Red RyePA

All Grain Recipe

Submitted By: Scorched (Shared)
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Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 6.43 galStyle Guide: BJCP 2008
Color: 13.8 SRMEquipment: 5.5 Gallon All Grain Setup
Bitterness: 53.9 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
6.00 oz Special B Malt (180.0 SRM) Grain 2
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.00 oz Rice Hulls (0.0 SRM) Adjunct 4
1 lbs Caramunich Malt (45.0 SRM) Grain 5
3 lbs Rye Malt (4.7 SRM) Grain 6
1.00 oz Citra [13.7%] - First Wort Hops 7
0.45 oz Cascade [7.8%] - Boil 60 min Hops 8
0.50 oz Cascade [7.8%] - Boil 30 min Hops 9
0.50 oz Citra [12.5%] - Boil 15 min Hops 10
1.00 oz El Dorado [14.9%] - Boil 0 min Hops 11
0.50 oz Citra [12.5%] - Boil 0 min Hops 12
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 13
1.00 oz Citra [13.9%] - Dry Hop 14 days Hops 14
1.00 oz Amarillo [8.5%] - Dry Hop 14 days Hops 15

Taste Notes

Rye and malt backbone help provide balance to the hop brashness. Using FWH provides a smoother bitterness then expected for an IPA. Overall very well blended and more in the tradition of an east coast IPA.

Notes

Mashed at 152 down to 147 for 1:20. First runnings drawn at 1.087 adjusted. Drawn atop first wort hops. Second runnings drawn at 1.061 adjusted. Third runnings drawn at 1.041 adjusted. Total going into boil was 6.25 gallons at 120f. Measured pre-boil was 1.063 adjusted. OG going into fermenter was 1.064 and 6 gallons, over volume. Difficulty keeping lid on bucket resulted in open air fermentation for 2 periods of time. Had to ratchet strap the lid on. Added 1oz leaf Citra and 1oz leaf Amarillo @7 days.

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