Red Bike RYEder IPA

All Grain Recipe

Submitted By: PirateBrewer (Shared)
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Brewer: Tim McTaggart
Batch Size: 6.00 galStyle: American IPA (14B)
Boil Size: 7.24 galStyle Guide: BJCP 2008
Color: 7.9 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 90.3 IBUsBoil Time: 60 min
Est OG: 1.072 (17.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Amount Name Type #
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 8.00 oz Rye Malt (5.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
6.40 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1.50 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 5
0.30 oz Columbus (Tomahawk) [14.0%] - Boil 5 min Hops 6
1.00 oz Cascade [5.4%] - Boil 1 min Hops 7
0.20 oz Columbus (Tomahawk) [14.0%] - Boil 1 min Hops 8
1 pkgs American Ale (Wyeast Labs #1056) Yeast 9
2.00 oz Cascade [5.4%] - Dry Hop 10 days Hops 10
1.00 oz Columbus (Tomahawk) [14.0%] - Dry Hop 10 days Hops 11

Taste Notes

This turned out real nice. When the beer went into the keg I could taste some citrus bitterness like that from an orange. Later, after carbonation I could only get citrus like that from grapefruit. Nice hop aroma. Definately brew this one again. Consider bumping up the percentage of rye to at least 15%. Cut back a little bit on the 60 minute hops and save them for the late addition.


This recipe is formulated based on the description of a great beer provided by Don (Red Bike Rider). The description reads below is from the brewery. Rye 75 IPA Rye 75 IPA is a tribute to our friends along Interstate 75. The complex malt flavor in this IPA is afforded by a blend of pale barley, rye, and caramel malts. Rye 75’s malty sweetness is balanced with the spicy malt flavor from a generous addition of rye malt. In addition to its big malt profile, Rye 75 is balanced with an equally assertive dose of American hops yielding 75 IBUs. The additions of Cascade and Columbus hops, not only bitter this beer, but also lend a very citrus and floral flavor and aroma. • ABV: 7.5 • IBU: 75.0 • OG: 17.0 Based on the description above and some research on IPA beers this recipe is based on the following guidelines. The conersion of the OG is about about 1.070 SG (I'll go as high as 1.075 to stick with the beer name). Bitter units being 75, I'm looking for roughly 1.0 for IBU/SG ratio. Need to use a low mash temp and a yeast that will attenuate well. Easy on the crystal malts (keep the non-fermentables low). Keep the rye grain to 15% or less (a little rye goes a long way). Don likes beer with lots of hops and he also likes rye. This seems like a fitting brew experiment and to give Don some beer as a thanks for his last two years of helping me and watching my back for two years on the SRCA executive committee. Thank you Don. Tim aka Pirate Brewer --------------------------------- YEAST STARTER Three days before brew day made a 1.2 L starter. One day before brew day added 500 ml of starter. --------------------------------- BREW DAY Good brew session. Brewed on 11/11/11 Pre-boil gravity measusred 14.2 Brix or 1.057 SG. OG measured 17.4 Brix or 1.071 SG. Final volume was about 5.5 gallons in the pot, transferred 5 gallons to carboy to ferment. Mashed with 1.3 quarts per pound, it was very thick and only got 1.5 gallons out of the first runnings. Suggest going back to 1.5 qts/lb. --------------------------------- FERMENTATION Used blow off tube. Signs of fermentation within an hour. Good thing for the blow off tube; it blew. Lost about 0.5 gallon beer. Fermented in pirmary for 12 days. Transfer to secondary and then dry hopped for 10 days. Kegged the beer on 12/3/11.
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