[Brewtopalonian]

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. 

[denny]

More rye...get it up to 20%.  IMO.

[Brewtopalonian]

More rye...get it up to 20%.  IMO.

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

[jtoots]

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.

[denny]

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.

[denny]

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?

[Brewtopalonian]

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.

[denny]

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.

[Brewtopalonian]

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.

[Iliff Ave]

I recommend chocolate rye instead of chocolate malt. I love it in my red rye.

[Nathan]

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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[Brewtopalonian]

anyone know what water profile I should use?

[jtoots]

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!