Rye IPA Advice

[cayohuesobrew]

Hello All,

I am looking to brew a Rye IPA but have never worked with rye before. I am not sure how the hops I am looking to use will complement the spiciness of the Rye. I am looking to bitter with Chinook and use Citra and Simcoe later in the boil. Any thoughts? Also is 20% rye malt and flaked rye too much? Thanks for the advice

Efficiency at 70%, 10 gallon batch

1 lbs Rice Hulls (0.0 SRM) 3.6 %
19 lbs Pale Malt (2 Row) US (2.0 SRM) 69.1 %
2 lbs 12.0 oz Rye Malt (4.7 SRM) 10.0 %
2 lbs 12.0 oz Rye, Flaked (2.0 SRM) 10.0 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) 3.6 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) 3.6 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min 22.5 IBUs
1.00 oz Chinook [13.00 %] - Boil 50.0 min 21.4 IBUs
1.00 oz Citra [12.00 %] - Boil 10.0 min 7.5 IBUs
1.00 oz Simcoe [13.00 %] - Boil 10.0 min 8.2 IBUs
1.00 oz Citra [12.00 %] - Boil 5.0 min 4.1 IBUs
1.00 oz Simcoe [13.00 %] - Boil 5.0 min 4.5 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) -

Dry Hop
1.00 oz - Simcoe
1.00 oz - Citra

 

[saltymirv]

20% is fine, most Rye LME contains 20-25% rye, and those are designed to make rye pale ales/IPAs with

https://www.morebeer.com/products/rye-malt-extract-syrup.html

 

[bigplunkett]

You need more hops dbl the 5min and the dry hop. Try dry hopping right ss the krusen starts to fall youll never look back

 

[jmark]

I've done a rye IPA with around 30% rye without any issues - added rice hulls and they probably helped. I crushed the rye separately from the rest of the grain bill since it's so hard and much smaller than barley grains. That being said, I really don't pick up the 'spiciness' folks talk about with rye... don't know if I'm doing something wrong, but it's hard for me to even pick out that there's a different grain in there even at 30%!!!