Author Topic: Rye IPA  (Read 3962 times)

Offline scochran13

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Re: Rye IPA
« Reply #15 on: March 19, 2012, 02:03:55 PM »
Gotcha.  I'll pay around with the recipe in beersmith.  8)

Offline scochran13

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Re: Rye IPA
« Reply #16 on: March 19, 2012, 03:46:43 PM »
Okay so here's the revamped one:

Batch size: 6 Gal
SRM: 18
IBU: 71.9
Est OG: 1.068
Est ABV: 6.8%
Based on est mash eff at 78%.  My last beer (in the fermenter right now) was done using my new mill and my mash eff went up to 84%, so we'll see what happens this time.

Hop schedule will stay the same and will keep columbus/chinook dry hop as well.

57.1% 10# Pale Malt
17.1% 3# Rye Malt
8.6% 1.5# Carared
7.1% 1.25# Crystal 60L
2.9% 0.5# Cara-pils
1.4% 0.25# Carafa I
0.5# Rice hulls

Mash 154 for 1 hour, sparge, boil, chill and ferment with Pacman at 62 for 10-14 days, dry hop for 5 at 68.
« Last Edit: March 19, 2012, 06:47:26 PM by scochran13 »

Offline juggabrew303

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Re: Rye IPA
« Reply #17 on: March 02, 2017, 11:57:57 AM »
I'll have to look up Denny's recipe and take a look.

You can find it here...

http://wiki.homebrewersassociation.org/DCRyeIPA
I last brewed this in 2013 and was thinking of  revisiting it.  I just started brewing and was scammed into getting 5.2 stabilizer, which to me muddled the hop flavor. Now I know better.

Denny, with all the new hops available and the recent trend in late hopping would you do anything different with the recipe if you still brew this now?


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Offline denny

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Re: Rye IPA
« Reply #18 on: March 02, 2017, 12:04:44 PM »
I last brewed this in 2013 and was thinking of  revisiting it.  I just started brewing and was scammed into getting 5.2 stabilizer, which to me muddled the hop flavor. Now I know better.

Denny, with all the new hops available and the recent trend in late hopping would you do anything different with the recipe if you still brew this now?


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For me and my wife, this recipe is perfect and I wouldn't change a thing.  If I did, it would be a different beer.
Life begins at 60.....1.060, that is!

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