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21B5a. Specialty IPA - Rye

202 calories 21 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 202 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Thursday August 31st 2017
1.061
1.015
6.15%
60.42
10.09
5.5
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 61.9%
3 lb American - Rye3 lb Rye 38 3.5 20.6%
2 oz American - Black Malt2 oz Black Malt - (late addition) 28 500 0.9%
2.42 lb Rice Hulls2.42 lb Rice Hulls 0 0 16.6%
14.55 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Eureka0.75 oz Eureka Hops Pellet 18.5 Boil 60 min 50.28 21.4%
0.25 oz Eureka0.25 oz Eureka Hops Pellet 18.5 Boil 10 min 6.08 7.1%
0.25 oz Eureka0.25 oz Eureka Hops Pellet 18.5 Boil 5 min 3.34 7.1%
0.25 oz Eureka0.25 oz Eureka Hops Pellet 18.5 Boil 1 min 0.72 7.1%
2 oz Eureka2 oz Eureka Hops Pellet 18.5 Dry Hop 7 days 57.1%
 
Mash Guidelines
Amount Description Type Temp Time
4.55 gal Single Infusion Infusion 148 °F 90 min
4.71 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1.32 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.80 g Gypsum Water Agt Mash 1 hr.
0.60 g Magnesium Chloride Water Agt Mash 1 hr.
23.47 ml Phosphoric acid Water Agt Mash 1 hr.
7.36 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 390 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Rice Hulls:
Add 1lb for every 5lbs malt to help with heat distribution.

Black Malt:
Mill separately and grind finely
1lb grain to 2qts water
Cold steep with no boil
Mix with cold water and leave at room temperature for full day.
Add to wort in fermenter.

Rye Malt:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Condition at least 4 weeks.

70◦F until kraeusen falls through (about 9 days). Transfer to secondary fermentor. Add dry hops and ferment for about another 7 days.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.

Aroma:
A prominent or intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. It may have low peppery rye malt aroma. A low to medium-low clean grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.

Appearance:
Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.

Flavor:
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. A light grainy spiciness from rye malt should be present. Low yeast-derived fruitiness is acceptable but not required. Rye malt contributes to a dry finish; residual sweetness should be low to none. The bitterness, hop flavor and dryness may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.

Mouthfeel:
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.

Comments:
A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in American IPA. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.

History:
Looking to add complexity and variety to their IPAs, craft brewers and homebrewers substituted rye malt for a portion of their base malt. Rye IPAs, RyePAs or RIPAs have found a place in many craft breweries seasonal rotations.

Characteristic Ingredients:
Pale ale or 2-row brewers malt as the base, 15-20% Rye malt, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Water character varies from soft to moderately sulfate. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.

Style Comparison:
Drier and slightly spicier than an American IPA. Bitterness and spiciness from rye lingers longer than an American IPA. Does not have the intense rye malt character of a Roggenbier. Some examples are stronger like a Double IPA.

Vital Statistics:
OG: 1.056 – 1.075
FG: 1.008 – 1.014
IBUs: 50 – 75
SRM: 6 – 14
ABV: 5.5 – 8.0%

Commercial Examples:
Arcadia Sky High Rye, Bear Republic Hop Rod Rye, Founders Reds Rye, Great Lakes Rye of the Tiger, Sierra Nevada Ruthless Rye

Tags:
high-strength, amber-color, top-fermented, north-America, craft-style, ipa-family, specialty-family, bitter, hoppy

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  • Last Updated: 2019-10-29 21:29 UTC
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