Rye IPA part Deux

[Redlantern]

Good morning everyone,

I am trying to understand how to build a beer and want an absolute honest answer. I have been reading and working on a little recipe and feel I am about 85% of the way there. My experience is limited to this year with any kind of brewing, so I have no expectations of this being a gem. I have a few SMaSH brews planned, but it is also in my nature to attack a steep learning curve. My goal is a rye IPA.

Here is what I have so far for a 5.5 gal batch
11lb MO
1 lb 8 oz Rye Malt
12 oz Special Roast
8 oz Wheat, Flaked

F/W 1 oz Soriachi Ace
1oz Cascade at 2 min

2 oz Amarillo whirlpool for 15 min

Dryhop 3 oz Amarillo 5 days

I have hit what I think is a bit light on the hops but Brewsmith shows an IBU of 59.3

Doing single infusion, light body, no mash out

Yeast is SafBrrew Specialty Ale (DCL/Fermentis #T-58) with 1.5 liter starter

So what do you think? I have no feelings, only interest in working a rye IPA recipe. Be honest - just keep it short enough to read

 

[dstockwell]

Just from browsing some other Rye IPA recipes I think you're a little short on Rye. Maybe .5 to 1 lb more needed. But this is from looking around, not from experience..

 

[JohnnyBrewGood]

I agree. too light on rye

 

[m00ps]

also agree. I wouldnt consider this a "Rye" beer by any measure. You need at least 15% IME to even get a hint of the rye spiciness

 

[Redlantern]

Thanks all. Definitely will work that angle. What about hops?

 

[m00ps]

Hop schedule looks fine to me. I prefer to do larger flameout additions for a more pungent hop character while keeping the bitterness in check. But that wont make a bad IPA by any means

 

[kdw2pd]

Are you trying to make a Belgian Rye IPA? T-58 is going to give you a pretty ester-y beer. The successful hoppy rye beers I've had have been quite clean, yeast-wise.

 

[Redlantern]

Will go safer with good old -05 then. Thanks!!!

 

[Redlantern]

Hop schedule looks fine to me. I prefer to do larger flameout additions for a more pungent hop character while keeping the bitterness in check. But that wont make a bad IPA by any means

What would you add?

 

[Redlantern]

also agree. I wouldnt consider this a "Rye" beer by any measure. You need at least 15% IME to even get a hint of the rye spiciness

. So jack up the rye and get the rice hulls then?

 

[m00ps]

yeah, unless you are doign BIAB

you could just add more amarillo, but really any american hop suited to IPAs will work well with it

 

[Terek]

your light on rye. I tend to shoot for 15% or more. Rye beers are my fav. out of pretty much everything. I have attached a recipe of mine that has taken 1st in a competition. I have also put it in a homebrew swap, and my partner payed for me to ship him more it is very popular among my friends/family, and is one of my favs too. I typically brew it with spring run off water that i gather when im up turkey hunting.

FYI this is a black ipa. AKA it will come out very dark in color. Comes from the carafa 3, but that grain contributes little flavor, just color. I have also found the crystal is a nice addition. I usually dont use crystal malt, but it blends nicely with the rye.

I see it cut the hops off. Its just 1/2 oz cascade and 1/2 oz citra at 10 min, 5 min, and flameout. Dry hop with an oz of ea. for 3-5 days.

I have also sub.ed belma for the citra, and it really brings out the rye notes. Now i tend to put belma hops, and some kind of crystal malt in any rye beer im doing

 

[Redlantern]

your light on rye. I tend to shoot for 15% or more. Rye beers are my fav. out of pretty much everything. I have attached a recipe of mine that has taken 1st in a competition. I have also put it in a homebrew swap, and my partner payed for me to ship him more it is very popular among my friends/family, and is one of my favs too. I typically brew it with spring run off water that i gather when im up turkey hunting.

FYI this is a black ipa. AKA it will come out very dark in color. Comes from the carafa 3, but that grain contributes little flavor, just color. I have also found the crystal is a nice addition. I usually dont use crystal malt, but it blends nicely with the rye.

I see it cut the hops off. Its just 1/2 oz cascade and 1/2 oz citra at 10 min, 5 min, and flameout. Dry hop with an oz of ea. for 3-5 days.

I have also sub.ed belma for the citra, and it really brings out the rye notes. Now i tend to put belma hops, and some kind of crystal malt in any rye beer im doing

Seriously - that looks very interesting! I will put that one in the queue for sure. Will look into Belma hops as well. Thank you.

 

[Redlantern]

Modifications are as follows:
Here is what I have so far for a 5.5 gal batch

Not BIAB, so 1/2 lb rice hulls
11 lb MO
2 lb 8 oz Rye Malt
8 oz Wheat, Flaked
2 oz Carafa II

F/W 1 oz Magnum
1oz Cascade at 2 min

2 oz Amarillo whirlpool for 15 min
1 oz Citra whirlpool for 15 min

Dryhop 3 oz Amarillo 5 days
Dryhop 1 oz Soriachi Ace 5 days


Doing single infusion, light body, no mash out

Yeast is Safale American US-05 with 1.5 liter starter

Any better?

 

[Redlantern]

Finally got this brewed in the Fermenter. Work and other activities made it rough.

Here is the final for a 5.75 gal batch.

Not BIAB, so 1/2 lb rice hulls
11 lb MO
2 lb 8 oz Rye Malt
8 oz Wheat, Flaked
2 oz Carafa II
4 oz Cara-Pils

1 oz Magnum at 60
1 oz Cascade at 2 min

2 oz Amarillo whirlpool for 15 min
1 oz Citra whirlpool for 15 min

Dryhop 3 oz Amarillo 5 days
Dryhop 1 oz Soriachi Ace 5 days


Doing single infusion, light body, no mash out

Two packs Safale 05

Target OG - 1.066 (actual 1.062)
Target boil volume - 6.69 gal (hit 6.75)
Target post boil volume - 5.75 gal (hit 5.8)
Target mash temp - 148 (hit 148.2)

Bloody successful brew from the numbers standpoint anyway

One lesson learned - someone should have told me to brew with Maris Otter in the first place!!! Good lord, I could eat that right out of the bag. That stuff is wonderful. I only have a shot-glass sized sample of the beer in progress, but MO and Rye? Darn near drank all of it right there on the spot. Malt flavor of fresh wort was just amazing.

Maybe counting chickens early, but thanks to everyone that mentioned bumping rye % and going with cleaner-tasting yeast. I have a feeling this will be an amazing batch