IPA recipe help

[Righlander]

so i want to make an IPA and i came up with this recipe with beersmith. so i just want some opinions on the recipe.

Type: Extract
Date: 9/26/2010
Batch Size: 5.00 gal
Brewer: righlander
Boil Size: 3.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (4 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 lb Light Dry Extract (8.0 SRM) Dry Extract 80.00 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 % steeping grain
1.00 lb Rye Malt (4.7 SRM) Grain 10.00 % steeping grain
2.50 oz Nugget [13.00 %] (60 min) Hops 65.0 IBU
2.00 oz Williamette [5.50 %] (5 min) Hops 4.4 IBU
2.00 oz Cascade [5.50 %] (dry hop)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.072 SG
Measured Original Gravity:
Est Final Gravity: 1.016 SG Measured Final Gravity:
Estimated Alcohol by Vol: 7.30 % Actual Alcohol by Vol: 6.92 %
Bitterness: 69.4 IBU

 

[thataintchicken]

looks good.
Nugget at 60 is not a bad choice, I'd have gone Warrior or Magnum.
I'd combine the Willamette and the Cascade for both the aroma and dry hop additions.

But I am a hop blending fiend. Your results may vary.


patty net weight before cooking.

 

[ILuvIPA]

I'm real curious about rye (never used it) and have been watching this thread hoping more people would weigh in. Anyone know of a commercial IPA that uses rye?

Righlander, I may have to make a trip to Fla in 6 weeks to sample this one with you! (Don't worry, you're beer is safe. . .I'm 1000 miles away!)

 

[HoppingRazor]

Same here, I havent heard of using RYE but then again Im a noob, so Im interested on how it turns out for you. And so far as for a typical IPA ingrediant, Ive usually see between 8lbs-9.5lbs total of fermentables (usually having a 5.5%-7% ABV) and around
6oz - infinity for hops depending on how bitter and aromatic you want your beer. So it looks like you have a decent recipe. Keep us posted on how the rye blends with you IPA

 

[Righlander]

ok here's the reason. i had an IPA with rye not too long ago and it was amazing. so that's why i went with some rye.

 

[BierMuncher]

I'm real curious about rye (never used it) and have been watching this thread hoping more people would weigh in. Anyone know of a commercial IPA that uses rye?

Righlander, I may have to make a trip to Fla in 6 weeks to sample this one with you! (Don't worry, you're beer is safe. . .I'm 1000 miles away!)

Rye adds a unique...almost spice...flavor and aroma. Suits an IPA very nicely.

Shmaltz Brewing (Hebrew Brewing) company makes an incredible Rye IPA.

 

[ThickHead]

I like the looks of this IPA recipe. The caramel crystal is a good choice. I typically used some carapils for body and head retention in my extract IPAs but the caramel crystal should do the trick as well. I am also of the same mind as thataintchicken when it comes to hopping my IPAs though. I like to use a combination of around 4-5 separate varieties to get some hop complexity, particularly in the aroma. I always used the California ale yeast from White labs as well. I recommend making a good starter and paying close attention to fermenting within the recommended temp range.

Looks good....here's to a successful brew

 

[Ouroboros]

I'm real curious about rye (never used it) and have been watching this thread hoping more people would weigh in. Anyone know of a commercial IPA that uses rye?

I don't think you can use it as a steeping grain, but I'm not sure. I think it would be like steeping a base malt where it would give your beer starch haze without add any flavor or fermentables. If all-grain is not an option for you and the rye needs to be mashed, maybe you could try to mini-mash it in a grain bag?

And I would also blend the cascade and willamette hops so you add an ounce of each @ 5 min and an ounce of each dry. But that's more a matter of personal preference.

 

[dcp27]

I don't think you can use it as a steeping grain, but I'm not sure. I think it would be like steeping a base malt where it would give your beer starch haze without add any flavor or fermentables. If all-grain is not an option for you and the rye needs to be mashed, maybe you could try to mini-mash it in a grain bag?.

+1, im pretty sure it needs to be mashed. If you can fit it, just add 1.5-2lbs of base malt (you can take out 1lb of DME to compensate), steep in the 150s and call it a partial mash. I love rye in my IPAs

 

[Righlander]

looks good.
Nugget at 60 is not a bad choice, I'd have gone Warrior or Magnum.
I'd combine the Willamette and the Cascade for both the aroma and dry hop additions.

But I am a hop blending fiend. Your results may vary.


patty net weight before cooking.

that sounds like a good idea. i think i will switch up the hops like that

 

[Righlander]

ok here's the issue that just came up. the LHBS is OUT of rye malt. i want to brew this beer tomorrow and they're going to be out for another week. sooo no rye this time BUT what do you think about marris otter instead? and also i didnt know you shouldnt use rye as a steeping grain. im glad i put this recipe up. now i know. but i can do partial mash so i will do it with the rye next time

 

[Gropo]

Aren't the Willamette's more of a malty English ale style hop? Being from the PNW, where IPA's are super-hopped, I would substitute Simcoe or Centenial in place of Willamette for a true American style IPA.

 

[SamuraiSquirrel]

I'd reduce the amount of nugget at 60 and shift some more of your IBU's to twenty minutes or later.

But I am a late addition kind of guy when it comes to IPA's ..............

 

[Ouroboros]

ok here's the issue that just came up. the LHBS is OUT of rye malt. i want to brew this beer tomorrow and they're going to be out for another week. sooo no rye this time BUT what do you think about marris otter instead? and also i didnt know you shouldnt use rye as a steeping grain. im glad i put this recipe up. now i know. but i can do partial mash so i will do it with the rye next time

Maris Otter is a base malt... a great base malt... but it wouldn't be a good option for a steeping grain. Check out the malt chart on the HBT wiki. It will give you an idea for what grains require mashing or can be steeped.

I'd reduce the amount of nugget at 60 and shift some more of your IBU's to twenty minutes or later.

But I am a late addition kind of guy when it comes to IPA's ..............

Late additions are great for an IPA. Especially with something like nugget. 2 oz at 60 mins is going to be extremely bitter. IMO the 60 IBU's you get from boiling Nugget for 60 minutes seems more intense than the same amount of IBU's coming from a hop like magnum. As a late addition, though, I love it. Very underrated as a aroma and flavor hop.

 

[cjever19]

I'm real curious about rye (never used it) and have been watching this thread hoping more people would weigh in. Anyone know of a commercial IPA that uses rye?

Righlander, I may have to make a trip to Fla in 6 weeks to sample this one with you! (Don't worry, you're beer is safe. . .I'm 1000 miles away!)

Alpine Beer Co. Nelson. Fantastic IPA!

 

[HenryHill]

Mashing 10% rye is a mistake that you won't make again.

5% is PLENTY.

 

[Ouroboros]

Mashing 10% rye is a mistake that you won't make again.

5% is PLENTY.

Too much of a pain to lauter, or you don't like the taste?