First Rye IPA - help!

[DonRikkles]

I'm about to try my first rye IPA for Thanksgiving. I've never used Rye before and I'm curious to see how it works, but I'm not sure how much to use, or what hops will match its spicy dryness. Any thoughts on my recipe?

5 Gal

8 lbs - American Two Row Pale
3 lbs - Rye
.5 lbs - American Crystal 30L
.5 lbs - American Crystal 60L

60 min boil

1 oz Simcoe @ 60
.5 oz Southern Cross @ 10
.5 oz Northern Brewer @ 10
.5 oz Southern Cross @ 2
.5 oz Northern Brewer @ 2

(I'm mostly unsure about the use of Northern brewer. How will it interact with the other, stronger hops, and the rye?)

Ferment with liquid California Ale yeast.

OG: 1.063
FG: 1.015
IBU: 62
ABV: 6.4

 

[KayaBrew]

I like the looks of your recipe, although I think using Simcoe at 60 min. is a waste. I don't know anything about Southern Cross hops, but I think the NB's will go nicely with the Rye malt. Take a look at my recipe and tell me what you think. The flaked barley is for body and the Carafa I is to give it a little more color. It's too late to do anything about it now, but I feel like it should have a little more crystal malt. I'm about to brew it for the first time tomorrow:

Rye IPA
14-B American IPA
Author: Marc L.
Date: 9/28/12

Size: 5.5 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 223.85 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 14.13 (6.0 - 15.0)
Alcohol: 6.61% (5.5% - 7.5%)
Bitterness: 77.9 (40.0 - 70.0)

Ingredients:
10 lb 2-Row Brewers Malt
3 lb Rye Malt
10 oz Crystal Malt 60°L
8 oz Barley Flaked
2.0 oz Carafa® TYPE I
.5 lb Rice Hulls
1 oz Perle (8.2%) - added during boil, boiled 60 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
2 oz Simcoe (12.2%) - added during boil, boiled 10 min
2 oz Simcoe (12.2%) - added during boil, boiled 5 min
1 ea Fermentis US-05 Safale US-05

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:05:00 mash in - Liquor: 5.43 gal; Strike: 168.55 °F; Target: 152 °F
01:05:00 sacch rest - Rest: 60 min; Final: 150.2 °F
01:05:00 Sparge - first runnings: 0.0 gal sparge @ 168.0 °F, 0.0 min; Sparge #1: 3.82 gal sparge @ 194.0 °F, 0.0 min; Total Runoff: 7.37 gal

Results generated by BeerTools Pro 1.5.3

 

[Herky21]

If you use 3 lbs of Rye you're going to have a bad time. I'd suggest starting with .5 a lb. I'v made recipes with Rye ranging from .25 lbs to 2 lbs. It has such a drying, peppery effect. I've also toasted it in the oven, which I think improved it. 350 degrees for 10 min.

 

[KayaBrew]

If you use 3 lbs of Rye you're going to have a bad time. I'd suggest starting with .5 a lb. I'v made recipes with Rye ranging from .25 lbs to 2 lbs. It has such a drying, peppery effect. I've also toasted it in the oven, which I think improved it. 350 degrees for 10 min.

The reason I use Rye is for that peppery, spicy effect. I make a Honey Rye Summer Ale that uses 2 lbs, and I have no problem with it. That said, Rye malt is not for everyone. Thanks for the insight...

 

[Yooper]

If you use 3 lbs of Rye you're going to have a bad time. I'd suggest starting with .5 a lb. I'v made recipes with Rye ranging from .25 lbs to 2 lbs. It has such a drying, peppery effect. I've also toasted it in the oven, which I think improved it. 350 degrees for 10 min.

I think it depends on your taste. I like 20% rye, give or take, and could even go more. I wouldn't toast it. I like it just like it is.

Some people like rye, some don't. But I wouldn't think 3 pounds in a 5 gallon batch is too much, at least not for me. But if someone is worried about it, sticking with 15-20% would be safe.

 

[DonRikkles]

Kayabrew - I took your advice and upped the pale to 9 lbs and reduced the rye to 2. I've never brewed with it and want to start in the middle of the road before going crazy.

As for the hops - my local HBS is out of simcoe. I'd like to replace it with Nugget and replace southern cross with galena. Better?

 

[KayaBrew]

Kayabrew - I took your advice and upped the pale to 9 lbs and reduced the rye to 2. I've never brewed with it and want to start in the middle of the road before going crazy.

As for the hops - my local HBS is out of simcoe. I'd like to replace it with Nugget and replace southern cross with galena. Better?

Your original hop schedule was fine. I just think you'd be better off using the Simcoe late in the boil, like at the 10 minute mark. I say this because I'm a huge fan of Simcoe hops. They are really "piney". People who don't care for Simcoe say that they smell like cat pee. Good luck with your brew. I'll report back in a couple months when mine is bottle conditioned and ready to drink.

 

[Xpertskir]

Love southern cross. In a ryepa it's good too.

 

[okie123]

i made a rye ipa with 2lbs rye and used chinook and simcoe that turned out great.