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Black Rye IPA

203 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 27 gallons (fermentor volume)
Pre Boil Size: 29.23 gallons
Post Boil Size: 27.38 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt
Rating:
5.00 (1 Review)

Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
URL: https://ultimateipa.beer/wp-content/uploads/2025/01/2024-Winners-of-the-Ultimate-IPA-Awards-Competition.pdf
Created: Monday March 25th 2024
1.062
1.011
6.6%
88.5
30.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Malteurop - 2 Row50 lb 2 Row 34.3 2.15 79.4%
2 lb Crisp Malting - Pale Chocolate2 lb Pale Chocolate 32.7 220 3.2%
3 lb Weyermann - Carafa III3 lb Carafa III 32 525 4.8%
6 lb Rye6 lb Rye 38 3.5 9.5%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 3.2%
63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Magnum3.5 oz Magnum Hops Pellet 15 Boil 60 min 35.41 8.4%
5 oz Yakima Chief Hops - Centennial5 oz Centennial Hops Pellet 8.7 Boil 20 min 17.77 12%
5 oz Yakima Chief Hops - Chinook5 oz Chinook Hops Pellet 11.8 Boil 20 min 24.1 12%
5 oz Yakima Chief Hops - Citra5 oz Citra Hops Pellet 13.4 Whirlpool at 180 °F 0 min 5.95 12%
5 oz Yakima Chief Hops - Chinook5 oz Chinook Hops Pellet 11.8 Whirlpool at 180 °F 0 min 5.24 12%
18 oz Citra18 oz Citra Hops Pellet 11 Dry Hop at 54 °F 2 days 43.4%
41.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Water Agt Boil 15 min.
5 g Yeast Nutrient Other Mash 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
6 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 544 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 10 50 150 226
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 gal Beta Sac Strike 144 °F 144 °F 30 min
Alpha Sac Infusion 144 °F 154 °F 30 min
Mash Out Infusion 154 °F 168 °F 2 min
15 gal Sparge 168 °F 168 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 29.38 gal (117.53 qt). Suggest reducing initial water volume to 11.85 gal (47.4 qt) and adding 17.38 gal (69.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 31.57 gal (126.27 qt). Suggest reducing strike water volume to 7.12 gal (28.48 qt) and adding 19.57 gal (78.27 qt) sparge/top-off. 26.69 106.8  
Strike water volume at mash thickness of 1.75 qt/lb 26.69 106.8  
Mash volume with grains 31.57 126.3  
Grain absorption losses -7.63 -30.5  
Remaining sparge water volume 10.42 41.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 29.23 116.9  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.51 -2  
Post boil Volume 27.38 109.5  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 27.01 g | 108 qt) 27 108  
Total: 37.11 148.4
Equipment Profile Used: System Default
 
Notes

We have now brewed this 3 times with some minor tweaks. We upped the bitterness with a bit more magnum at the beginning of the boil. We also added the dark malts near the end of the mash with the goal of obtaining color and flavor but reducing the acidity imparted by the dark malts.

The beer one a bronze Medal in the Ultimate IPA Contest. Link provided below. The beer was called ForMatt. The annoucement has a typo where the name of the beer was included on the silver medal but it should have been included in the bronze medal line.



Award Winning Recipe
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  • Last Updated: 2026-04-24 18:57 UTC