rye ipa malt bill questions..Can you help?

[stephenhawking]

I am trying to brew a red rye ipa and am having trouble with the malt bill. i know i want 2 row us as a base and a good amount of rye but im not sure about the rest. I am basing my recipe off of these two recipes i found

recipe one...

10# 2 row us
1# rye malt
1# belgian carmel pils
1# cara 45
7oz belgian aromatic

first off the recipe is only at 6 SRM and i am looking for around 14
the other problem is i cant find belgian carmel pils. what can i use to replace the belgian carmel pils and how can i get this to more of a red color?

and... recipe two....

8# 2 row us
2# rye malt
12oz crystal 80
8 oz crystal 40
8 oz carapils
4oz aromatic




this is a recipe i started creating on brewtarget. i used the recipes above but changed things up to get the srm i was looking for. what do you think of this recipe? what should i change? are there too many malts in this recipe?

10# 2 row us
2# rye malt
8 oz cara pils
4 oz belgian aromatic
12 oz carmel/crystal 80L
8 oz carmel/crytal 40L
16 oz carared

5 gallons
og 1072
fg 1019
abv 7.0
srm 13.9

***edit*****
i realized i had way too much crystal in this recipe this is my revised recipe

12 # 2 row pale us
2 # rye malt
1 # flaked rye
7 oz aromatic
12 oz caramel/crystal 80
16 oz caramunich
2 oz roasted barley

5 gal
og-1067
fg-1018
srm-14.3
abv-6.5

 

[EdWort]

Take a look at my RYE IPA recipe for a baseline to work with. Click the link in my signature.

A little roasted barley goes a long way, BTW, and personally I would drop it.

 

[DustBow]

Edwort's Rye IPA is one of my faves.....
I brewed several ryes this year, I did use 2-3oz of roasted barley in one to try and get red color, I didn't notice the flavor come through but you do have to be careful. You could drop the C-80 and use less of a higher kilned crystal like 120 or something to bring out some red. Some guys use 1oz of debittered black/carafa special to get some red - I've even read about adding it right at the end of the mash to get the color properties only.

I've also used MO as the base in most of my brews and that along with the rye itself and a little specialty grains has gotten me to a pretty nice "light red" color.

good luck

 

[Yooper]

Belgian caramel pils= carapils= dextrine malt

Carared actually does produce a reddish color, and it would replace some of the carapils/crystal if you want to use it. I think Denny Conn's Rye IPA has it. But your second recipe has WAY too much crystal. You'd have to cut much of the cara-malts and then it would be a good malt bill.

I like Edwort's grainbill. Here's mine for my last rye IPA:

8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 55.2 %
3 lbs Rye Malt (4.7 SRM) Grain 6 20.7 %
2 lbs Vienna Malt (US) (3.5 SRM) Grain 7 13.8 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8 5.2 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9 3.4 %

The SRM on mine was 10.5.

 

[Denny]

Belgian caramel pils= carapils= dextrine malt

Carared actually does produce a reddish color, and it would replace some of the carapils/crystal if you want to use it. I think Denny Conn's Rye IPA has it. But your second recipe has WAY too much crystal. You'd have to cut much of the cara-malts and then it would be a good malt bill.

Actually, the carared is in my Waldo Lake amber recipe. It's kinda like crystal, but seems much more fermentable. since we're comparing Rye IPA recipes, here's mine....

#347 Rye IPA

A ProMash Recipe Report

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 17.88
Anticipated OG: 1.078 Plato: 18.77
Anticipated SRM: 12.2
Anticipated IBU: 77.0
Brewhouse Efficiency: 73 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.38 Gal
Pre-Boil Gravity: 1.058 SG 14.23 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.5 12.25 lbs. Pale Malt(2-row) America 1.036 2
18.2 3.25 lbs. Rye Malt America 1.030 4
7.7 1.38 lbs. Crystal 60L America 1.034 60
2.8 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.8 0.50 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.10 oz. Mt. Hood Whole 5.80 6.7 First WH
1.20 oz. Columbus Pellet 16.80 63.9 60 min.
0.50 oz. Mt. Hood Whole 5.80 6.4 30 min.
1.00 oz. Mt. Hood Whole 5.80 0.0 0 min.
1.00 oz. Columbus Whole 16.50 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Gypsum Other 60 Min.(boil)
1.00 Unit(s)Whirlfloc Fining 5 Min.(boil)


Yeast
-----

Wyeast 1450 Denny's Favorite


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 17.88
Total Water Qts: 24.00 - Before Additional Infusions
Total Water Gal: 6.00 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 60 153 153 Infuse 170 24.00 1.34


Total Water Qts: 24.00 - After Additional Infusions
Total Water Gal: 6.00 - After Additional Infusions
Total Mash Volume Gal: 7.43 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

 

[Yooper]

Actually, the carared is in my Waldo Lake amber recipe. It's kinda like crystal, but seems much more fermentable. since we're comparing Rye IPA recipes, here's mine....

Oops, sorry Denny! I knew I bought Carared and used it for one of your recipes, and I was thinking it was the rye. Thanks for correcting my mistake.