IPA - Specialty IPA: Rye IPA
BJCP Style Guide
Top 10 Specialty IPA: Rye IPA Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Rye IPA |
25 L | 6.83% | 72.48 | 1.065 | 1.013 | BIAB | 7105 | |
RyePA |
18 L | 6.96% | 54.01 | 1.068 | 1.015 | All Grain | 5843 | |
red's rye clone |
5.5 gal | 6.68% | 102.35 | 1.062 | 1.011 | All Grain | 5653 | |
Rye IPA |
38 L | 6.18% | 68.46 | 1.057 | 1.010 | All Grain | 5440 | |
Albino Squid Assassin Clone |
17.35 L | 7.79% | 91.53 | 1.071 | 1.012 | BIAB | 5118 | |
OAT Rye NEIPA |
5 gal | 6.4% | 65.19 | 1.056 | 1.008 | All Grain | 4326 | |
SN Ruthless Rye |
24 L | 6.37% | 54.88 | 1.060 | 1.011 | BIAB | 3535 | |
Soul Citras RPA |
5.25 gal | 5.76% | 68.43 | 1.054 | 1.010 | extract | 3271 | |
Miss American rye |
3 gal | 8.26% | 56.75 | 1.076 | 1.013 | BIAB | 3185 | |
Rye Drink Therefore Rye Am (session version) |
25.3 L | 4.23% | 69.22 | 1.040 | 1.008 | BIAB | 2998 |
Newest Specialty IPA: Rye IPA Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Rye IPA (RRR, US base malt) |
5.5 gal | 6.97% | 79.52 | 1.072 | 1.019 | BIAB | 40 | |
Sorachi Ace Rye IPA |
2.2 gal | 8.88% | 86.28 | 1.090 | 1.023 | extract | 41 | |
Awesome Recipe |
23 L | 5.9% | 64.89 | 1.055 | 1.010 | All Grain | 24 | |
BRUT IPA |
650 L | 5.13% | 0 | 1.051 | 1.012 | All Grain | 53 | |
RyePA |
10 L | 7.42% | 59.07 | 1.074 | 1.018 | BIAB | 55 | |
Awesome Recipe |
5 gal | 7.58% | 2.31 | 1.074 | 1.016 | All Grain | 35 | |
Rye IPA (last) |
20 L | 6.3% | 31.91 | 1.062 | 1.014 | All Grain | 62 | |
Rye IPA 202410 |
5 gal | 6.38% | 105.06 | 1.061 | 1.012 | BIAB | 112 | |
Traveling Man Rye IPA |
38 gal | 6.15% | 51.52 | 1.061 | 1.015 | All Grain | 78 | |
Rye PA Redux |
10 L | 5.97% | 69.6 | 1.056 | 1.011 | All Grain | 72 |
Fermentables Used In Specialty IPA: Rye IPA Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Rye | 487 | Grain | base malt |
3.5°L
|
38 | 17% | 1% - 62% | |
US - Pale 2-Row | 369 | US | Grain | base malt |
1.8°L
|
37 | 64% | 14% - 100% |
Flaked Rye | 174 | Adjunct | raw |
2.8°L
|
36 | 10% | 2% - 50% | |
Caramel / Crystal 60L | 155 | Grain | crystal malt |
60°L
|
34 | 6% | 1% - 17% | |
German - Rye | 152 | German | Grain | base malt |
3.5°L
|
38 | 19% | 5% - 100% |
American - Carapils (Dextrine Malt) | 146 | American | Grain | crystal malt |
1.8°L
|
33 | 5% | 0% - 15% |
American - Caramel / Crystal 40L | 132 | American | Grain | crystal malt |
40°L
|
34 | 6% | 1% - 18% |
United Kingdom - Maris Otter Pale | 127 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 55% | 5% - 91% |
Rice Hulls | 117 | Adjunct | other |
0°L
|
0 | 5% | 0% - 14% | |
Briess - Rye Malt | 84 | American | Grain | base malt |
3.7°L
|
36.8 | 19% | 5% - 93% |
Hops Used In Specialty IPA: Rye IPA Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Citra | 271 | 11 | 18% | 0% - 80% |
Amarillo | 254 | 8.6 | 18% | 3% - 76% |
Chinook | 236 | 13 | 18% | 1% - 100% |
Columbus | 200 | 15 | 17% | 0% - 100% |
Centennial | 198 | 10 | 18% | 1% - 75% |
Cascade | 197 | 7 | 19% | 2% - 71% |
Simcoe | 169 | 12.7 | 17% | 0% - 100% |
Mosaic | 123 | 12.5 | 18% | 1% - 53% |
Magnum | 113 | 15 | 16% | 2% - 100% |
Warrior | 48 | 16 | 18% | 4% - 50% |
Steeping Grains Used In Specialty IPA: Rye IPA Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Rye | 18 | Grain | base malt |
3.5°L
|
38 | 48% | 14% - 100% | |
American - Caramel / Crystal 40L | 8 | American | Grain | crystal malt |
40°L
|
34 | 42% | 13% - 100% |
Caramel / Crystal 60L | 4 | Grain | crystal malt |
60°L
|
34 | 28% | 13% - 50% | |
American - Chocolate | 4 | American | Grain | roasted malt |
350°L
|
29 | 6% | 3% - 8% |
Briess - Rye Malt | 3 | American | Grain | base malt |
3.7°L
|
36.8 | 75% | 50% - 100% |
Belgian - Biscuit | 3 | Belgian | Grain | roasted malt |
23°L
|
35 | 22% | 20% - 25% |
American - Victory | 3 | American | Grain | roasted malt |
28°L
|
34 | 26% | 20% - 34% |
US - Pale 2-Row | 3 | US | Grain | base malt |
1.8°L
|
37 | 34% | 18% - 59% |
Munich - Light 10L | 3 | Grain | specialty malt |
10°L
|
33 | 27% | 9% - 43% | |
American - Caramel / Crystal 75L | 3 | American | Grain | crystal malt |
75°L
|
33 | 37% | 29% - 50% |
Yeasts Used In Specialty IPA: Rye IPA Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Fermentis - Safale - American Ale Yeast US-05 | 339 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
White Labs - California Ale Yeast WLP001 | 77 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Wyeast - American Ale 1056 | 61 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Fermentis - Safale - English Ale Yeast S-04 | 35 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Wyeast - Denny's Favorite 50 1450 | 28 | Wyeast | Ale | 0.1 | Low | 75% | 60°F | 70°F |
Wyeast - American Ale II 1272 | 25 | Wyeast | Ale | 0.1 | High | 74% | 60°F | 72°F |
White Labs - California Ale V Yeast WLP051 | 22 | White Labs | Ale | Med-High | Med-High | 72.5% | 66°F | 70°F |
White Labs - San Diego Super Yeast WLP090 | 19 | White Labs | Ale | High | Med-High | 79.5% | 65°F | 68°F |
Danstar - Nottingham Ale Yeast | 19 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
Lallemand - LALBREW® VOSS KVEIK ALE YEAST | 19 | Lallemand | Ales | High | High | 80% | 77°F | 104°F |
Other Ingredients Used In Specialty IPA: Rye IPA Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 186 | Water Agt | Mash | 27% | 0% - 100% |
Calcium Chloride (dihydrate) | 82 | Water Agt | Mash | 10% | 0% - 57% |
Irish Moss | 79 | Fining | Boil | 68% | 0% - 100% |
Epsom Salt | 75 | Water Agt | Mash | 10% | 0% - 100% |
Whirlfloc | 73 | Fining | Boil | 62% | 0% - 100% |
Lactic acid | 70 | Water Agt | Mash | 69% | 0% - 100% |
Calcium Chloride (anhydrous) | 34 | Water Agt | Mash | 15% | 0% - 54% |
Calcium Chloride (dihydrate) | 30 | Water Agt | Boil | 14% | 0% - 63% |
Yeast Nutrient | 28 | Water Agt | Mash | 20% | 0% - 100% |
Baking Soda | 18 | Water Agt | Mash | 9% | 0% - 32% |