My Last IPA I brewed was a Citra-Mosaic, just a single. Was suppose to be a west coast version but somehow came out pretty hazy. I have some rye that has lingering care to share the red Rye recipe?
Title: Red Rye at Night
Author: Reevesie
Brew Method: All Grain
Style Name: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.75 gallons
Boil Gravity: 1.049
Efficiency: 82% (brew house)
STATS:
Original Gravity: 1.060
Final Gravity: 1.014
ABV (standard): 6.07%
IBU (tinseth): 69.01
SRM (morey): 16.04
Mash pH: 5.48
FERMENTABLES:
5 lb - Maris Otter Pale Ale (46.5%)
1 lb - Munich - Dark 20L (9.3%)
12 oz - Caramel / Crystal 120L (7%)
4 oz - CaraMunich (2.3%)
4 oz - Special B (2.3%)
1.5 lb - Flaked Rye (14%)
1 lb - Rye (9.3%)
1 lb - Dry Malt Extract - Light (9.3%)
HOPS:
1 oz - Chinook (13 AA), Type: Pellet, AA: 12, Use: Boil for 60 min, IBU: 41.75
1 oz - Chinook (13 AA), Type: Pellet, AA: 12, Use: Boil for 15 min, IBU: 20.72
1 oz - Chinook (13 AA), Type: Pellet, AA: 12, Use: Whirlpool for 0 min at 190 °F, IBU: 6.54
2 oz - Chinook (13 AA), Type: Pellet, AA: 12, Use: Dry Hop for 3-7 days
MASH GUIDELINES:
1) Strike, Temp: 165 F, Time: 60 min, Amount: 4 gal, Mash-152F
2) Sparge, Temp: 170 F, Time: 10 min, Amount: 3.25 gal, Sparge 152F
OTHER INGREDIENTS:
5 each - FermCapS, Time: 3600 min, Type: Water Agt, Use: Boil
0.5 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
2.5 tsp - Yeast Nutrient, Time: 15 min, Type: Other, Use: Boil
YEAST:
White Labs - Dry English Ale Yeast WLP007
Starter: Yes
MASH:
Added 1/4 tsp. (1g.) CaSO4
Added 1/2 tsp. (2g.) CaCl
**Note** I got better sugar extraction last time with a 90 minute mash, so I would recommend 90-120 minute mash instead of adding extract.
Not the best pic, I finished brewing in the rain and rewarded myself with sitting and watching football.