Black Rye Double IPA

Beer Recipes
1

Thoughts on this? just sort of taking a stab in the dark on the hop bill;

Black Rye Imperial IPA:

12gal
1.077 SG
8% ABV
80-85 IBUs

20% Malted Rye
5% English Medium Crystal
2-5% Briess Midnight Wheat
50-53% 2-row
20% Maris Otter

Apollo to bitter
15min 3oz each Simcoe and Galaxy
0min 2oz each Simcoe, Citra, Galaxy
Dryhop: 2oz Citra, 4oz Columbus, 2oz Simcoe

Was contemplating using El Dorado, Calypso or Mosaic in there, but trying to keep it at 4 varieties for the aroma and flavor hops.  Completely open to suggestions.

2

That looks glorious. 8)

Love the grist.

3

Looks fantastic.  You’ll have to post how it comes out.  I like to put a few oz of chocolate malt in a black IPA for a slight roastiness, but otherwise I wouldn’t change a thing. Love the hops - Mosaic and some of the others are great but might be a little fruity for this beer ,so I think you nailed it.

4

It may just be me, but the real tropical hops like Citra and Galaxy don’t seem like a good fit in a Black IPA to my palate. But I’ve never tried it and the Simcoe and Columbus may be resinous enough to balance it. If it were me I’d probably use Mosaic and Apollo in place of the Citra and Galaxy, but that’s my taste.

5

Not trying to guide anyone, just my opinion. I tried making a black IPA once. If ever I did it again, I’d make a RIS with a couple ounces of dry hops, and call it BIPA.

6

I felt that having the big majority of the dry hops come from Simcoe and (especially) Columbus would be a strong balance to the Citra and Galaxy.  But you’re right - the latter are fruity hops too. I think as intense as Simcoe and Columbus are as dry hops would make it work well though.

7

Id thought about that exact point -but that I was sort of thinking along the lines of what Jon said -  only one way to find out if it

8

So you’re calling this one “Stab in the Dark” IPA?

9

Hey!  That’s a good name

10

Last year our club did a barrel project of Blk DIPA Rye.  Used Black prinz malt.  Came out great.

11

I didn’t really care for most black IPAs until I tried Wookey Jack…

style
Unfiltered Black Rye IPA
abv
8.3%
ibu
80
color
45SRM
fermentation
100% Stainless Steel
malts
Pale Malt, Malted Rye, Dash of Cara-Rye, Midnight Wheat from Briess, De-Bittered Black Malt (Weyermann - Germany/Patagonia malting - Chile), Dash of Wookey dust
hops
German Magnum (bittering), Citra & Amarillo (flavor/aroma and double dry-hopped)
availability
22 oz bottle/draft (5.2g & 13.2g)

12

hey all - final update on this one (which I actually named Hops on Pumpernickel)

scored a 41.5 2 weekends ago, didn’t medal, but that’s ok - specialty category can be a bit tough these days - great comments - only suggestion was the one judge wanted to see more roast or chocolate character in the nose and flavor, but I disagree with him there as i feel I get a hint and that’s all I am looking for.

I still have a couple gallons left and its tasting mighty nice.

13

I am coming over Paul. I will “judge” a couple.

14

Looking back, that recipe looks great, Paul. Did you stick with the original hop schedule? I remember you were trying to decide.

15

Just heard an interview with Strong saying the new guidelines will have Specialty IPA broken down into Black, Belgian, and Rye; and Session, Standard, and Imperial for each.

16

Imperial session IPA. Next year’s “it” style. :wink:

17

I won’t be surprised if it’s black session IPA

18

I’m going to protest by brewing only Standard Old Average Pale Ales. SOAP Ale is going to be the new it thing one day, you just watch

19

Roast and/or chocolate should not be in the flavor profile of a Black DIPA.  Just the dark color.  That’s why we used the Black Prinz in ours.

20

That’s gonna make it damn hard for me to bitch about those not being real styles…