Homebrew - Rye IPA 8/12

I feel like my brain is stuck on the IPA train and can't get off. All I can do is think about ways to improve the flavor, aroma, balance and overall experience of my this, my favorite beer style. This time I'm opting for a little twist to keep things interesting. I'm going to do a rye recipe to try and match the delicious unique flavor of some of my favorite Rye IPA's such as Sierra Nevada's Ruthless Rye and Bear Republic's Hop Rod. I researched recipes on the internet until I came up with one that looked good. Most seem to only have about 15-20% rye so I stayed in that range.

Rye IPA 8/12


Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Grain (LBS): 16.25
Anticipated OG: 1.068
Wort Boil Time: 60 Minutes





Grain/Extract/Sugar

% Amount Name Origin
-----------------------------------------------------------------------------
67.7 11.00 lbs. 2 row american pal
18.5 3.00 lbs. American Rye
7.7 1.25 lbs. Crystal 60L
3.1 0.50 lbs. Carapils
3.1 0.50 lbs. American Wheat

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Simcoe Whole 4.90 15.0 FWH
1.00 oz. Columbus Whole 17.80 54.4 60 min.
0.50 oz. Simcoe Whole 4.90 5.7 30 min.
1.50 oz. Simcoe Whole 4.90 0.0 0 min.

1.00 oz. Columbus Whole 15.00 0.0 Dry Hop
1.00 oz. Simcoe Whole 15.00 0.0 Dry Hop
1.00 oz. Amarillo Whole 15.00 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2 Tsp Irish Moss Fini(10 min boil)
5 grams Gypsum to strike water
1/2 tsp yeast nutrient (10 min boil)


Yeast
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Denny's Favorite  (1L starter)

Mash Schedule
-------------

Step Name	Start Temp	Stop Temp	Infuse Temp	Infuse Amount	Water-Grain Ratio
Sach	66 °F	150 °F	161.2 °F	24.4 qts	1.50

Add 2 degrees for cool mash tun and infuse at 163.2

Made a 1L starter the day before (1L water mixed with 1/2 cup DME and 1/4 tsp yeast nutrient boiled for 10 minutes then cooled and pitched with yeast, left on stir plate for 26 hours)

Final temperature to start mash was about 150 exactly. Mashed for 30 minutes, stirred (temp 148), mashed 30 minutes longer. Sparged with 175 degree water (probably could have gone much higher, 195 or so, once the water hits the top of the mash kettle its considerably cooler. Ideally would like sparge water about 175 so it doubles as a "mash out") to collect approx 6 gallons of wort.

Followed the boil schedule and cooled to 70 degrees. Whirlpooled and let sit for 10 minutes to collect the sludge in the middle. Collected sample: 1.06 at 106 degrees F which = 1.66 OG. Drained to a glass carboy, added 60 seconds of pure O2, added yeast started capped with an airlock and left to ferment. Had to leave a fair bit of beer behind in the boil kettle (maybe 1/2 gallon) because it got too hop-sludgy. I don't mind a little making it into the fermentor but once it looks more "hoppy" than "beery" I usually call it quits.

8/10/2012 - Racked to a keg. Gravity has dropped to 1.010 in about a week thanks to my yeast starter, oxygen, yeast nutrients, and good fermentation temp. This gravity may drop a touch more but this is probably about it, which puts it at about 7.5%. The taste is good with a strong dry bitterness and a crisp nutty aftertaste. The beer is not as clear as I would like. I need to work on transferring the cold wort out of the kettle without so much break and hops. Need to also get some whirlfloc as I've heard that's the best at clearing beer.

I've added the 3 ounces of dry hops in two nylon bags of 1.5 ounces each (equal amounts of columbus, amarillo, and simcoe). I weighed the bags down with marbles and tied them off to the posts before locking down the keg lid. This should ensure the beer gets full contact with these hops for a week at which point I will clear them out, cold crash, and carbonate the keg.

9/30/2012 - Been drinking the IPA for a few weeks now. Its tasty but I think the hops needs to be adjusted. Both in dry hopping technique and in varieties used. Will try this one again with some tweaks.