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Black Rye IPA

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wpshadowens:
With Black IPA's seemingly being all the rage right now, has anyone tried to do a Black Rye IPA? This is what I am thinking about brewing tomorrow and would appreciate any feedback I can get. My concern is if the Rye Malt is going to muddy it up too much.

10 lbs Maris Otter  66.67 %
3 lbs Rye Malt 20.00 %
8.0 oz Caramel Munich 60L 3.33 %
4.0 oz Carafa Special III 1.67 %
4.0 oz Pale Choclate 1.67 %
0.75 oz Millennium [15.00 %] (60 min) 31.3 IBU
0.75 oz Chinook [13.00 %] (60 min) 27.2 IBU
0.50 oz Amarillo (Leaf) [9.30 %] (15 min) 6.4 IBU
0.50 oz Chinook [13.00 %] (10 min) 6.6 IBU
0.50 oz Centennial [9.00 %] (5 min) 2.5 IBU
0.50 oz Amarillo (Leaf) [9.30 %] (0 min) 
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
1 lbs Corn Sugar (Dextrose) 6.67 %
1 Pkgs Wyeast Rogue Pacman Yeast-Ale

Est Original Gravity: 1.074 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.31 %
Bitterness: 74.0 IBU
Est Color: 21.6 SRM

5 Gallon recipe, Batch Sparge, 65% efficiency, Single infusion mash @ 154 degree
90 min. boil

Thanks,
Bill

blatz:
I like the idea. Sounds very, very interesting.

Personally, I think you need a lot more late hops, but I'm a big hop flavor/aroma guy over bitterness.

denny:
Actually, a black rye IPA is pretty much what Bear Republic's Hot Rod Rye is.

dbeechum:
Not very black though is it?

bluesman:
Looks good with or without the rye. I agree with Blatz in that I would move out a little of the bitterness (40 IBU total for bitterness) and add more flavor/aroma hops (double what you have now).

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