121 Summit Rye IPA (1 ratings)

All Grain Recipe

Submitted By: dking3 (Shared)
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Brewer: Dave King
Batch Size: 5.75 galStyle: American IPA (14B)
Boil Size: 8.15 galStyle Guide: BJCP 2008
Color: 8.3 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 109.7 IBUsBoil Time: 60 min
Est OG: 1.078 (18.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 8.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 8.00 oz Pearl 2 Row (1.0 SRM) Grain 1
5 lbs Maris Otter, 2 row (3.0 SRM) Grain 2
3 lbs 8.00 oz Rye Malt (4.7 SRM) Grain 3
2 lbs Munich Malt - 10L (10.0 SRM) Grain 4
8.00 oz Melanoiden Malt (20.0 SRM) Grain 5
4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
1.89 oz Cane (Beet) Sugar (0.0 SRM) Sugar 7
1.00 oz Summit [17.7%] - Boil 55 min Hops 8
2.00 oz Summit [17.7%] - Boil 28 min Hops 9
1.00 oz Summit [17.7%] - Boil 8 min Hops 10
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
4.00 oz Summit [17.7%] - Dry Hop 6 days Hops 12

Ratings

by dking3

Good, but finished too sweet, F.G. = 1.017, needs dried out some, maybe cut back all specialty malts by 1/2, and add cane sugar to get to 1.072. Also, will start using pure O2 in fermenter at yeast pitch. Crystal and Melanoiden malts as well as extensive dry hops probably mask rye, so little reason to use it in this recipe.