Hi everyone,
I've worked up a recipe for a Rye IPA that I'd like to try. I am posting for some constructive criticism to make some final adjustments before brewday (Saturday). Also, I just purchased a RO unit and will be using RO water and building water profiles from here on out. I was wondering what water profile would work best with this recipe? I'm using Bru'n Water.
Estimations:
OG: 1.058
IBU's: 68.5
Color: 15 SRM
ABV: 5.8%
Batch Size: 5.5gal
Grist:
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 78.1 %
2 lbs Rye Malt (4.7 SRM) Grain 15.6 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.9 %
4.8 oz Chocolate Malt (350.0 SRM) Grain 2.3 %
Hops:
1.25 oz Bravo [15.50 %] - First Wort 60.0 min Hop 68.5 IBUs
1.00 oz Chinook [13.00 %] - Steep/Whirlpool 0.0 min Hop 0.0 IBUs
0.50 oz Amarillo [9.20 %] - Steep/Whirlpool 0.0 min Hop 0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Steep/Whirlpool 0.0 min Hop 0.0 IBUs
1.50 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 3.0 Days Hop 0.0 IBUs
0.50 oz Amarillo [9.20 %] - Dry Hop 3.0 Days Hop 0.0 IBUs
0.50 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 3.0 Days Hop 0.0 IBUs
Yeast:
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast
Mash In at 154*F for 60 mins - 4gal
Mash Out at 162*F for 10 mins - 1.6gal
Sparge 168*F - 3.44gal
Boil 60 mins
Whirlpool 20 mins @ 180*F
Chill to 67*F with plate chiller and pitch starter.
Ferment @67*F for 2 weeks, then 65* for 2 weeks.
Force Carb to 2.8vols.
Thanks for your thoughtful input and help! I look forward to brewing this one. I am hoping to have some reddish color to it.