Can Someone Look over my Rye IPA recipe?

[reverendnathan]

First time really doing so solo and on a whim with a recipe design, I wanted to do something similar to Denny's Wry Smile IPA, but cheaper, and using the yeast I have (US05). Too much crystal, will the rye it out enough?

Recipe: Rye WIP	TYPE: All Grain
Style: American IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 11.6 SRM		SRM RANGE: 6.0-15.0 SRM
IBU: 45.4 IBUs Tinseth	IBU RANGE: 40.0-70.0 IBUs
OG: 1.060 SG		OG RANGE: 1.056-1.075 SG
FG: 1.012 SG		FG RANGE: 1.010-1.018 SG
BU:GU: 0.752		Calories: 151.6 kcal/12oz	Est ABV: 6.3 %		
EE%: 72.00 %	Batch: 5.00 gal      Boil: 7.37 gal	BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Amt                   Name                                     Type          #        %/IBU         
8 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        66.7 %        
2 lbs                 Rye Malt (4.7 SRM)                       Grain         2        16.7 %        
1 lbs 4.0 oz          Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         3        10.4 %        
12.0 oz               Honey Malt (25.0 SRM)                    Grain         4        6.3 %         

Total Grain Weight: 12 lbs	Total Hops: 2.00 oz oz.
---MASH PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name              Description                             Step Temperat Step Time     
Mash In           Add 18.20 qt of water at 161.6 F        152.0 F       60 min        

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (0.98gal, 4.09gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.049 SG	Est OG: 1.060 SG
Amt                   Name                                     Type          #        %/IBU         
0.33 oz               Columbus (Tomahawk) [13.00 %] - Boil 60. Hop           6        13.6 IBUs     
0.33 oz               Mt. Hood [6.00 %] - Boil 30.0 min        Hop           7        4.8 IBUs      
0.33 oz               Columbus (Tomahawk) [13.00 %] - Boil 15. Hop           8        6.8 IBUs      
0.67 oz               Mt. Hood [6.00 %] - Boil 10.0 min        Hop           9        4.6 IBUs      

---FERM PROCESS-----------------------------
Primary Start: 12/06/05 - 4.00 Days at 67.0 F
Secondary Start: 12/06/09 - 10.00 Days at 67.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 12/06/19 with 2.3 Volumes CO2: 
---NOTES------------------------------------


Note some things are off, like water amount, fermentation schedule, etc, just purely talking recipe design, here.

I think I kind of want the IBUs around 45-55, since this is less ABV. Also there's a 1/3oz FWH of Tomahawk, just trying it out. Haven't figured out the last few minutes of hops in the boil, but enough to push the IBUs 3-5 points. Also 1.2oz dry hop.

I guess mostly concerning the grain bill, should there be any considerations of how it looks as it stands?

 

[Brulosopher]

That's quite a buy of honey malt. If knock it down to 4 oz.

 

[reverendnathan]

That's quite a buy of honey malt. If knock it down to 4 oz.

Oh yeah? I was curious to see how much as 6% would contribute to flavor... you think that's too much for a 12lb grain bill?

 

[scottland]

Way less honey, that stuff is potent. Try 4oz and see how you like it. Also, more hops. You've got a pale ale on your hands. If you want an IPA, double your 15min addition, and add 1oz or more at flameout. Also consider dry hopping

 

[reverendnathan]

Way less honey, that stuff is potent. Try 4oz and see how you like it. Also, more hops. You've got a pale ale on your hands. If you want an IPA, double your 15min addition, and add 1oz or more at flameout. Also consider dry hopping

Yeah, I'm working on the 10-0m additions, plus 1-2oz of dry hops. Going to double the load there. I like my IPAs under 60 IBUs, so it won't be so bitter.

 

[Poobah58]

Honey malt is not a potent as some people suggest but I would cut it to 1/2# when using all that crystal. We had a guy in our brew club that used 1# in a Pale Ale and it was not too overpowering. I would also cut the crystal to 1#. Even that my be to high but YMMV. Bump up the Pale another 3/4#. Bitter at 60 min, flavor at 15 min, aroma at 5 min and dry hop...

 

[reverendnathan]

Honey malt is not a potent as some people suggest but I would cut it to 1/2# when using all that crystal. We had a guy in our brew club that used 1# in a Pale Ale and it was not too overpowering. I would also cut the crystal to 1#. Even that my be to high but YMMV. Bump up the Pale another 3/4#. Bitter at 60 min, flavor at 15 min, aroma at 5 min and dry hop...

I was just about to post in this thread, I do want some honey in there to get a real sense of the malt, I chose .5#. Here's what I have now:

Recipe: Rye WIP	TYPE: All Grain
Style: American IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 10.2 SRM		SRM RANGE: 6.0-15.0 SRM
IBU: 57.5 IBUs Tinseth	IBU RANGE: 40.0-70.0 IBUs
OG: 1.063 SG		OG RANGE: 1.056-1.075 SG
FG: 1.012 SG		FG RANGE: 1.010-1.018 SG
BU:GU: 0.915		Calories: 151.6 kcal/12oz	Est ABV: 6.7 %		
EE%: 72.00 %	Batch: 5.00 gal      Boil: 6.52 gal	BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Amt                   Name                                     Type          #        %/IBU         
8 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        65.3 %        
2 lbs                 Rye Malt (4.7 SRM)                       Grain         2        16.3 %        
1 lbs                 Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         3        8.2 %         
8.0 oz                Wheat Malt, Ger (2.0 SRM)                Grain         5        4.1 %         
8.0 oz                Honey Malt (25.0 SRM)                    Grain         4        4.1 %         

Total Grain Weight: 12 lbs 4.0 oz	Total Hops: 5.00 oz oz.
---MASH PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name              Description                             Step Temperat Step Time     
Mash In           Add 18.20 qt of water at 161.6 F        152.0 F       60 min        

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (0.55gal, 3.66gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.058 SG	Est OG: 1.063 SG
Amt                   Name                                     Type          #        %/IBU         
4.0 oz                Sugar, Table (Sucrose) (1.0 SRM)         Sugar         7        2.0 %         
0.50 oz               Columbus (Tomahawk) [13.00 %] - Boil 60. Hop           8        19.1 IBUs     
0.50 oz               Mt. Hood [6.00 %] - Boil 30.0 min        Hop           9        6.8 IBUs      
0.33 oz               Columbus (Tomahawk) [13.00 %] - Boil 15. Hop           10       6.3 IBUs      
0.67 oz               Mt. Hood [6.00 %] - Boil 10.0 min        Hop           11       4.3 IBUs      
1.00 oz               Mt. Hood [6.00 %] - Boil 0.0 min         Hop           12       0.0 IBUs      

---FERM PROCESS-----------------------------
Primary Start: 12/06/05 - 4.00 Days at 67.0 F
Secondary Start: 12/06/09 - 10.00 Days at 67.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 12/06/19 with 2.3 Volumes CO2: 
---NOTES------------------------------------


Good? Any last tweaks? I can't find where it says it in this brewsheet, but there's a .5oz FWH of Columbus.

 

[Piratwolf]

I usually find anything over 5% crystal to be too much, but with that much rye you may be fine.

 

[scottland]

Lots of crystal isn't as bad with a heavy does of rye, but lots of crystal and lots of honey will be too cloying. I intially said to knock the honey down to like 4oz, but I should have said: Reduce the total Crystal/Honey malt to under 10% of the grain bill. (currently 16%)

 

[reverendnathan]

Bleh, too late, already mashed in. I'll take intense notes and see how it goes. This is the first time I've ever "opened up a notepad and made a unique recipe from scratch", I tuned it into BeerSmith and the numbers lined up. We will see what the verdict is in about three weeks.

 

[Poobah58]

You should have a good beer there. If you were up in the 1.075 range or so I would agree with Scottland about the cloying part but at 1.063 I think you'll be OK. It's more like a Pale Ale than an IPA and a little bit of body at the lower gravities can be a good thing IMO...

 

[reverendnathan]

You should have a good beer there. If you were up in the 1.075 range or so I would agree with Scottland about the cloying part but at 1.063 I think you'll be OK. It's more like a Pale Ale than an IPA and a little bit of body at the lower gravities can be a good thing IMO...

Honestly it did have a overly sweet scent during the first runnings, before the aroma of the first wort hop took over. Just hoping for the best. I've made an overly sweet beer before, I will know right away if I blew it or not. I agree -- the recipe started as a pale, just started messing the proportions and IBUs and found it better suited in the IPA category -- but yes, the intention is a rye pale, loosely following guidelines, as many of us do.

Again, I'll report back when I serve this. Rye recipes aren't too abundant; I'd like to at the end of this Summer as solid rye "pale" to share with everyone that's very agreeable. Although Denny's work on Rye Smile is always whispering at me to brew that again. A lot.

 

[themalman]

With over 10% rye I think that honey malt is ok.
The rye start drying the beer out.

I just did a Red Rye P.A and put a full lb of Honey Malt (6.78%),Rye(20%), crystal Rye(5%). It was not over powering at all. It was the balance I was looking for.

 

[Denny]

Uh, that looks like MY recipe with honey malt added. Why screw up perfection?