Author Topic: Rye IPA help?  (Read 444 times)

Offline Brewtopalonian

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Rye IPA help?
« on: April 04, 2018, 03:49:30 PM »
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. 
"If you don't have time to do it right, you definitely don't have time to do it wrong - and - If it's worth doing, it's worth doing it right!"

Offline denny

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Re: Rye IPA help?
« Reply #1 on: April 04, 2018, 04:00:11 PM »
More rye...get it up to 20%.  IMO.
Life begins at 60.....1.060, that is!

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Offline Brewtopalonian

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Re: Rye IPA help?
« Reply #2 on: April 04, 2018, 04:33:59 PM »
More rye...get it up to 20%.  IMO.

Thanks Denny, will do.  Should I reduce the 2 row to maintain same or similar gravity?
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Offline jtoots

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Re: Rye IPA help?
« Reply #3 on: April 04, 2018, 04:49:27 PM »
my suggestion would be to cut or reduce the chocolate malt so your color gets down to 13ish at most... darker than that, in my experience, is headed towards brown when in a glass.  13 is a nice amber/red depending on the malt bill.

Offline denny

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Re: Rye IPA help?
« Reply #4 on: April 04, 2018, 04:49:36 PM »
More rye...get it up to 20%.  IMO.

Thanks Denny, will do.  Should I reduce the 2 row to maintain same or similar gravity?

Yep, that's the way I do it.
Life begins at 60.....1.060, that is!

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Offline denny

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Re: Rye IPA help?
« Reply #5 on: April 04, 2018, 04:50:27 PM »
my suggestion would be to cut or reduce the chocolate malt so your color gets down to 13ish at most... darker than that, in my experience, is headed towards brown when in a glass.  13 is a nice amber/red depending on the malt bill.

Is brown a problem?  Ever had Hop Rod Rye?
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Brewtopalonian

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Re: Rye IPA help?
« Reply #6 on: April 04, 2018, 04:56:05 PM »
my suggestion would be to cut or reduce the chocolate malt so your color gets down to 13ish at most... darker than that, in my experience, is headed towards brown when in a glass.  13 is a nice amber/red depending on the malt bill.

Is brown a problem?  Ever had Hop Rod Rye?

Brown isn't a problem, I did mention in my OP that I am aiming for a reddish color so he suggested to drop the chocolate malt down to obtain 13 SRM instead of the 15 I had.  I've made some adjustments and have my rye now at 20% and 2 row at 75%.  I dropped a little chocolate to obtain 13SRM.  Thanks for the input guys.
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Offline denny

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Re: Rye IPA help?
« Reply #7 on: April 04, 2018, 05:01:52 PM »
Brown isn't a problem, I did mention in my OP that I am aiming for a reddish color so he suggested to drop the chocolate malt down to obtain 13 SRM instead of the 15 I had.  I've made some adjustments and have my rye now at 20% and 2 row at 75%.  I dropped a little chocolate to obtain 13SRM.  Thanks for the input guys.

Sorry, guess I overlooked that.
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Brewtopalonian

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Re: Rye IPA help?
« Reply #8 on: April 04, 2018, 05:04:09 PM »
No worries Denny!  I appreciate the input!  I am aiming for the Red color because I'm making this beer for a friend who's favorite hockey team is the Red wings and her favorite beer also happens to be Rye's.  So I figured I'd make a Red Wings RyePA for her.
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Offline goschman

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Re: Rye IPA help?
« Reply #9 on: April 04, 2018, 05:37:12 PM »
I recommend chocolate rye instead of chocolate malt. I love it in my red rye.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA

Offline Nathan

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Re: Rye IPA help?
« Reply #10 on: April 04, 2018, 06:27:27 PM »
I recommend chocolate rye instead of chocolate malt. I love it in my red rye.
I add a pound of flaked rye to mine it adds a hazy element and a bit of mouth feel


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Offline Brewtopalonian

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Re: Rye IPA help?
« Reply #11 on: April 05, 2018, 03:04:20 AM »
anyone know what water profile I should use?
"If you don't have time to do it right, you definitely don't have time to do it wrong - and - If it's worth doing, it's worth doing it right!"

Offline jtoots

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Re: Rye IPA help?
« Reply #12 on: April 05, 2018, 12:10:31 PM »
my suggestion would be to cut or reduce the chocolate malt so your color gets down to 13ish at most... darker than that, in my experience, is headed towards brown when in a glass.  13 is a nice amber/red depending on the malt bill.

Is brown a problem?  Ever had Hop Rod Rye?

Nope, not a problem, just offering some humble input to hit the OP's reddish goal... which I personally happen to like in a rye IPA.  Never had Hop Rod Rye but I'll certainly keep an eye out for it!