Rye IPA Recipe Check (repost, sorry im a noob)

[mnml]

I am altering a recipe that I previously have done in the spring. Around then, it was Dogfishhead's 60-minute IPA. This was where I was introduced to hop scheduling, as they suggest to add an amount of hops over a 60 minute time frame. Being myself, I divided the amounts up evenly so that I could add about 1 pellet of each 3 hops (Warrior, Simcoe, Amarillo) every minute of the boil.

I want to get more highly individual this time around. Not only am I making it partially rye, but I intend to have a more strategic hop schedule with this combo. I must say, I am very excited to give this combo a shot! Let me give you my recipe first, and then what changes are fumbling around in my head:

Steeping Grains:
6 oz. CaraPills

Malt:
4 lbs. Extra Pale DME
3.3 lbs. Briess Rye LME

Hops (mins - oz):
60 - 0.5 Warrior (leftover from spring)
20 - 0.5 Pacific Jade
10 - 0.5 Pacific Jade
5 - 0.5 Pacific Jade
0 - 0.5 Galaxy
+7 days - 1.5 Galaxy, 0.5 Pacific Jade

Yeast:
WLP005 - British Ale Yeast



Considerations:
-Moving the Warrior to 45 or even 30 instead of 60, what would that do? This means no hops at boil begin.

-Moving the Jade @ 20 to 15 instead.

-Starting with one 0.5 portion of Galaxy (in 20/15 position) and sliding the originally planned schedule down one position (before dry hop).



What do you think?

Will this be enough bitter to signify a light, perhaps balanced IPA to bring through that rye malt and facilitate the floral aspects of those Galaxys? Will any rye come through at all? Just give me some feedback in the very least.

Thanks.

 

[aiptasia]

Without knowing your alpha acids on the hops, I couldn't say how bitter it's going to be. Using old hops from this past spring for your bittering addition might not be the wisest choice. I've found that in my own brewing, using less hops is often the route you want to take until you know how they "play" together in your recipe. You might be better served re-scaling this recipe as a small batch beer (one gallon) until you dial in exactly the right flavor and balance you are after. That's what the pros do in their pilot batches. That way, if anything needs tweaking or if it just turns out horrible, you're not pouring out five gallons and $50 in ruined beer. It's much more tolerable pouring out 1 gallon than 5 gallons.

Rye LME is a mixture of base malt, rye and some crystal 40 if I recall. It can be used as a base malt all on it's own so it's already diluted somewhat. As an adjunct, i've found that using crushed rye grain packs a lot of rye spice. In my RyeIPA, I use about 10% rye grain addition. Another option is to use flaked rye, which has been processed into flat, sugary flakes. It doesn't need to be mashed so you can just steep it in a grain bag for 45 minutes or so before the boil to get the sugars out of it. It provides a smoother, sweeter flavor than whole grain rye and I prefer using it in my RyeIPA if I can get it. My LHBS doesn't always carry it so I usually have to order it in online.

 

[mnml]

It has about half an oz more total hops than last time, but more are added at the end. Remember, I did it in the spring with hops continually added each minute, so technically half ended up in there before 30 min. The store I received my 20% discount from told me that it would be wiser to blend that rye LME.

 

[jrc64]

I am altering a recipe that I previously have done in the spring. Around then, it was Dogfishhead's 60-minute IPA. This was where I was introduced to hop scheduling, as they suggest to add an amount of hops over a 60 minute time frame. Being myself, I divided the amounts up evenly so that I could add about 1 pellet of each 3 hops (Warrior, Simcoe, Amarillo) every minute of the boil.

I want to get more highly individual this time around. Not only am I making it partially rye, but I intend to have a more strategic hop schedule with this combo. I must say, I am very excited to give this combo a shot! Let me give you my recipe first, and then what changes are fumbling around in my head:

Steeping Grains:
6 oz. CaraPills

Malt:
4 lbs. Extra Pale DME
3.3 lbs. Briess Rye LME

Hops (mins - oz):
60 - 0.5 Warrior (leftover from spring)
20 - 0.5 Pacific Jade
10 - 0.5 Pacific Jade
5 - 0.5 Pacific Jade
0 - 0.5 Galaxy
+7 days - 1.5 Galaxy, 0.5 Pacific Jade

Yeast:
WLP005 - British Ale Yeast



Considerations:
-Moving the Warrior to 45 or even 30 instead of 60, what would that do? This means no hops at boil begin.

-Moving the Jade @ 20 to 15 instead.

-Starting with one 0.5 portion of Galaxy (in 20/15 position) and sliding the originally planned schedule down one position (before dry hop).



What do you think?

Will this be enough bitter to signify a light, perhaps balanced IPA to bring through that rye malt and facilitate the floral aspects of those Galaxys? Will any rye come through at all? Just give me some feedback in the very least.

Thanks.

I would think you would still want hops at the start of the boil. If you're looking for the rye to come through, find a good clone recipe for Sierra Nevads Ruthless Rye. Nicely hopped with great rye notes!! One of my favorites! Hey, maybe that will be on deck for me!

 

[mnml]

I feel like this will be more of a gentle IPA, or perhaps just an APA, hence the low hop entry. I want balance, not a "good IPA".

 

[mnml]

I am about to make a starter for tomorrow's brewing session. I have my yeast warming up before getting this thing a boilin. Since the recipe suggests my OG will be 1.063, should I go ahead and up my recipe for starter to 8oz malt instead of 6? the guy at the store gave me a recipe for 6 oz, but said to half it for some reason.