My First Recipe (Rye IPA)

[Ryan_PA]

Please critique, the Mt. Rainier was a new hop offering by Keystone Homebrew, this is the first recipe I am using it in:

Rye-an IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.00
Anticipated OG: 1.074 Plato: 17.92
Anticipated SRM: 11.2
Anticipated IBU: 101.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.8 11.00 lbs. Munich Malt(2-row) America 1.035 6
21.9 3.50 lbs. Rye Malt America 1.030 4
6.3 1.00 lbs. Victory Malt America 1.034 25
3.1 0.50 lbs. Flaked Soft White Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Chinook Whole 13.00 70.9 60 min.
0.50 oz. Mt. Rainier Pellet 6.20 11.1 45 min.
0.50 oz. Centennial Pellet 8.70 8.9 30 min.
0.50 oz. Mt. Rainier Pellet 6.20 4.2 20 min.
0.50 oz. Centennial Pellet 8.70 5.9 20 min.
0.50 oz. Chinook Whole 13.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.05 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1087 Wyeast Ale Blend


Link

 

[Ryan_PA]

I know this recipe cannot be perfect. Does anyone have any comments or suggestions?

 

[cweston]

OK, I'll bite: looks like an extremely malty grainbill paired with an over-the-top hop bill.

I'd probably let one or the other be the "main star" of this beer, and scale the other back out of the way a little. Among other things, both the grainbill and hopbill of this brew will be extravagently expensive.

 

[zoebisch01]

Out of curiosity what brand of Munich are you using?

Other than that I think it should be good. The only thing, for me anyways is the IBU is way high. But that is just me. Actually you might want to up the Rye if you are shooting for loads of hops. Then again with your base malt being Munich you might need it significantly high. *shrug*. Looks like it is on track though, imo..but personally I would go with Pale Malt followed by about 40% malty types + rye.

 

[knipknup]

I am curious why you chose those hops and the order on the additions. What drove you to select Munich for your base malt instead of standard 2-row?

 

[Ryan_PA]

Among other things, both the grain bill and hop bill of this brew will be extravagantly expensive.

I priced out the grains for this brew based on the site prices on keystone homebrew, and it cam out to ~$20. I have all of the hops, but I imagine they cost less than $5. I did not think $25 plus yeast was over the top. I know it is not the mythical $9 all grain recipe that people mention to convert extract brewer, but it is not super excessive IMHO.

Out of curiosity what brand of Munich are you using?

Weyermann light Munich malt

I am curious why you chose those hops and the order on the additions. What drove you to select Munich for your base malt instead of standard 2-row?

The hops where chosen based on preference, plus sheer experimentation. I love the Chinook bittering and aroma, the Columbus is a good all around hop in my opinion, and the Mt. Rainier has an awesome aroma and I was looking for a brew to use it in, so I figured, why not.

I chose the Munich because I wanted to go for something new. I have rarely used this in my brews and wanted to see how it would effect the flavor/character of the brew.

I appreciate the feedback. I have no immediate plans to brew this one, but was looking to put something together myself, rather than remaking someone else's recipe. I have a copy of "Designing Great Beers", just have not carved out the time to jump into it since the wife is expecting, and I am getting the home ready...just finding time to brew is becoming a challenge. Perhaps I will hold off on creating my own until I have time to read this...

 

[aseelye]

I'd back off on the bittering a bit, and put the taste hops in a bit later. I'd also try to get those rainier hops to shine through a bit more, move them to 15 & 5 mins. You're going to come up with an interesting beer on the malt bill, but in order for that to really shine through, I'd put the IBU's down to about 70-75. I wouldn't cut back on the tast/aroma hops, I'd just take it out of that 60 minute addition.

 

[david_42]

I see a big problem: Munich can convert itself, but can't convert other grains. Your bill is 25% rye and wheat. I would seriously consider cutting the Munich in half and using 5-6 pounds of 2-row.

 

[cweston]

I see a big problem: Munich can convert itself, but can't convert other grains. Your bill is 25% rye and wheat. I would seriously consider cutting the Munich in half and using 5-6 pounds of 2-row.

Duh--not sure how so many of us missed that. I knew that it didn't seem right using that much Munich, but didn't quite zoom in on why.

Also, following upon aseelye's comments: I'm not quite sure what the rationale for hop additions in the range of 30-40 minutes is. Anyone want to take a shot at that?

It seems like a boil time of 30-40 minutes is enough to "kill" pretty much all of the hops flavor from that addition, but not enough to extract the full bittering potential from the alpha acids.

 

[aseelye]

Duh--not sure how so many of us missed that. I knew that it didn't seem right using that much Munich, but didn't quite zoom in on why.

Also, following upon aseelye's comments: I'm not quite sure what the rationale for hop additions in the range of 30-40 minutes is. Anyone want to take a shot at that?

It seems like a boil time of 30-40 minutes is enough to "kill" pretty much all of the hops flavor from that addition, but not enough to extract the full bittering potential from the alpha acids.

I can see why they'd do additions then, kind of a similar logic to the Dogfish 60/90/120 thing where you have a very smooth hop flavor. However, what I question is throwing the hops in at 20 & 0, and in quantities way too low to give any really noticable hop flavor/aroma, especially when you're trying to showcase the Mt Rainier hops. I'd up the quantities to 1.5 oz at both 15 and 5 mins, skip the 45, and probably back those 60 min hops to 1 oz or so. Of course, that's off the top of my head, I'd have to run it through beersmith to see what the IBU's would come out like.

As far as the diastatic properties of the munich, I missed that too. Agree with the earlier comment about cutting it in half and replacing that with 2 row.

 

[Ryan_PA]

Would this be more appropriate:
Rye-an IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.00
Anticipated OG: 1.072 Plato: 17.42
Anticipated SRM: 9.3
Anticipated IBU: 103.6
Brewhouse Efficiency: 72 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.5 6.00 lbs. Pale Malt(2-row) America 1.036 2
31.3 5.00 lbs. Munich Malt(2-row) America 1.035 6
21.9 3.50 lbs. Rye Malt America 1.030 4
6.3 1.00 lbs. Victory Malt America 1.034 25
3.1 0.50 lbs. Flaked Soft White Wheat America 1.034 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Chinook Whole 13.00 71.6 60 min.
0.50 oz. Mt. Rainier Pellet 6.20 11.2 45 min.
0.50 oz. Centennial Pellet 8.70 15.8 45 min.
0.50 oz. Mt. Rainier Pellet 6.20 2.1 5 min.
0.50 oz. Centennial Pellet 8.70 2.9 5 min.
0.50 oz. Chinook Whole 13.00 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.05 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1087 Wyeast Ale Blend

 

[Tony]

Myself, Id cut the Munich down to 20% (3 to 3.25 lb) and replace it with 2 row Pale. Also, I would cut the malted rye to 3 pounds, and add 1 pound of flaked rye.

As for the hops schedule, I have fallen away from any hop additions between the 60 minute addition (unless its a crazy monster hop IPS or IIPA) and a 20 minute addition. It seems the 20, 15, 10 or 5 minute additions produce the needed aromas and flavors I want.

I havent used the Mt Rainier hops so I cant say anything about them, but their descriptions of the licorice w/citrusy overtones aroma would leave me wanting it to be added late to be able to truly take advantage of them. I would change your schedule to eliminate the 45 and 30 minute additions. Plus you are experimenting anyway, so if I was doing it, I would leave the Chinook bittering alone, cut the 45 and 30, and do a blend of Centennial/Mt Rainier with small additions at 10, 5 and flameout.

Now im going to have to try the Mt. Rainier hops as well.

 

[zoebisch01]

Duh--not sure how so many of us missed that. I knew that it didn't seem right using that much Munich, but didn't quite zoom in on why.

Well I was also wondering about this as well because I know that the Briess Munich is like 30° Lintner (experience is the best teacher lol), which is why I asked about who made the malt. Not sure what the Weyermann analysis is.