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My local taproom had a rye ipa that I really enjoyed so I wanted to give it a shot. I dont have a closed system and I still bottle condition everything so I am a little concerned that late hop additions might not have the desired affect... especially the dry hops. I typically ferment in a glass carboy then siphon into a bottling bucket with a priming sugar solution before filling/capping my bottles. For this recipe I was considering fermenting in my bottling bucket and using carbonation drops in an attempt to limit the opportunities to introduce oxygen. Im shooting for a crisp, spicy malt with a West Coast piny-ness. I welcome your recipe and process feedback..
Rye Cs IPA (5g BIAB)
10# 2-row
1.5# Rye Malt
.5 Crystal 45
.5 Carafoam
Mash at 151 for 90m (found I get better efficiencies with and extended mash)
Mash out @ 170 and rinse grains to get bre-boil volume
.7oz CTZ (16AA) x 60m = 40 IBU
.5 Centennial (8.9AA) x15m = 8 IBU
.5 Chinook (13.8AA) x15m = 11 IBU
.5 Centennial x0m
.5 Chinook x0m
bry-97
1oz Centennial @5d
1oz Chinook @5d
(.3CTZ as a dry hop if I already have it??)
This should get me to 60IBUs with a target gravity of 1.063.
Should I move any of the hop additions around?
Am I likely to see any benefits by eliminating the carboy to bottle bucket transfer and going directly into the bottle?
Thanks for your comments
GDubs
Rye Cs IPA (5g BIAB)
10# 2-row
1.5# Rye Malt
.5 Crystal 45
.5 Carafoam
Mash at 151 for 90m (found I get better efficiencies with and extended mash)
Mash out @ 170 and rinse grains to get bre-boil volume
.7oz CTZ (16AA) x 60m = 40 IBU
.5 Centennial (8.9AA) x15m = 8 IBU
.5 Chinook (13.8AA) x15m = 11 IBU
.5 Centennial x0m
.5 Chinook x0m
bry-97
1oz Centennial @5d
1oz Chinook @5d
(.3CTZ as a dry hop if I already have it??)
This should get me to 60IBUs with a target gravity of 1.063.
Should I move any of the hop additions around?
Am I likely to see any benefits by eliminating the carboy to bottle bucket transfer and going directly into the bottle?
Thanks for your comments
GDubs