IPA recipe.

[curtisj]

10 LB of USPale 2 Row
3 lb of Crystal 20
1 lb. Rye Malt

.75 oz Warrior at 60 min
1 oz Cascade at 30
1 oz Golding at 15
Dry hop with 1 oz of Cascade for 7 days.

Using Wyeast London ale


Hows this sound? Curious of what I could do to make this better

 

[Yooper]

10 LB of USPale 2 Row
3 lb of Crystal 20
1 lb. Rye Malt

.75 oz Warrior at 60 min
1 oz Cascade at 30
1 oz Golding at 15
Dry hop with 1 oz of Cascade for 7 days.

Using Wyeast London ale


Hows this sound? Curious of what I could do to make this better

WAY too much crystal!!!!! Go with no more than 1 pound, and even that is a bit much for my taste.

For the hopping, take the 30 minute cascade and move them to 5 minutes, and the hopping will be better.

I'd probably use a clean well attenuating American ale yeast with cascade hops, but the London ale yeast will work just fine if you keep it at 68 or under, but it might be a bit "minerally" for my taste in an IPA.

 

[curtisj]

Alright, I made some changes.
I am aiming for a spicy bitter IPA.

2 lbs of rye.
8 ozs of crystal

upped the warrior to 1 full oz
hallertau 1 oz at 20 mins
1 oz of cascade at 5

the rest of the recipe remains the same

 

[Yooper]

Alright, I made some changes.
I am aiming for a spicy bitter IPA.

2 lbs of rye.
8 ozs of crystal

upped the warrior to 1 full oz
hallertau 1 oz at 20 mins
1 oz of cascade at 5

the rest of the recipe remains the same

I'm curious- why the hallertauer? It'll get totally lost as a flavor hop under the warrior bittering and the cascade, and it's not typically used for IPAs. If you love the flavor, that's great. But it's very odd in an IPA, particularly a rye IPA.

 

[curtisj]

mainly because I don't know any better

 

[Tim_Kreitz]

But it's very odd in an IPA, particularly a rye IPA.

Agreed. You'd end up with a hop profile inconsistent with style guidelines. You might do a little more thinking before you brew.

Here's a good example of a rye IPA recipe:


12.00 lb Pale Malt (2 Row)
1.50 lb Rye Malt
1.25 lb Caramel/Crystal Malt - 60L
0.50 lb Cara-Pils
2.00 oz Columbus (60 min)
1.00 oz Mt. Hood (60 min)
1.00 oz Mt. Hood (30 min)
1 Whirlfloc Tablet (15 min)
2.00 oz Mt. Hood (1 min)

Wyeast 1056 starter

1.00 oz Columbus (Dry Hop 5 days in secondary)

 

[daveooph131]

I would recommend keeping the crystal at no more than 8% your total grain bill. 3 pounds was def. too much I like how you changed it to 1/2 a pound that is usually how much I use in my IPA's.

 

[kyleobie]

FWIW I just used Wyeast 1272 in a rye pale ale and it really brought out the rye flavor beautifully. While generally clean it added a very light fruitiness that would go well with citrus/grapefruit hops like Cascade.

If you're looking for spicy hops, I suggest Chinook. Used it in the same recipe to great effect.

I did an APA not an IPA with rye but I've got the recipe up here. Will have tasting notes soon.

 

[Yooper]

mainly because I don't know any better

You made me laugh- thanks for that. I love honesty!

IPAs are usually over-the-top hoppy, with American hops for American IPAs and of course English hops for English IPAs (which tend to be a little less hoppy).

An American IPA is filled with hops that can be resiny, citrusy, floral, or earthy, but not usually with German noble hops. Denny's Rye IPA posted above is an exception- the Mt. Hood works great in there! But the hallertauer addition at 20 minutes won't do a thing for your beer- it's too mild and will not bring anything to a rye IPA that you'd like.

I'd suggest choosing hops like columbus, chinook, cascade, amarillo, citra, simcoe, or centennial, like this:

warrior 60 minutes (I like .75 ounce or so, to get you to 45-50 IBUs)

1 oz centennial 15 minutes
1 ounce cascade 5 minutes
1 ounce centennial 0

dryhop with both (or sub your favorite American hop variety)

For an IPA, you need more hops, late in the boil, and usually more assertive hops than hallertauer or at least one with a good flavor that will stand up to the bitterness you want. Rye is spicy, and great, but you want hop flavor and aroma also.

 

[beergolf]

I like Yooper's hop schedule.

I do 60, 15, 5, 0, dry hop schedule a lot and like the results.

 

[Tim_Kreitz]

Denny's Rye IPA posted above is an exception - the Mt. Hood works great in there!

Good eye for recipes. That's actually a slightly modified version of Denny's I made once and really enjoyed.

Curtis, I currently have an American IPA of my own design in my fermentation chamber. It utilizes Chinook in the manner mentioned. Feel free to brew it sometime and send me a report:

Tim Kreitz Ales - Navigator IPA

12.00 lb. American 2-Row
0.5 lb. Crystal Malt - 60L
0.5 lb. Crystal Malt - 10L
1 Tbs. Buffer (pH 5.2)

Mash @ 150º for one hour (no mash-out)

[Note: I mash this recipe at 1.5 qt./lb. with a single batch sparge to reach just under 6 gallons of beginning boil volume. I then boil steadily but tamely.]

1.00 oz. Amarillo [pellet] (60 min)
1.00 oz. Chinook [pellet] (60 min)
2.00 oz. Cascade [pellet] (30 min)
1 tab. Whirlfloc (15 min)
1.00 oz. Amarillo [pellet] (3 min)

Starter: Nottingham (in ELDME starter-wort for 24 hours)

SG: 1.060-ish (fly-sparge slowly if higher SG is desired)

Primary Fermentation Temperature: 63º to 66º (for 9 to 14 days)

0.5 oz. Citra [leaf] (dry-hop for 10 to 12 days)

Clarifying/Dry-hopping Temperature: 68º to 71º

Keg @ 12psi for 2 to 3 weeks

Here it sits in the fermentation chamber as you read this post:

And just for further reference and fun, here is the Brewers Association 2011 guidelines for American IPA:

American-Style India Pale Ale

American-style India pale ales are perceived to have medium-high to intense hop bitterness, flavor and aroma with medium-high alcohol content. The style is further characterized by fruity, floral and citrus-like American-variety hop character. Note that fruity, floral and citrus-like American-variety hop character is the perceived end, but may be a result of the skillful use of hops of other national origins. The use of water with high mineral content results in a crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the perception of hop bitterness). India pale ales possess medium maltiness which contributes to a medium body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Chill and/or hop haze is allowable at cold temperatures.

Best wishes for great brewing. :rockin: