Some experience · 20 litres · all grain
Rye IPA
Rye adds a dry pepper and a slick body that suits a hop-forward beer better than it has any right to. Fifteen per cent is enough to taste and low enough to lauter.
Original gravity
1.061
at 70% efficiency
Final gravity
1.014
78% apparent attenuation
Alcohol
6.3%
by volume
Bitterness
53 IBU
Tinseth
Colour
7.4 SRM
15 EBC, Morey
Grain bill
5.90 kg
0.30 kg per litre
Brewed to Rye IPA, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
The lauter. Rye has no husk and turns the mash gummy; the rice hulls are what stand between you and an hour spent stirring a stuck sparge.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pale two-row malt | 4.30 kg | 2 L | 37 ppg | 73% |
| Rye malt About 16% of the grist. Huskless and gummy: the rice hulls below are not optional. | 0.90 kg | 3.5 L | 36 ppg | 15% |
| Munich malt | 0.30 kg | 10 L | 35 ppg | 5% |
| Crystal 40L | 0.25 kg | 40 L | 34 ppg | 4% |
| Rice hulls | 0.15 kg | 0 L | 0 ppg | 3% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Columbus | 26 g | 15% | 60 min | 40.6 IBU |
| Chinook | 25 g | 13% | 10 min | 12.3 IBU |
| Centennial | 35 g | 10% | 0 min | 0.0 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mix the rice hulls through the grist before you mash in. Mash at 65C for 60 minutes.
- 02Run off slowly. Rye rewards patience and punishes a fast vorlauf.
- 03Boil 60 minutes on the schedule above.
- 04Ferment at 20C, then dry hop 50 g Centennial for three days.
- 05Package at 2.4 volumes.
Numbers for the day
- Mash
- 65 C for 60 min
- Strike water at 3 L/kg
- 71.2 C
- Strike volume
- 17.7 L
- Boil
- 60 min
- Ferment
- 19-21 C
- Carbonate to
- 2.4 volumes
- Priming dextrose
- 120 g
- Yeast
- American AleSafAle US-05
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.4 volumes this one needs about 120 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99