I am planning a Rye based IPA using 2# of flaked rye. All of the commercial IPAs I have preferred have been more amber colored with plenty of malt background. I have not like the paler versions as well. I really like the Hop Rod RyePA and I'm trying to get something similar but not necessarily a clone.
So here is what I currently have.
Recipe: Amber Rye PA
Brewer: CBBaron
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.25 gal
Estimated OG: 1.068 SG
Estimated Color: 12.2 SRM
Estimated IBU: 70.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 68.00 %
2 lbs Rye, Flaked (2.0 SRM) Grain 16.00 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 8.00 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.00 %
8.0 oz Victory Malt (25.0 SRM) Grain 4.00 %
0.66 oz Chinook [13.00 %] (60 min) Hops 34.9 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (30 min) (Hops 16.0 IBU
0.50 oz Cascade [6.00 %] (12 min) Hops 2.9 IBU
0.66 oz Chinook [13.00 %] (12 min) Hops 9.3 IBU
0.50 oz Cascade [6.00 %] (2 min) Hops 1.8 IBU
0.66 oz Chinook [13.00 %] (2 min) Hops 5.8 IBU
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
My question is should I add 1/2 or 3/4 pound of crystal40 to the recipe for body and sweetness?
Most IPA recipes seem to have some lighter crystal or carapils but I was worried it would muddy up the flavors such that the Rye is less noticed. One of my favorite beers I have made was an big amber ale that went over board when my efficiency was 15% better than expected. That recipe had 1.5# of crystal which is why I am undecided on leaving it out.
Any opinions? Experience with making Rye IPAs?
Craig
So here is what I currently have.
Recipe: Amber Rye PA
Brewer: CBBaron
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.25 gal
Estimated OG: 1.068 SG
Estimated Color: 12.2 SRM
Estimated IBU: 70.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8 lbs 8.0 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 68.00 %
2 lbs Rye, Flaked (2.0 SRM) Grain 16.00 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 8.00 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.00 %
8.0 oz Victory Malt (25.0 SRM) Grain 4.00 %
0.66 oz Chinook [13.00 %] (60 min) Hops 34.9 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (30 min) (Hops 16.0 IBU
0.50 oz Cascade [6.00 %] (12 min) Hops 2.9 IBU
0.66 oz Chinook [13.00 %] (12 min) Hops 9.3 IBU
0.50 oz Cascade [6.00 %] (2 min) Hops 1.8 IBU
0.66 oz Chinook [13.00 %] (2 min) Hops 5.8 IBU
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
My question is should I add 1/2 or 3/4 pound of crystal40 to the recipe for body and sweetness?
Most IPA recipes seem to have some lighter crystal or carapils but I was worried it would muddy up the flavors such that the Rye is less noticed. One of my favorite beers I have made was an big amber ale that went over board when my efficiency was 15% better than expected. That recipe had 1.5# of crystal which is why I am undecided on leaving it out.
Any opinions? Experience with making Rye IPAs?
Craig