Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Rye IPA final?

225 calories 21.7 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cupcake
Hop Utilization: 94%
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created Monday October 4th 2021
1.068
1.015
7.0%
91.0
9.3
5.4
39.64
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 1.56 / lb
14.04
38 3.75 64.3%
2 lb American - White Wheat2 lb White Wheat 2.09 / lb
4.18
40 2.8 14.3%
2 lb American - Rye2 lb Rye 1.65 / lb
3.30
38 3.5 14.3%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 3.00 / lb
1.50
34 40 3.6%
8 oz Gambrinus - Honey Malt8 oz Honey Malt 2.99 / lb
1.50
37 25 3.6%
14 lbs / 24.52
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial (10 AA)0.5 oz Centennial (10 AA) Hops 1.20 / oz
0.60
Pellet 10 Boil 60 min 14.49 4.8%
0.50 oz Centennial (10 AA)0.5 oz Centennial (10 AA) Hops 1.20 / oz
0.60
Pellet 10 Boil 15 min 7.19 4.8%
0.50 oz Citra (11 AA)0.5 oz Citra (11 AA) Hops 1.30 / oz
0.65
Pellet 11 Boil 15 min 7.91 4.8%
0.50 oz Simcoe (12.7 AA)0.5 oz Simcoe (12.7 AA) Hops 1.30 / oz
0.65
Pellet 12.7 Boil 5 min 3.67 4.8%
0.50 oz BSG - Idaho 7 (14.1 AA)0.5 oz BSG - Idaho 7 (14.1 AA) Hops 1.25 / oz
0.63
Pellet 14.1 Whirlpool at 170 °F 20 min 48 4.8%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops 2.00 / oz
2.00
Pellet 11 Whirlpool at 170 °F 20 min 4.49 9.5%
1 oz Simcoe (12.7 AA)1 oz Simcoe (12.7 AA) Hops 1.30 / oz
1.30
Pellet 12.7 Whirlpool at 170 °F 20 min 5.19 9.5%
2 oz BSG - Idaho 7 (14.1 AA)2 oz BSG - Idaho 7 (14.1 AA) Hops 1.75 / oz
3.50
Pellet 14.1 Dry Hop at 65 °F 2 days 19%
2 oz Citra (11 AA)2 oz Citra (11 AA) Hops 1.30 / oz
2.60
Pellet 11 Dry Hop at 65 °F 2 days 19%
2 oz Simcoe (12.7 AA)2 oz Simcoe (12.7 AA) Hops 1.30 / oz
2.60
Pellet 12.7 Dry Hop at 65 °F 2 days 19%
10.50 oz / 15.13
 
Mash Guidelines
Amount Description Type Temp Time
4.75 gal Strike 152 °F 60 min
2.75 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
10.50 g Gypsum Water Agt Mash 0 min.
3.50 ml Lactic acid Water Agt Mash 0 min.
2 g Salt Water Agt Mash 0 min.
5 g ascorbic acid Water Agt Boil 5 min.
1 g BSG - Kerry Whirlfloc T Fining Boil 5 min.
5 g Yeast Nutrient Other Boil 5 min.
1 each White Labs - Yeast nut pill Water Agt Boil 5 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 28 70 250 0
Mash Chemistry and Brewing Water Calculator
 
Notes

I have brewed this beer a few times now. I believe this to be the final version at this point. Hops can be swapped out for any American west coast style hops, but I recommend Citra + Simcoe and/or Idaho 7.

Maris and wheat as the base, and ~7% C40 + Honey malt to add some sweetness, and balance out the 14% rye. Don't skip out on the Maris, as something like standard 2-row will not stand up to this grain bill. Pick a flavorful basemalt if not maris.
Previous bill was 10% rye which resulted in a very light rye flavor in the finish which made for a great West Coast IPA, but not a very impressive Rye IPA.

Boil is Centennial, Simcoe and Citra to 40 IBU's (bump up to ~65 if you want to follow the BJCP guidelines I don't think it needs the extra bitterness though). Whirlpool and Post fermentation Dry hop of Idaho 7, Citra, and Simcoe for big fruity notes as well as some pine, resin, and American hop dankness.

I like to ferment the Voss at around 70-75F during high krausen with a big starter to ensure clean flavor profile. Cool down to ~65F prior to dry-hopping. Can be swapped out for any clean yeast.

I like to do a water profile with a ratio of around Cal:sul 1:3 or so to bring out the crisp dry finish. Can also add a bit of sugar to dry this one out with success.

Last Updated and Sharing
 
28
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-04 18:28 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top
https://www.brewersfriend.com/