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Belgian RyePA

Belgian RyePA

American IPA : Partial Mash : 5.5 gal

Oreo

Sooooo good!

May 24, 2012 at 07:28pm

5.0/5.0 1 rating

Ingredients (Partial Mash5.5 gal)

  • 1 lbs Maris Otter; Crisp

    Maris Otter; Crisp

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 2 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 3 lbs Rye Malt; Weyermann

    Rye Malt; Weyermann

    German-grown top-quality rye (2004 harvest). Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.

  • 6 lbs CBW® Sparkling Amber Powder (Dry Malt Extract); Briess

    CBW® Sparkling Amber Powder (Dry Malt Extract); Briess

    Sweet, malty, caramel flavor. Characteristics & Applications: • CBW® Sparkling Amber (Powder) is a dry, 100% pure malted barley extract made from a blend of 100% Briess malts and water. • CBW® Sparkling Amber can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers. • Use in the production of Pale Ales, Red and Amber Ales, Munich Style Beers, Bock and Oktoberfest Beers, Scottish Ales, and darker beers including Stouts and Porters

  • 1 lbs Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • 1 oz Pacific Jade - 14.2 AA% pellets; boiled 60 min

    Pacific Jade

    Suited for use as a bittering hop with some excellent results also being seen in dual purpose applications, with a soft bitterness attributable to the low cohumulone. The citrus aroma and flavour notes work well to temper malt sweetness in “fullish” Ales especially when used moderately as a finishing hop. Pacific Jade is also well suited to balance dryer Lager styles when employed as an “up-front” kettle addition to showcase its bittering qualities.—NZ Hops Limited

  • 0.5 oz Amarillo® - 8.7 AA% pellets; boiled 30 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 0.5 oz Amarillo® - 8.7 AA% pellets; boiled 5 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Falconer’s Flight™ Blend - 11.4 AA% pellets; added dry to secondary fermenter

    Falconer’s Flight™ Blend

    An exclusive proprietary hop blend created by Hop Union to honor and support the legacy of Glen Hay Falconer. Known to contain Citra™, Simcoe® and Sorachi Ace among other varieties. Blend imparts tropical, citrus, floral, lemon and grapefruit tones.

  • White Labs WLP007 Dry English Ale

    White Labs WLP007 Dry English Ale

    Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi

Notes

Mashed grains in 3gal at 151F for 60min, sparged with 1gal of ~170F. 2tsp of gypsum for mash. Actually Falconer's Flight 7Cs.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.077 1.056 - 1.075
Terminal Gravity: 1.016 1.010 - 1.018
Color: 12.5 SRM 6 - 15
Alcohol: 8.1% ABV 5.50% - 7.50%
Bitterness: 61.9 IBU 40.00 - 70.00

Discussion

Oreo

Kegged

2012-07-21 4:10pm

OG: 1.076 FG: 1.018 So amazing. The keg only last 2 weeks with it being the favorite. Will be remaking and increasing the Rye to 3lbs, and dropping a pound of the pale.

Oreo

Brewed Again

2012-08-14 7:54pm

OG: 1.076 FG: 1.020 Brewed again but dropped a 1lb of the pale and added a pound of the rye and 0.5lb of flaked rye. Also I increased the Pacific Jade (bittering) to 60min, and the first Amarillo (flavoring) to 30min to increase the IBUs. Both were good, this is my favorite as it is more dry, less sweet, and more hoppy!

Oreo

Updated recipe

2013-02-02 2:14pm

Corrected the recipe to my favorite version so far. I like it dry and spicy. If you like it maltier or sweeter, drop some rye malt and flaked rye and increase the maris otter. Notes: The dry hops are still Falconer's Flight 7Cs. The analysis puts me over on OG and ABV but I never get over 1.75 or 7.5%.

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