indica86
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Wow, that will have some flavour. I made a Citra Rye recently with 15% and that was lovely.mofox1 said:25% Wey Rye
Wow, that will have some flavour. I made a Citra Rye recently with 15% and that was lovely.mofox1 said:25% Wey Rye
I kegged a similar IPA at the start of March. It was 1.060 with 20% rye and Columbus for bittering and Citra, Amarillo and Centennial in the cube. Turned out great!!mofox1 said:Knocking out a double of a Red Rye IPA today.
Aiming for 1.060, 62ish IBU's, and hopefully a deep red with a SRM of around 13.
50% Gladfields American Ale
25% Wey Rye
15% Gladfields Vienna
4% Gladfields Shepherd Delight
3% Carared
3% Crisp Light Crystal
Columbus for bittering
Galaxy, Simcoe & Chinook @ 0min
Chinook, Citra & Galaxy in the cube
Cascade, Chinook, Citra & Galaxy dry hopped.
Will go Wyeast 1217 West Coast IPA to target a FG of ~1.012.
Finished up only a couple points above target, but had to cube at 100° cos I promised the kids I'd take em to the park... Should have milled last night, would have cut the brew day down a bit.mofox1 said:Knocking out a double of a Red Rye IPA today.
Aiming for 1.060, 62ish IBU's, and hopefully a deep red with a SRM of around 13.
50% Gladfields American Ale
25% Wey Rye
15% Gladfields Vienna
4% Gladfields Shepherd Delight
3% Carared
3% Crisp Light Crystal
Columbus for bittering
Galaxy, Simcoe & Chinook @ 0min
Chinook, Citra & Galaxy in the cube
Cascade, Chinook, Citra & Galaxy dry hopped.
Will go Wyeast 1217 West Coast IPA to target a FG of ~1.012.
Enjoy it while it lasts. My keg ran dry this evening...mofox1 said:Finished up only a couple points above target, but had to cube at 100° cos I promised the kids I'd take em to the park... Should have milled last night, would have cut the brew day down a bit.
Nailed the deep red though. Wort was stunning.
I love what rye brings to a beer. Found a match made in heaven with late Topaz hops, but trying out some different combos this time.indica86 said:Wow, that will have some flavour. I made a Citra Rye recently with 15% and that was lovely.
Recipe: Stephen Dank IPA
Style: American IPA
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 28.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.50 l
Estimated OG: 1.060 SG
Estimated Color: 26.7 EBC
Estimated IBU: 53.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.00 kg Pale Malt (2 Row) UK (5.6 EBC) Grain 2 80.6 %
0.50 kg Munich Malt (14.5 EBC) Grain 3 8.1 %
0.30 kg Caramel/Crystal Malt - 60L (110.0 EBC) Grain 4 4.8 %
0.30 kg Caramel/Crystal Malt -120L (260.0 EBC) Grain 5 4.8 %
0.10 kg Acid Malt (5.9 EBC) Grain 6 1.6 %
10.00 g Columbus (Tomahawk) [15.40 %] - Boil 30. Hop 7 11.6 IBUs
10.00 g Simcoe [13.20 %] - Boil 30.0 min Hop 8 9.9 IBUs
10.00 g Columbus (Tomahawk) [15.40 %] - Boil 20. Hop 9 9.1 IBUs
10.00 g Simcoe [13.20 %] - Boil 20.0 min Hop 10 7.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
10.00 g Columbus (Tomahawk) [15.40 %] - Boil 10. Hop 12 5.5 IBUs
10.00 g Simcoe [13.20 %] - Boil 10.0 min Hop 13 4.7 IBUs
10.00 g Columbus (Tomahawk) [15.40 %] - Steep/Wh Hop 14 2.7 IBUs
10.00 g Simcoe [13.00 %] - Steep/Whirlpool 10.0 Hop 15 2.3 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 16 -
Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 6.20 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Heat to 66.0 C over 15 min 66.0 C 45 min
Mash Out Heat to 76.0 C over 10 min 76.0 C 10 min
Hi Coodgee,Coodgee said:Might put this fellow down on the weekend:
Recipe: Stephen Dank IPA
Style: American IPA
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 28.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.50 l
Estimated OG: 1.060 SG
Estimated Color: 26.7 EBC
Estimated IBU: 53.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.00 kg Pale Malt (2 Row) UK (5.6 EBC) Grain 2 80.6 %
0.50 kg Munich Malt (14.5 EBC) Grain 3 8.1 %
0.30 kg Caramel/Crystal Malt - 60L (110.0 EBC) Grain 4 4.8 %
0.30 kg Caramel/Crystal Malt -120L (260.0 EBC) Grain 5 4.8 %
0.10 kg Acid Malt (5.9 EBC) Grain 6 1.6 %
10.00 g Columbus (Tomahawk) [15.40 %] - Boil 30. Hop 7 11.6 IBUs
10.00 g Simcoe [13.20 %] - Boil 30.0 min Hop 8 9.9 IBUs
10.00 g Columbus (Tomahawk) [15.40 %] - Boil 20. Hop 9 9.1 IBUs
10.00 g Simcoe [13.20 %] - Boil 20.0 min Hop 10 7.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
10.00 g Columbus (Tomahawk) [15.40 %] - Boil 10. Hop 12 5.5 IBUs
10.00 g Simcoe [13.20 %] - Boil 10.0 min Hop 13 4.7 IBUs
10.00 g Columbus (Tomahawk) [15.40 %] - Steep/Wh Hop 14 2.7 IBUs
10.00 g Simcoe [13.00 %] - Steep/Whirlpool 10.0 Hop 15 2.3 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 16 -
I have also been mucking around with different IPA recipes trying to find the sweet spot. While I realise many of the older style IPA's are considered caramel malt heavy I kinda 'grew up' on that style and have a soft spot for them. I really think the two extremes of the style (older crystal heavy vs newer drier light malt) are so different as to be considered different styles. I will brew both types in future, particularly the C-hop heavy caramel style which I think is a great match. The newer lighter style I think suit the newer tropical fruit hops.Coodgee said:I've got an ipa cold crashing now with pilsner malt and a little bit crystal mashed at 65 using citra and a Crosby experimental. This one is supposed to be a contrast to that one. I think 54 ibu should balance that sweetness.
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