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>>> Belgian Rye Black IIPA!!!
Swinging for the fences with this one. The recipe started out as a straight up west coast
IIPA, rich with pungent and citrusy hops late in the boil and in the fermentor. 20% of the
base malt was swapped out for rye malt and 10% chocolate wheat found it way in as well.
To finish it off it's fermented warm with a slight underpitch of WLP500, the Chimay yeast
strain. Should I go all in and oak half of it??? Only time will tell...
| Brewer: | Matthew R. | Email: | - | |||||
| Beer: | >>> Belgian Rye Black IIPA!!! | Style: | - | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 68 IBU | |||||
| OG: | 1.080 | FG: | 1.012 | |||||
| Alcohol: | 8.8% v/v (6.9% w/w) | |||||||
| Water: | Half RO water, half tap. | |||||||
| Grain: | 6.65 lb. American 2-row 2.22 lb. German Munich 1.48 lb. American crystal 60L 1.48 lb. Chocolate Wheat 2.96 lb. Malted Rye |
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| Mash: | 85% efficiency | |||||||
| 148*F for 60 minutes, mashout at 168*F. | ||||||||
| Boil: | 90 minutes | SG 1.053 | 9 gallons | |||||
| 0.54 lb. Cane sugar | ||||||||
| Hops: | 1.0 oz. Galena (11% AA, 90 min.) 1.0 oz. Centennial (10.5% AA, 5 min.) 1.0 oz. Columbus (14.7% AA, 5 min.) 1.0 oz. Galena (11% AA, 5 min.) 1.0 oz. Summit (16.1% AA, 5 min.) 2.0 oz. Amarillo (10.1% AA, 0 min.) 1.0 oz. Centennial (10.5% AA, 0 min.) 1.0 oz. Columbus (14.7% AA, 0 min.) 2 oz. Galena (11% AA, 0 min.) 1 oz. Amarillo (aroma) 2 oz. Centennial (aroma) 2 oz. Galena (aroma) |
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| Log: | Note: "0" minute hop addition is a whirlpool addition (160*F for 20 minutes). "Aroma" addition is a 5 day dry hop (loose pellets in primary fermentor after 3 weeks of controlled fermentation). | |||||||
| Carbonation: | Keg/force carb. | |||||||
Recipe posted 03/04/13.
