Black Rye IPA extract recipe - feedback please

[upsidedown]

Hi,

So we are keen to try our hand at a Black Rye IPA, extract with some stepped grains.

I have been playing with BeerSmith, taking a few recipe ideas from ones I have found on-line. Thinking that i will probably up the dry hopping, depends on what i have left over from the initial brew.

Keen to hear what everyone things of this recipe

Ingredients

0.50 kg Carafa II (811.6 EBC)
0.50 kg Caramel/Crystal Malt - 40L
3.50 kg Light Dry Extract [Boil for 60 min]

40.00 g Simcoe [13.00 %] - Boil 60.0 min

1.50 kg Rye Malt Extract [Boil for 30 min]

30.00 g Centennial [10.00 %] - Boil 20.0 min
30.00 g Citra [12.00 %] - Boil 15.0 min
30.00 g Amarillo [9.20 %] - Boil 5.0 min

1.5 pkg Northwest Ale (Wyeast Labs #1332

30.00 g Citra [12.00 %] - Dry Hop 5.0 Days
30.00 g Simcoe [13.00 %] - Dry Hop 5.0 Days


Type: Extract
Batch Size: 23.00 l
Boil Size: 11.00 l
Boil Time: 60 min
End of Boil Vol: 9.90 l
Final Bottling Vol: 21.49 l
Fermentation: Ale, Single Stage
Efficiency: 72.00 %


Gravity, Alcohol Content and Color
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 43.2 IBUs
Est Color: 62.7 EBC



Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 143.63 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Single Stage
Volumes of CO2: 2.5
Carbonation Used: Bottle with 143.63 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

 

[shacked]

Hey mate,

I'm a big fan of a Black IPA and also since going to AG am a big fan of Rye.

I plugged your recipe into IanH's spreadsheet at got the following:

OG: 1.080
FG: 1.025
IBU: 100
EBC: 50

I'm not sure why the substantial difference??

Anyway assuming the spreadsheet is close, I think you have a bit too much in the way of fermentibles (LME and DME), which is pushing your OG up towards Imperial IPA territory (which starts at 1.075). Maybe aim for something closer to 1.065 (remove a kilo of your DME).

Your FG looks a bit high and your beer may turn out a little on the sweet side. Your bitterness may balance this out or you could also consider using some dextrose in place of DME to dry your beer out. A different yeast (1056, US05, WLP001 for example) may attenuate more, leaving the beer drier.

For an IPA I like to do a bittering addition then add hops late in the boil. Personal preference but I'd do a 60m then 10m, 5m and 0m and shoot for 65-odd IBUs.

 

[maaark]

Hey mate, I think 25% rye might be too much.

I think 15 - 20% might be a more palatable amount. Killer Sprocket's Rye IPA uses 16% rye and I currently have an extract Rye Session IPA in the fermenter with 17% rye and the spice comes through really well. My recipe was:

3.0kg Briess Rye LME (20% rye)
500g LDM
15g Northern Brewer @ 60 m
20g Simcoe @ 20 m
20g Simcoe @ 10 m
15g Vic Secret @ 5 min
20g Simcoe @ 0 min
45g Vic Secret dry hop
US05
21 litre batch

OG 1048

Let us know how you go.


EDIT: Sorry mate, what brand is the liquid rye extract? It might not actually be 100% rye - MY BAD.

 

[upsidedown]

Thanks for the feedback.

WIll have a play around with the recipe.

The Rye- Briess Extract Liquid - Rye

 

[shacked]

http://www.brewingwithbriess.com/Products/Extracts.htm#Rye

70% Base Malt
20% Rye Malt
10% Caramel Malt 40L


Might look to omit or reduce the steeped crystal too mate as the extract already has some in.