Rye IPA

[UsernameTaken]

I've had some great rye ipa's and I would like to try and make one.

My current non rye ipa grain bill is 85% pilsner, 10% Munich and 5% crystal.

Could I just replace the Munich with Rye?

Cheers,
UNT

 

[shacked]

Made a few of these. Love them; can't get enough rye!!!!!!

You can definitely just swap the munich with rye. However, if you like munich in your IPA then I'd just sub out 10% to 20% of your base malt; leave anything else the same. My last Rye IPA was about 20% Rye, 5% Crystal, 5% Munich, 5% wheat and the rest pale.

As an aside, I have found that some of the more dank/pine hops late (Columbus, Chinook, Simoce, Ella, even US Cascade) paired with more tropical/fruity hops late and dry seem to play very nicely with rye in an IPA. What are you thinking with regard to hops?

 

[Dan Pratt]

Stockade Brewery make the 8Bit IPA which is pretty good.

90% Vienna Malt
10% Rye malt

magnum for bittering
Citra, Cascade and Galaxy late say @5mins.

Same combo for dry hop

 

[Coodgee]

This is my RyePA. Not really to any BJCP style but it's a rich, creamy, brew with a complex, fruity & spicy flavour yet still quite drinkable. If you are gently with it you get a really nice red papaya aroma:

Batch Size (fermenter): 22.25 l   
Estimated OG: 1.054 SG
Estimated Color: 27.1 EBC
Estimated IBU: 62.0 IBUs
Brewhouse Efficiency: 68.70 %

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
23.00 l               Brisbane                                 Water         1        -             
12.15 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
3.20 kg               Marris Otter (5.6 EBC)                   Grain         3        53.3 %        
1.00 kg               Munich Malt II (22.5 EBC)                Grain         4        16.7 %        
0.80 kg               Rye Malt (5.0 EBC)                       Grain         5        13.3 %        
0.50 kg               Pilsner (Weyermann) (3.3 EBC)            Grain         6        8.3 %         
0.25 kg               Caramal Rye Malt (175.0 EBC)             Grain         7        4.2 %         
0.25 kg               Caramel/Crystal Malt - 80L (260.0 EBC)   Grain         8        4.2 %         
0.50 Items            Whirlfloc Tablet (Boil 10.0 mins)        Fining        9        -             
50.00 g               Simcoe [14.10 %] - Boil 10.0 min         Hop           10       25.2 IBUs     
40.00 g               Chinook [13.30 %] - Boil 10.0 min        Hop           11       19.0 IBUs     
40.00 g               Mosaic (HBC 369) [12.50 %] - Boil 10.0 m Hop           12       17.9 IBUs     
1.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         13       -             
50.00 g               Chinook [13.30 %] - Dry Hop 4.0 Days     Hop           14       0.0 IBUs      
50.00 g               Mosaic (HBC 369) [12.50 %] - Dry Hop 4.0 Hop           15       0.0 IBUs      
50.00 g               Simcoe [14.10 %] - Dry Hop 4.0 Days      Hop           16       0.0 IBUs

 

[UsernameTaken]

Thanks for all the ideas. Looking forward to having a crack at a Rye IPA!

Cheers,
UNT

 

[mtb]

If you reckon you've brewed a winner, consider the IPA comp underway in March

 

[peteru]

Rye at around 10-15% in an IPA works pretty well. You can go a bit higher in darker beers.

I'd say that at 5% it may be too subtle to notice much difference.

 

[indica86]

+1 for 15%.

Works so well with Citra in the hop bill.
Yum yum yum.

Hmm, might have to make one.

 

[LorriSanga]

This is a recipe for SN Ruthless Rye IPA. Ive never brewed it but I liked the beer.

https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-ruthless-rye-clone/

 

[shacked]

Now I want to brew a Rye IPA. On the list for tomorrow:

77% Pale
18% Rye
3% Light Crystal
2% Toffee

+ some sugarz

Citra, 007 and Sticklebract

 

[indica86]

Yep, that will be tops.
Stickle compliments Rye very nicely too.

 

[shacked]

Was 100% inspired by this thread!

 

[UsernameTaken]

Ok, I did it, and I reckon it's by far the best beer I have ever made!

6.50kg Pilsner - 74%
1.00kg Munich Malt - 11%
1.00kg Rye Malt - 11%
0.35kg Crystal 60L - 4%

40g Simcoe @60
40g Simcoe & 80g Centennial/Mosaic @0

1.060 - US05 @18c
40g Simcoe/Mosaic/Centennial for 5 days

So happy with it I will change nothing when I make it again!

Cheers,
UNT

 

[Dan Pratt]

Nice. Was the dry hop 40g of each ?

 

[UsernameTaken]

Yes, 40g of each!

 

[mofox1]

C'mon, more rye!... h34r:

Edit: And dry hop twice. Yum.

 

[Reedy]

Ok, I did it, and I reckon it's by far the best beer I have ever made!

6.50kg Pilsner - 74%
1.00kg Munich Malt - 11%
1.00kg Rye Malt - 11%
0.35kg Crystal 60L - 4%

40g Simcoe @60
40g Simcoe & 80g Centennial/Mosaic @0

1.060 - US05 @18c
40g Simcoe/Mosaic/Centennial for 5 days

So happy with it I will change nothing when I make it again!

Cheers,
UNT

Looks good, was this no-chill?

 

[UsernameTaken]

Yep.

Brewed in a bag, no chill, temp controlled fermentation @18c, cold crashed to 3c for 7 days then into the keg.

Can't stop drinking it!

Cheers,
UNT

 

[UsernameTaken]

So just made another one and not quite the same results!

I upped the Rye a little and increased the dry hops a little but I forgot the brewbrite!

This caused a massive yeast cake in the fermenter but the beer seemed reasonably clear going into the keg.

But it is pouring like shit now! I added some gelatin to the keg but it has made no difference. This beer is so fucked I am considering chucking it!

Could just forgetting the brebrite screw the brew up this badly or do you think something else has happened?

Cheers,
UNT

 

[shacked]

What do you mean "pouring like sh!t"? Is it too thick or too cloudy or full of sediment? How is the taste?

I think brewbrite helps beers but omitting it wouldn't be the difference between enjoying a beer and tipping it down the sink.