What do you think…9% or 15% Rye Malt?
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If the rye character is important to you, I would go with 15% rye malt (and a bit of rice hulls, if you have them).
I personally prefer the second recipe, because it is simpler and there is less getting in the way of the rye character. The first might be a bit “muddy” in the malt mixture. I’m a big fan of Chinook hops, too!
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“When in doubt, leave it out.” Simpler is usually better.
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Agree that incorporating too many ‘flavor’ malts is not desirable in pale ale and IPA. These styles include simple malt flavors that let the hops shine. The addition of rye is a welcome note that doesn’t really muddy the overall impression.
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15-20 is what I recommend. Can’t really taste much less than that.
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Hulls depend on system and process. I’ve used rye dozens (hundreds?) of times without hulls.
try some cararye or chocolate rye instead of those specialty malts
edit: just choose and make one of the recipes and adjust it to your tastes next time, IMO
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I would use the second recipe for making a Rye IPA. in both recipes your predicted SRM is a bit shy of where a red would be - you are in mid brown territory. Add/replace something with a very tiny amount (20-30g) of roasted malt (perhaps up the carafa special) to get the red colour which comes through closer to 20/21 SRM. I know Brewsmith tells you 19 is the upper limit but in my mind that is not red. As for the Rye, I would split the difference and go with 11-12%. I am a bit curious in the second recipe regarding the dry hops - is that 14 days or at day 14? Big Rock Brewery in Canada used to make a Red IPA , called Magpie, which was a great red colour and had the peppery hit of Rye but unfortunately they were too far ahead of their time and it never caught on in the 1990’s.
thanks … hops in primary fermentation … then secondary and cold crash
Surprised no one has mentioned Dennys Rye IPA recipe. Its been popular for decades for a good reason, its damned good…
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I believe he calls it “Wry Smile”.
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Yup and it’s in the AHA recipe archive, here. Wry Smile is one of the few IPAs I have brewed, and I made it about four times before moving on. It’s a great recipe. Very uncluttered, very “rye.”
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I agree with 15%, but do strongly recommend adding hulls, and not to be stingy with them. A brewing partner of mine, both of us coming off AHA medals in the 90s, famously stuck the mash. By the time we were able to un-stick it, we ended up with an old ale that we can never replicate. The only good news is we did a second running and got the rye ale we wanted from that.
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Looks like a lot of malt that doesn’t go together. Definitely not a fan of Carafa for a red IPA. It’ll make it brown and give you roasted flavor.
Choose between Caraamber and Caramunich. I’d lean more towards Caraamber, as caramunich would give you more dark fruit character which I think would conflict with your hops. I love caramunich for amber lagers.
I’d do something like:
75% pale
15% rye
10% amber
Pale ale malt is already pretty dark for a basemalt, and shouldn’t need too much more specialty malt to hit a good color.
Also, look into a cleaner fermenting yeast. WLP001 is available as a dry yeast.
Mash high to convert long chain sugars, and let it rip.
Thank you very much, brother
Hog’s Head had a good one too
I have talked to many of the brewers in our area that have a rye on tap. The lowest says 11% rye, and it’s hard to find anyone using over 15. I have been at 15% with a simple grain bill. I add a little dark crystal for color. I’ve been known to use a smidge of Red Wheat just so I can call it “Red Red RyePA”
A bit late on this thread. I use 18% rye in my Rye IPA. It twice made it to the finals of the NHC some years back and I haven’t brewed it for several years now. My wife suggested I brew it again which will probably happen this summer.