Hi all,
Just finished up a brown ale as my first brew and I'm thinking of doing something more my style for the next one -- a rye IPA. Anyways, I came across all sorts of recipes and couldn't decide on one that would work best for me, so I decided to create a bit of a hybrid and put together my own recipe (with a lot of help from other recipes). I wanted to try a partial mash since eventually I'd like to get into all-grain but it is far too early for me to jump into that (money, experience, space, etc.).
Just wanted to run this recipe through HBT and see if anyone could provide some criticism for this! This forum has been a fantastic resource for a starting homebrewer like myself and I have to thank everyone on here for just about everything I've learned up to this point.
Anyways, the recipe:
5.5 gallon, full boil
6 lbs Pale/Gold Extract 48%
3 lbs Rye Malt 24%
2 lbs Vienna Malt 16%
1 lb Crystal 60L 8%
1/2 lb table sugar 4%
1 oz Chinook @ 60 min
1/2 oz Centennial @ 20 min
1/2 oz Chinook @ 15 min
1/2 oz Centennial @ 10 min
1 oz Cascade @ 5 min
1/2 oz Chinook @ 0 min
1/2 oz Centennial @ 0 min
Denny's Favorite 50 yeast (with starter)
Dry hop with 1 oz Cascade and 1/2 oz Centennial for 2 weeks.
End with ~70 IBU
OG ~ 1.069
FG ~ 1.015
ABV~7%
I really wanted to use Amarillo in place of the Centennial but it's either prohibitively expensive or I can't find it anywhere. Anyways, the thing I'm most unsure of is the hop schedule--I've never put together a hop schedule before and I'm not very good at hop combinations, but I wanted something a little skunky/pungent along with a lot of citrus to work with the peppery rye flavor.
All criticism is appreciated, thanks for all the wisdom guys!
Gan
Just finished up a brown ale as my first brew and I'm thinking of doing something more my style for the next one -- a rye IPA. Anyways, I came across all sorts of recipes and couldn't decide on one that would work best for me, so I decided to create a bit of a hybrid and put together my own recipe (with a lot of help from other recipes). I wanted to try a partial mash since eventually I'd like to get into all-grain but it is far too early for me to jump into that (money, experience, space, etc.).
Just wanted to run this recipe through HBT and see if anyone could provide some criticism for this! This forum has been a fantastic resource for a starting homebrewer like myself and I have to thank everyone on here for just about everything I've learned up to this point.
Anyways, the recipe:
5.5 gallon, full boil
6 lbs Pale/Gold Extract 48%
3 lbs Rye Malt 24%
2 lbs Vienna Malt 16%
1 lb Crystal 60L 8%
1/2 lb table sugar 4%
1 oz Chinook @ 60 min
1/2 oz Centennial @ 20 min
1/2 oz Chinook @ 15 min
1/2 oz Centennial @ 10 min
1 oz Cascade @ 5 min
1/2 oz Chinook @ 0 min
1/2 oz Centennial @ 0 min
Denny's Favorite 50 yeast (with starter)
Dry hop with 1 oz Cascade and 1/2 oz Centennial for 2 weeks.
End with ~70 IBU
OG ~ 1.069
FG ~ 1.015
ABV~7%
I really wanted to use Amarillo in place of the Centennial but it's either prohibitively expensive or I can't find it anywhere. Anyways, the thing I'm most unsure of is the hop schedule--I've never put together a hop schedule before and I'm not very good at hop combinations, but I wanted something a little skunky/pungent along with a lot of citrus to work with the peppery rye flavor.
All criticism is appreciated, thanks for all the wisdom guys!
Gan