combined rye malt and flaked rye. Since there was more than one mention on this post of rye malt being more flavorful in the wort, I decided to modify the recipe this time, so we'll see. I'll post back in a few weeks to give my feedback.

In addition to other comments I would add a touch of caraffa 3 or midnight wheat to get your color up around 13 SRM.