IPA w/ a bit o rye....how does this look?

[bctdi]

This will be my 3rd ag brew and my 1st made up / non clone recipe.I wanted to have a west coast style ipa with a little rye to give it a little twist.I didn't want a complete hop bomb...just enough to slap you in the back of the head a little and be intBrew Type: All Grain Date: 5/9/2009
Style: American IPA Brewer: BC
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 7.62 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %

Brewing Steps Check Time Step
1-2 Days Before Brewing Prepare Yeast Starter
Amount Item Type
1 Pkgs California Ale (White Labs #WLP001) [Starter 946 ml] Yeast-Ale

5/9/2009 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 9.92 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
1.00 lb Rye Malt (4.7 SRM) Grain

2 min Mash Ingredients
Mash In: Add 18.75 qt of water at 168.7 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 2.62 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 2.62 gal of 168.0 F water.
-- Add water to achieve boil volume of 7.62 gal
-- Estimated Pre-boil Gravity is: 1.060 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 1.00 oz bravo [15.00 %] (60 min) Hops
15 min 0.50 oz Simcoe [13.00 %] (15 min) Hops
10 min 0.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops
5 min 1.00 oz Amarillo Gold [8.50 %] (5 min) Hops

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.50 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs California Ale (White Labs #WLP001) [Starter 946 ml] Yeast-Ale

5/9/2009 Measure Original Gravity: ________ (Estimate: 1.073 SG)
5/9/2009 Measure Batch Volume: ________ (Estimate: 5.50 gal)
21 days Ferment in primary for 21 days at 68.0 F
-- Add Ingredients to Fermenter
Amount Item Type
2.00 oz Cascade [5.50 %] (Dry Hop 3 days) Hops

5/30/2009 Measure Final Gravity: ________ (Estimate: 1.016 SG)
eresting.What do you think?

 

[SnickASaurusRex]

That looks good.

The Simcoe @ 15 should be a real compliment to the rye in this beer.

I did an IPA with some rye in it a while ago. The malted rye has a milder flavor than the flaked rye, so you might want to bump that up to 2# and drop a pound of pale.

I mashed @ 154F also. I used 1# 40L, 60L would be just as good. I was going to add some dextrine, but I forgot it while I was milling, And mine turned out brilliant without it. If you are adding it for foam the rye dose a great job at making foam. But if you want the body then keep it there.

 

[user 22118]

+1 to the addition of more rye. It is a lovely mild and malty flavor that really goes well in beer. Go to about 15-20% for a lovely flavor and it keeps the color lighter too.

 

[bctdi]

ok so maybe I'll stick with the hop schedule and bump up the rye a little.I would like the rye to be more in the background as a compliment to the rest of the malt.Do you think adding an extra pound of rye would overpower the other stuff?I do love a good ryepa every now and then like terrapin makes, but I don't want a rye pa in this beer......at the same time though I don't want the rye to completely disappear.

 

[SnickASaurusRex]

Do you think adding an extra pound of rye would overpower the other stuff?

Absolutly not. Rye is a great and complimentary grain for most pale ale styles. 60L Can stand its own in there and the rye is just going to build complexity on top of the 2-row.

I think since you are using malted rye a little bump would be good. It is more mild and subtle than raw or flaked.

I think it will add a good head, and a subtle spiciness that will compliment the resiny Simcoe, very well.

 

[SnickASaurusRex]

Oh another thing if you fly sparge you might add just a handful of rice hulls. I don't think you will need them for 1 - 2 lbs. It's not like you're making a Roggenbier, but they never hurt. If you batch sparge, no need at all.

 

[Denny]

I've found that you need a minimum of about 15% rye to make much of an impression on flavor.

 

[bctdi]

ok ...an extra pound of rye it is...thanks for the advice guys.