brewerdad
Active Member
OK, tomorrow I will be brewing up a Rye IPA kit from the LHBS. The instructions given are pretty generic, and mention letting the grain steep for 30 minutes in 150 degree water. Trouble is, it sounds to me like a partial mash recipe, given the ingredients, so I'm thinking I need to do a proper mash. What do you guys think? I read somewhere that rye needed to be mashed, not just steeped.
BTW, I'm ready to do a partial mash, having gotten both a 2 and 3 gallon round cooler. No way to do full boils, so no all grain for me. Not yet anyway.
Here's the details:
Rye IPA
6 lb light DME
.75 lb Munich malt
.5 lb Crystal 40L malt
3 lb Rye malt
.5 lb Carapils malt
.5 lb flaked wheat malt
.75 oz Perle, 60 min
.75 oz Columbus, 60 min
.50 oz Cascade, 30 min
.50 oz Cascade, 5 min
.50 oz Columbus, dry hop in secondary
I'll be using a Wyeast 1056 American smack pack.
BTW, I'm ready to do a partial mash, having gotten both a 2 and 3 gallon round cooler. No way to do full boils, so no all grain for me. Not yet anyway.
Here's the details:
Rye IPA
6 lb light DME
.75 lb Munich malt
.5 lb Crystal 40L malt
3 lb Rye malt
.5 lb Carapils malt
.5 lb flaked wheat malt
.75 oz Perle, 60 min
.75 oz Columbus, 60 min
.50 oz Cascade, 30 min
.50 oz Cascade, 5 min
.50 oz Columbus, dry hop in secondary
I'll be using a Wyeast 1056 American smack pack.