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try rye ipa
sort of followed a recipe from byo magazine dated may-june 2004. i substituted 51/2lbs briess dme for the 11 lbs pale malt and i used different hops.
| Brewer: | dave | Email: | drsieg@adelphia.net | |||||
| Beer: | try rye ipa | Style: | India Pale Ale | |||||
| Type: | Partial mash | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 73 IBU | |||||
| OG: | 1.077 | FG: | 1.016 | |||||
| Alcohol: | 7.9% v/v (6.2% w/w) | |||||||
| Water: | water was filtered thru pur plus and added 1 tsp gypsum in the boil | |||||||
| Grain: | 1 lb. 8 oz. Belgian pale 8 oz. Wheat malt 8 oz. German Munich 8 oz. Dextrine malt (Cara-Pils) 1 lb. 4 oz. British crystal 50-60L 3 lb. Rye (raw) |
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| Mash: | 60% efficiency | |||||||
| heated water to 115° and added to grains which brought temp to approx 112° and let sit for 20 min for beta-glucan rest then ( apparently helps with sparge when using rye and wheat grains )brought temp to 152° for 1 hr and checked for starch conversion | ||||||||
| Boil: | 60 minutes | SG 1.101 | 4 gallons | |||||
| 5 lb. 8 oz. Light dry malt extract | ||||||||
| added 1 tsp irish moss last 15 min. according to this program i'm way over hopped but according to beersmith program it's right in the ball park | ||||||||
| Hops: | 1.5 oz. yak magnum (16.8% AA, 60 min.) 1 oz. amarillo (7.9% AA, 30 min.) 1 oz. amarillo (7.9% AA, 15 min.) |
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| Yeast: | used white labs WLP001 califonia ale yeast-no starter | |||||||
Recipe posted 08/09/04.
