Rye IPA recipe

Beer Recipes
1

I haven’t used much rye in the past but definitely like the character.  This is what I have mocked up for a malt bill for a rye IPA I plan to brew soon.  Haven’t found much info on Cara-rye so curious if anyone has feedback on that.

6 Gal Batch
10lb US 2 row (69%)
2.5lb Rye Malt (17%)
1.5lb Munich (10.5%)
0.5 lb Cara-rye (3.5%)

Mash around 150 x 60 min.  I haven’t planned out the hops yet but curious if this will yield a pronounced spicy rye IPA.
Probably use Northwest Ale (WY1332) as I have some harvested from a recent batch.

2

I like the recipe. I recently brewed a beer with 20% total rye and it is the first time where the rye really comes through in the beer.

Here is a recent thread regarding cararye:
https://www.homebrewersassociation.org/forum/index.php?topic=30686.0

3

I’m sure Denny will weigh in on this topic at some time. When it comes to rye IPA’s he’s the guy who perfected it.  :wink:

4

I’m not a big fan of Rye and Munich together.  To my tastes they clash.

5

Keep in mind that cararye is very biscuity, fwiw.

6

Ok probably gonna drop the cara-rye in favor of about 5% crystal 20.  Keep the new aspects of a batch to a limited number of variables.

On the subject of hops- I do not brew a lot of IPAs but not for lack of love for them, just have been a little disappointed with my efforts in the past.  I have this as an initial plan: sticking with the more dank/citrusy/piney varieties and steering clear of anything too tropical/fruity.  In my mind it seems to fit the rye better.

First Wort addition:1/3 oz each Cascade/chinook/simcoe
Columbus 1oz at 60min
Flameout: 2/3 oz each of above hops in FWH
Dry Hop: 1oz each Cascade and simcoe

May adjust a bit to get in around 65-70IBU
Any critiques?

7

My favorite hop pairing with rye malt is Sterling.  Nice and clean, with an herbal character that meshes well with the rye.