Bastard Rye-PA

Ok, so it doesn't fit the "technical version" of an IPA. So let's
call this an aggressively hopped, fairly high test, pseudo, or
Bastard Rye-PA.

Brewer:	Andy Bear Greider		Email:	andygreider@comcast.net
Beer:	Bastard Rye-PA		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5.5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	95 IBU
OG:	1.076		FG:	1.018
Alcohol:	7.4% v/v (5.8% w/w)
Water:	all Polar Spring Spring Water
Grain:	4 lb. British pale 1 lb. British Munich 1 lb. American crystal 20L 1 lb. Flaked rye
Steep:	all grains steeping in 160° water for 30 minutes.
Boil:	60 minutes	SG 1.208	2 gallons
	4 lb. Light dry malt extract 2 lb. Amber dry malt extract 6 oz. Honey
	8 oz Malt Dextrine added after steep, before boil. Honey added at the 30 min mark. Irish Moss added with 5 minutes left in boil.
Hops:	2 oz. Columbus (14.2% AA, 60 min.) 1 oz. Target (10% AA, 45 min.) .7 oz. Tettnanger (aroma)
Yeast:	White Labs WLP001 - California Ale, was very aggressive in the airating of this after pitching yeast into primary fermenter.
Log:	Began brewing on August 16, 2003. Pitched Yeast at 72°, we'll see from here....next morning, 12 hours later, airlock starting to bubble. In primary - taste was strong, malty with hops very present, and the rye and honey were noticeable, although not very much so. Gonna ferment for 5-7 days, then rack to secondary, dry hop for one week with 1 oz of Williamette.
Carbonation:	I'll be using 3/4 cup of corn sugar.
Tasting:	In primary - Taste was strong, malty with hops very present, and the rye and honey were noticeable, although not very much so. Gonna ferment for 5-7 days, then rack to secondary, dry hop for one week with 1 oz of Williamette. Will add more tasting notes then.

Recipe posted 08/17/03.