OK, since I've been waiting so long for my crushed grains I've been playing (and playing and playing...) with the hop profile for my Rye IPA.
Here's the recipe:
SRM: 12.1
IBU: 76.1 (Promash Tinseth)
Single infusion mash. Not sure what temp yet.
What do you think? I'll be using Wyeast 1968 ESB yeast, so that should leave a fairly high FG, so I'm hoping the residual sweetness will balance out the hops.
Open to suggestions...
Here's the recipe:
Code:
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.5 7.70 lbs. Pale Malt(2-row) Great Britain 1.038 3
18.7 2.50 lbs. Flaked Rye America 1.034 2
16.4 2.20 lbs. Munich Malt Germany 1.037 8
7.5 1.00 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
------------------------------------------------------------------------
0.75 oz. Goldings - B.C. Pellet 4.50 10.4 First WH
0.75 oz. Columbus Pellet 14.50 37.2 60 min.
0.50 oz. Columbus Pellet 14.50 17.3 25 min.
0.50 oz. Goldings - B.C. Pellet 4.50 5.4 25 min.
0.25 oz. Columbus Pellet 14.50 4.5 10 min.
0.25 oz. Goldings - B.C. Pellet 4.50 1.4 10 min.
0.50 oz. Columbus Pellet 14.50 0.0 Dry Hop
0.50 oz. Goldings - B.C. Pellet 4.75 0.0 Dry Hop
SRM: 12.1
IBU: 76.1 (Promash Tinseth)
Single infusion mash. Not sure what temp yet.
What do you think? I'll be using Wyeast 1968 ESB yeast, so that should leave a fairly high FG, so I'm hoping the residual sweetness will balance out the hops.
Open to suggestions...