CC Rye-der IPA

All Grain Recipe

Submitted By: dlyford (Shared)
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Brewer: Doug Lyford
Batch Size: 6.00 galStyle: Rye IPA (21B)
Boil Size: 7.75 galStyle Guide: BJCP 2015
Color: 8.7 SRMEquipment: My Equipment Profile
Bitterness: 70.3 IBUsBoil Time: 75 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.59 gal Baltimore City Water 1
12.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
5.00 g Calcium Chloride (Mash 60 min) Misc 3
5.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
6 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
2 lbs Rye Malt (3.7 SRM) Grain 7
2 lbs Vienna Malt, US (3.5 SRM) Grain 8
13.44 oz Crystal Rye Malt 60L (60.0 SRM) Grain 9
8.00 oz Barley, Flaked (1.7 SRM) Grain 10
1.00 oz Tettnang [3.7%] - First Wort Hops 11
1.20 oz Chinook [11.6%] - Boil 60 min Hops 12
1.00 Campden (Potassium Metabisulphite) (Boil 60 min) Misc 13
0.63 oz Chinook [11.6%] - Boil 30 min Hops 14
1.00 tsp Irish Moss (Boil 10 min) Misc 15
0.63 oz Chinook [11.6%] - Boil 5 min Hops 16
1.0 pkgs California Ale (White Labs #WLP001) Yeast 17
1.48 oz Citra [13.3%] - Dry Hop 8 days Hops 18
1.00 oz Cascade [6.2%] - Dry Hop 8 days Hops 19

Notes

04-22-2018: Just noticed that I forgot to put the airlock on yesterday. Oops. Was without airlock for about 21 hours. 04-21-2018: Gravity reading: 1.028. Decided to toss in one ounce of Cascade hops. 04-14-2018: Actual pH measurement of 5.27 ============================================================================================================================= Modified the original recipe. Instead of using 10# Pilsen, I used 6# pilsen and 4# US 2-Row. I had some Briess 60L Rye malt that I got at the 2016 HomeBrewCon that I used instead of the CR60L. http://www.homebrewtalk.com/showthread.php?t=82451 Recipe Type: All Grain Yeast: Safale-05 Yeast Starter: Hydrated Dry Batch Size (Gallons): 5.5 Original Gravity: 1.064 Final Gravity: 1.010 IBU: 67 Boiling Time (Minutes): 90 Color: SRM 9 Primary Fermentation (# of Days & Temp): 10 days at 62-65 degrees Additional Fermentation: Crash cool to 39 degrees for 3 days then keg Secondary Fermentation (# of Days & Temp): None Tasting Notes: Spicy, malty, & very tasty! BCB Rye IPA This is a tasty, yet big beer at 7.2% abv. The flaked barley gives it incredible head retention and a cascading effect like a nitrogen pour. 10# 2 Row Pils 2# Rye 2# Vienna 12 oz. Crystal 60L 8 oz. Flaked Barley 1 oz. Tettnanger FWH 4.4% (First Wort Hopped) 1 oz. Chinook 60 min 12% 0.5 oz. Chinook 30 min 12% 0.5 oz. Chinook 5 min 12% Mashed in at 154 degrees for 70 minutes. Ran off 7 gallons and boiled for 90 minutes.

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