Some help with Rye IPA recipe

[HollywoodTK]

Hi All,

I'm looking for some help in developing a relatively basic Rye IPA recipe using Rye and Maris Otter. I appreciate all critiques and tips!

2.5 Gallon target volume
3.55 Gallon boil volume

All Grain
Fermentables:
3.25 lb United Kingdom - Maris Otter Pale
1.25 lb American - Rye
0.5 lb American - Caramel / Crystal 40L
0.25 lb American - Caramel / Crystal 120L

Hops:
0.25 oz Simcoe Pellet 12.7 Boil 60 min
0.5 oz Cascade Pellet 7 Boil 30 min
0.5 oz centennial Pellet 10 Boil 10 min
0.5 oz Cascade Pellet 7 Boil 5 min
0.5 oz centennial Pellet 10 Boil 0 min

Irish moss at 15 mins.

Yeast:
Either Wyeast 1056 American Ale or SA-05 (any better suggestions?)

Mash temp: I was thinking around 152. I do prefer drier beers, but I'm worried about going too low. Any thoughts?
I'll also batch sparge.

I'm hoping for a beer that has a malty base (MO) and the spicy elements from the rye but also gives off a slighty piney, floral aroma and taste from the hops.

Any help would be appreciated, thanks!

 

[ruralbrew]

I like your choice of Marris Otter. You should check out EdWort's Rye IPA recipe in the Recipe forum. It is a great beer and may give you some ideas. I usually bitter with Magnum and save the Chinook for late additions. Dry hop with Cascade. Nice and spicy with a nice piney aroma and taste and a citrus kick from the Cascades. I use S-05 for yeast, cheap and easy.

I think you are on the right track, should be nice and malty, maybe more citrusy than piney.

 

[Yooper]

I like up to 25% rye in my rye IPA, so you're right in there but I think you have too much crystal malt in the recipe. I'd cut that in half, to less than 7%, and especially the 120L which can be quite strong.

What are the projected IBUs? I'd definitely consider changing up the hopping to have more late hops (like the 30 minute cascade) and go more with:

.25-.3 oz bittering hops (whatever it takes to get to about 25 IBUs or so with just this addition, depending on your OG. If you're at, say, 1.060, make this addition more like 30-35 IBUs) I wouldn't 'waste' simcoe on this, as you won't detect it at all
1 oz hops 15 minutes
1 oz hops flame out
dryhop 1 oz hops

If you want piney citrus, I'd use simcoe near the end of the boil, along with either the centennial or cascade (or both).

Mashing at 152 should be just about right. I like the maris otter in there. Any 'clean' well attenuating ale yeast would be fine, including the chico strain (S05 or 1056) but you could even go with something like Wyeast 1272 for a bit more flavor and better floculation.

 

[cyanmonkey]

I like up to 25% rye in my rye IPA, so you're right in there but I think you have too much crystal malt in the recipe. I'd cut that in half, to less than 7%, and especially the 120L which can be quite strong.

What are the projected IBUs? I'd definitely consider changing up the hopping to have more late hops (like the 30 minute cascade) and go more with:

.25-.3 oz bittering hops (whatever it takes to get to about 25 IBUs or so with just this addition, depending on your OG. If you're at, say, 1.060, make this addition more like 30-35 IBUs) I wouldn't 'waste' simcoe on this, as you won't detect it at all
1 oz hops 15 minutes
1 oz hops flame out
dryhop 1 oz hops

If you want piney citrus, I'd use simcoe near the end of the boil, along with either the centennial or cascade (or both).

Mashing at 152 should be just about right. I like the maris otter in there. Any 'clean' well attenuating ale yeast would be fine, including the chico strain (S05 or 1056) but you could even go with something like Wyeast 1272 for a bit more flavor and better floculation.

Yeah, the 120 could be a bit much. What about doing just a 60 instead of 40 and 120?

 

[HollywoodTK]

Hmm, lot to think about!

I understand the point about not using the simcoe for bittering, but I'm not sure what to substitute. Alternatively, as I'd like to keep the total cost low, I could do this:

0.25 oz Simcoe Pellet 12.7 Boil 60 min 26.39
0.3 oz Centennial Pellet 10 Boil 15 min 12.37
0.5 oz Cascade Pellet 7 Boil 10 min 10.55
0.7 oz Centennial Pellet 10 Boil 5 min 11.6
0.5 oz Simcoe Pellet 12.7 Boil 3 min 6.56
0.5 oz Cascade Pellet 7 Dry Hop 3 days

IBU (tinseth): 67.5

I'd use a bit more of the Simcoe toward the end of the boil to get a little of that pine and then dry hop with Cascade as suggested to really bring out that citrusy aroma.

I rethought the crystal additions and I agree. I've changed the bill a little so now I have .5 lb of crystal 60L (9.5% now). I really want a reddish color to the beer, anyone have any suggestions about how to bring that out? A small addition of some toasted malts maybe? I'd prefer the color with minimal flavor impact, but I'm not sure how to go about it.

 

[bobbrews]

I would recommed boiling more wort so that you can collect more beer. 2.5 gallons isn't much and takes roughly the same amount of time to brew vs. a 4 or 5 gallon batch. For a reddish color, add an ounce or so of black malt. The color change will be very apparent, but the flavor contribution will be undetectable.

Your current plan:

3.55 gallon boil
2.50 gallon batch

1.059 OG (approx)
1.013 FG (approx)
6% abv
70 IBUs
14.2 SRM

152 F Mash Temp.

61.9% Maris Otter
23.8% Rye
9.50% C-40
4.80% C-120

0.25 oz. Simcoe 12.7 @ 60 min
0.50 oz. Cascade 7.0 @ 30 min
0.50 oz. Centennial 10.0 @ 10 min
0.50 oz. Cascade 7.0 @ 5 min
0.50 oz. Centennial 10 @ 0 min

1056 or US-05

My revised suggestions:

3.55 gallon boil
2.50 gallon batch

1.062 OG (approx)
1.013 FG (approx)
6.4% abv
80 IBUs
8 SRM

151 F Mash Temp.

69.6% or 4 lbs. Maris Otter
17.4% or 1 lb. Rye
4.30%, or 0.25 lb. C-40 (or C-60 if you want it slightly richer & darker)
4.30%, or 0.25 lb. CaraPils
4.30%, or 0.25 lb. Rice Hulls (to prevent a stuck sparge)

0.33 oz. Warrior 16.0 @ 60 min
0.75 oz. Centennial 10.0 @ 10 min
0.75 oz. Cascade 7.0 @ 10 min
1.25 oz. Centennial 10.0 @ 0 min
1.25 oz. Cascade 7.0 @ 0 min
1.50 oz. Centennial @ 5 day dryhop
0.75 oz. Cascade @ 5 day dryhop
1.00 oz. Simcoe @ 5 day dryhop

Wyeast 1968 yeast starter... or Safale US-04

 

[HollywoodTK]

OK, ingredients were purchased today, so we'll see how it turns out.

Here's what I went with:

2.5 Gallon target volume
3.5 Gallon boil volume
OG:_____ 1.055
Eff:_____ 70%
FG:_____ 1.013
ABV: ___ 5.44%

All Grain
Fermentables:
2.50 lb _____ Vienna
1.00 lb _____ 2-Row
1.00 lb _____ American Rye
0.75 lb _____ American - Caramel / Crystal 60L

Hops:
0.30 oz 05256 Exp. Pellet 17.4 Boil 60 min
0.5 oz Willamette Pellet 4.5 Boil 5 min
0.7 oz 05256 Exp. Pellet 17.4 Boil 5 min
0.5 oz Willamette Pellet 4.5 Dry Hop 5 days

Irish moss at 15 mins.

Yeast:
Either Wyeast 1272 American Ale II at ~67

Mash temp: I'm still thinking around 152.

Any comments, concerns, or critiques before it's all said and done?

 

[cyanmonkey]

It's all wrong!

Just kidding. Good luck!

 

[Calder]

That's a lot of crystal for a 2.5 gallon batch. i think I would cut it in half, or less.

 

[chickypad]

So new base malt, different hops, and different yeast now. The one thing that we seem to all agree on is advice about lowering the crystal - you're back over 14% again. Seems an odd hop choice and schedule to me for an IPA without any flameout/whirlpool and a fairly small dryhop. I like willamette in my American browns and stouts but IMO it's pretty subtle for an IPA. I don't know what those IBU's come out to but I'm thinking it's more of a pale ale in character and gravity at least.

 

[cyanmonkey]

Rye Amber ale it looks like. It's pushing it for crystal, but if he mashes low (like 150) I think he should be fine.

 

[slym2none]

I would recommed boiling more wort so that you can collect more beer. 2.5 gallons isn't much and takes roughly the same amount of time to brew vs. a 4 or 5 gallon batch. For a reddish color, add an ounce or so of black malt. The color change will be very apparent, but the flavor contribution will be undetectable.

Your current plan:

3.55 gallon boil
2.50 gallon batch

1.059 OG (approx)
1.013 FG (approx)
6% abv
70 IBUs
14.2 SRM

152 F Mash Temp.

61.9% Maris Otter
23.8% Rye
9.50% C-40
4.80% C-120

0.25 oz. Simcoe 12.7 @ 60 min
0.50 oz. Cascade 7.0 @ 30 min
0.50 oz. Centennial 10.0 @ 10 min
0.50 oz. Cascade 7.0 @ 5 min
0.50 oz. Centennial 10 @ 0 min

1056 or US-05

My revised suggestions:

3.55 gallon boil
2.50 gallon batch

1.062 OG (approx)
1.013 FG (approx)
6.4% abv
80 IBUs
8 SRM

151 F Mash Temp.

69.6% or 4 lbs. Maris Otter
17.4% or 1 lb. Rye
4.30%, or 0.25 lb. C-40 (or C-60 if you want it slightly richer & darker)
4.30%, or 0.25 lb. CaraPils
4.30%, or 0.25 lb. Rice Hulls (to prevent a stuck sparge)

0.33 oz. Warrior 16.0 @ 60 min
0.75 oz. Centennial 10.0 @ 10 min
0.75 oz. Cascade 7.0 @ 10 min
1.25 oz. Centennial 10.0 @ 0 min
1.25 oz. Cascade 7.0 @ 0 min
1.50 oz. Centennial @ 5 day dryhop
0.75 oz. Cascade @ 5 day dryhop
1.00 oz. Simcoe @ 5 day dryhop

Wyeast 1968 yeast starter... or Safale US-04

I like your revision, and I plan on brewing it when I finally go to AG. I am calling it "A Punch In The Rye IPA". I might add 3/4 of an oz of black malt just to get some red colour, but otherwise, I am going right with your recipe.