Ripped Rye IPA

All Grain Recipe

Submitted By: T-Bone06660 (Shared)
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Brewer: Trevor
Batch Size: 5.50 galStyle: American IPA (14B)
Boil Size: 6.75 galStyle Guide: BJCP 2008
Color: 13.2 SRMEquipment: My Equipment
Bitterness: 89.2 IBUsBoil Time: 60 min
Est OG: 1.076 (18.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 8.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Rye Malt (4.7 SRM) Grain 2
1 lbs 12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
8.00 oz Carafoam (Weyermann) (2.0 SRM) Grain 4
8.00 oz Wheat - Red Malt (Briess) (2.3 SRM) Grain 5
1.00 oz Mt. Hood [6.0%] - First Wort Hops 6
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.2%] - Boil 60 min Hops 7
0.50 oz Mt. Hood [6.0%] - Boil 30 min Hops 8
1.00 tsp Irish Moss (Boil 15 min) Misc 9
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.0%] - Boil 15 min Hops 10
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 11
1.50 oz Mt. Hood [6.0%] - Steep 10 min Hops 12
1.0 pkgs Vermont IPA (Giga Yeast #GY054) Yeast 13
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Dry Hop 0 days Hops 14
1.00 oz Mt. Hood [6.0%] - Dry Hop 0 days Hops 15

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