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American Rye IPA

  • Gash
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9 years 7 months ago #1466 by Gash
American Rye IPA was created by Gash
American Rye IPA
Author: Lyndon Wilson
Issue: BYO March/April 2009
Lyndon Wilson (South Australia)
American Rye IPA
(7.7 gallons/29 L, all-grain)
Score: 42/50
OG = 1.065 FG = 1.015 IBU = 70 SRM = 10 ABV = 6.5%

"The recipe was inspired by a fellow brewer. The spicy character of the rye really makes this beer as it balances beautifully with the strong malt and hop flavors."

Ingredients
11 lb. (5.0 kg) ale malt
6 lb. 9.5 oz. (3.0 kg) Joe White dark Munich malt
3 lb. 5 oz. (1.5 kg) rye malt
7 oz. (0.20 kg) Bairds medium crystal malt
7 oz. (0.20 kg) Caramunich® type I malt
3.5 oz. (0.10 kg) crystal rye malt
6.9 AAU Nugget hops (mash hops) (0.7 oz./20 g of 9.8% alpha acids)
4.9 AAU Nugget hops (60 mins)(0.5 oz./15 g of 9.8% alpha acids)
7.8 AAU Nugget hops (30 mins)(0.8 oz./23 g of 9.8% alpha acids)
6.6 AAU Cascade hops (20 mins) (1.1 oz./30 g of 6% alpha acids)
6.2 AAU Amarillo hops (20 mins) (0.7 oz./20 g of 8.9% alpha acids)
6.6 AAU Cascade hops (15 mins) (1.1 oz./30 g of 6% alpha acids)
6.6 AAU Cascade hops (10 mins) (1.1 oz./30 g of 6% alpha acids)
1.1 oz (30 g) Cascade hops (0 mins)
2.8 oz. (80 g) Cascade dry hop (7days)
Wyeast 1028 (London Ale) yeast (3 qt./3 L starter)

Step by Step
Two step infusion mash in 27 qts. (26 L) of filtered tap water with ½ teaspoon gypsum and the mash hops. Protein rest at 131 °F (55 °C) for 15 minutes, then conversion at 151 °F (66 °C) for 60 minutes. Add 8 qts. (7 L) boiling water and drain off first runnings, then do two separate batch sparges to collect total of 11 gallons (43 L). Boil for 90 minutes, adding hops at indicated times. Final kettle volume 7.7 gallons (29 L). Yeast prepared from small sample in 1.040 starter. Refrigerate starter and at end of chilling, pour off the liquid, add 1 qt. (1 L) fresh wort and pitch into main batch after 4–6 hours when high activity is visible. Primary fermentation for 14 days. Rack to secondary for 7 days with dry hops added. Conditioned at 32 °F (0 °C) for 3 weeks with 1 teaspoon of gelatine added after the 1st week. Bottled 3 months prior to judging.

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  • Dullahan Brewing
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9 years 7 months ago #1467 by Dullahan Brewing
Replied by Dullahan Brewing on topic American Rye IPA
What does rye do to a beer taste and body wise, i ahve never had it and not sure i can even get it here tbh. :)

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  • Gash
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9 years 7 months ago #1468 by Gash
Replied by Gash on topic American Rye IPA
It's just another flavour, hard to describe, tastes like Rye! :D
Some would say slightly spicy and sharp.

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