This is an opportunity to brew the outstanding Rye IPA by Joon Chung which won the  “Elusive Brewing 6th Birthday Home Brew Competition”.

It’s full of Rye Spice, Piney classic west coast hops and a clean finishing bitterness that delivers sip after sip. It features BBC hop pellets for an enhanced flavour profile and maximum freshness.

Joon Chung is a committed and talented home brewer who has had significant results in home brew competitions over the last few years and part of the enigmatic Beer Boars homebrew club in London.

This beer will be pouring on our stand at BrewCon London on Oct 8th, so come and try it out!

---

Ingredients Included

SIMPSONS MALTS EXTRA PALE MALT
Simpsons Malted Rye
Simpsons Malts Crystal Light
Simpsons Vienna Malt
Weyermann Carapils
Rice Hulls

Columbus BBC Pure Hop Pellet 2 x 100g
Centennial BBC Pure Hop Pellet 2 x 100g
Mosaic BBC Pure Hop Pellet 1 x 100g
Idaho 7 Pellets (30 grams)
Strata T90 Hop Pellet (25 grams)

LALLEMAND BRY-97 American West Coast Yeast – 11g (2 packs)

---

Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 20l
Original Gravity: 1.061
Final Gravity: 1.007
ABV %: 7.2
IBU: 75

THE MASH
Temperature °C: 65
Length (mins): 90
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

Boil Additions:
32g Columbus 60mins
1 protofloc tab 15mins
Wyeast Yeast Nutrient 1tsp 10mins

Whirlpool Additions:
60g Centennial 30 mins steep @78c
30g Idaho 7 30 mins steep @78c
30g Mosaic 30 mins steep @78c

Secondary additions and timing:

54g Columbus for 7 days @20c
25g Centennial for 7 days @20c
10g Mosaic for 7 days @20c
10g Strata for 7 days @20c

54g Columbus for 3 days @15c
25g Centennial for 3 days @15c
15 Strata for 3 days @15c
10g Mosaic for 3 days @15c

Yeast: LALLEMAND BRY-97 American West Coast Yeast
Fermentation temperature/steps: Pitch at 16C – 24hrs, 18C – 2days, 20C – 12days

Comments:

If you have the ability to adjust your water, aim for 65ppm calcium, 20ppm sodium, 130ppm sulfate, 50ppm chloride and acidify your water to target a mash ph 5.3.

Pitch your yeast at 16c, once the airlock starts bubbling let the temp naturally rise to 18c and keep it for 2 days (the main part of the fermentation should be finished and bubbling slowly) Let the temp naturally rise again to 20c and keep it for another 10days. THIS IS KEY for diacetyl rest and you should keep it longer if your beer doesn’t pass the diacetyl test.

The first batch of your dry hop should go into FV at 20c roughly a week before keg/bottling. Soft cold crash your beer down to 15c before adding the second batch of your dry hop. Remember, your beer should be ready to drink without giving any off flavours by this point. Once your second dry hop stays in contact for 48hrs then close transfer into a keg or bottle as required. Condition your beer at 5c for 2 weeks before drinking.

Please note this kit contains BBC hop pellets, which we do not breakdown further than 100g due to the softness of the pellets. Please weigh out what is needed and store the remains pellets (cold) for another brew.