Riley's IPA (Rye IPA)

This beer was inspired by a friend of mine's horses who love beer, particularly hoppy beers. So, I thought, "Horses are huge, so it'll have to be a hoppy, high abv beer... IPA! But horses also love rye, so it will have to be a Rye IPA." It is named after the most down-to-earth horse of the five who, though he's the oldest, is treated like he's the lowest on the totem pole by the other horses. Clearly, he needs the honor of having a beer named after him!

Brewer:	GreenCard Brewery		Email:	rpviking@yahoo.com
Beer:	Riley's IPA (Rye IPA)		Style:	India Pale Ale
Type:	All grain		Size:	5.5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	60 IBU
OG:	1.074		FG:	1.016
Alcohol:	7.5% v/v (5.9% w/w)
Water:	Burtonize all of your water. Arizona water is pretty hard, but I added enough minerals to get it even closer to Burton.
Grain:	9 lb. British pale 16 oz. Wheat malt 16 oz. Dextrine malt (Cara-Pils) 3 lb. Flaked rye
Mash:	78% efficiency
	The Willamette leaf hops are added to the mash. Protein rest at 122 ° Sacch rest at 153 ° Mash out at 168 ° *** add special ingredient Sparge with 168 ° water Collect 7 gallons for the boil. ***Special ingredient: Five to six handfuls of chopped up hay, added when you rise to mash-out temperature. No joke!
Boil:	120 minutes	SG 1.058	7 gallons
	One whirlfloc tablet at 20 min. Two hour boil to caramelize some sugars and darken the wort.
Hops:	1.5 oz. Styrian Goldings (5.5% AA, 60 min.) 2 oz. Willamette (5% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Cascade (aroma) 1 oz. Simcoe (aroma)
Yeast:	White Labs WLP023 Burton Ale in a once stepped up starter.
Log:	Ferment at 68 ° for 5 to 6 days. Rack to secondary and keep at 68 ° for 5 days. Add one oz. whole leaf Simcoe hops at start of secondary. Cool condition at 50 ° for one week before bottling or kegging.
Carbonation:	Carbonate according to the carbonation calculator for IPA.

Recipe posted 02/27/03.