First time using a lot of Rye. Check out this Rye IPA recipe please.

Beer Recipes
1

Rye IPA

5.5 Gal Recipe

OG: 1.068  FG: 1.017

  • 8lbs American 2 Row
  • 3lbs Rye Malt
  • 1lb Flaked Rye
  • 8oz Victory
  • 8oz Aromatic

60 Min - .5oz Columbus
10 Min - .5oz Falconer’s Flight
5 Min - .5oz Cascade and .5oz Falconer’s Flight
Whirlpool - .5oz Cascade, .5oz Columbus, and .5oz Falconer’s Flight
Dry Hop 7 Days - 1oz Cascade, 1oz Saaz, and .5 Simcoe

Yeast - US-05

Mash @ 154

What would you change in this recipe? What do you think about the amount of rye malt and flaked?

2

First, rice hulls with that amount of Rye,

take the 60 min to .75 oz columbus, 1 oz Falconers at 30, 1 oz Cascade @ whirlpool, dry hop the Cascade & Simcoe.  The Saaz IMO will get lost.

3

If you really want the Saaz in there (and I do like the noble + C-hop combo myself), then you need about 2 ounces of it in the dry hop. I’m not sure what your AA% is on your hops, but I’d be shooting for about 35 IBU’s from the Columbus at 60 minutes and the rest from your late adds (targeting about 65-70 IBU total). May need to adjust your quantities to get where you want to be IBU-wise.

How’s your water? Make sure you have enough sulfate. At least 5 grams of gypsum if you’re using RO water.

4

I just moved into a new place and haven’t checked the water but I’m not using R/O water. What do you think about the Rye? Will there be enough flavor from it? Is it overkill with the Malt and Flaked Rye?

5

I guess my questions “why both?”.  Not that you shouldn’t, but you should be able to justify why every ingredient is there.

6

Well I’m trying to get a lot of rye flavor. I’ve never used flaked rye before and thought it might be a much more pronounced rye flavor with it. Do or do not, there is a lot of rye.

7

I’ve found that rye malt has a lot more flavor than flaked rye.  IMO, the flavor kinda maxes out at about 40% rye.  For me, it’s just too intense and not well integrated wilth more than that.  Others may differ.