Episode 25 – Rye IPA

Often reddish in colour, Rye IPAs mix the big hit of American hops with a delicious (and some say spicy) malt kick.

£28.00

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Description

This is a Community Recipe created by bythemashtungmail-com


Ingredients

Crisp Maris Otter (4000 grams)
Crisp Pale Rye Malt (1200 grams)
Simpsons Malts Red Rye Crystal (250 grams)
Oat Husks (500 grams)
Ekuanot BBC Pure Hop Pellets (100 grams)
Columbus BBC Pure Hop Pellets (100 grams)
FM52 American Dream (1 packs)


Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Amber/Red Ale
Batch Size: 20L
Original Gravity: 1053
Final Gravity: 1013
ABV %: 5.3
IBU: 67.3

THE MASH
Temperature °C: 66.7
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

Add 40g Ekuanot at the start of the boil for 60 minutes.

At flameout add 30g Ekuanot and 25g Columbus.

Secondary additions and timing:

Post fermentation dry hop with 30g Ekuanot and 25g Columbus

Yeast: California Ale Yeast/FM52 American Dream Yeast
Fermentation temperature/steps: Ferment at 17°C

Comments:

Many of us have tried Rye in bread and other ingredients, but the question is should it be added to beer? Well, if Rye IPAs are anything to go by then of course it should!

We brew a Rye IPA in episode 25 of By The Mash Tun. Find the episode at http://www.kaiju.fm/by-the-mash-tun/25-rye-ipa/

Additional information

Weight 6.1 kg

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