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The Rye Viking Zythos IPA

The Rye Viking Zythos IPA

American IPA : All Grain : 10 gal

tbertsch

Overhopped Rye IPA, base recipe from my LHBS, modified for all grain and added Rye Malt after a discussion with local master brewer at Arcadia in BC? Early tapping reveals a very dry beer but solid flavor. I expect it to mellow a bit over the next 10 days.

October 25, 2012 at 01:56pm

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 12.00 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 7.00 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.

  • 3.00 lbs Rye Malt; Briess

    Rye Malt; Briess

    Deep red color with a distinctive earthy flavor. Characteristics & Applications: • Because of its pronounced rye flavor, we using in 5% increments until desired flavor is achieved. • Rye Malt is fully modified. It performs well in a single temperature infusion mash if used at less than 20% of total grist. Over 20% a slow lautering time may be experience. Add rice hulls when using more than 20%.

  • 1.0 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.5 lbs Amber; Crisp

    Amber; Crisp

    Unlike Crystal or Caramalt, the starting material for Amber Malt is a kilned Pale Ale malt. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.

  • 0.5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1.0 lbs Munich Malt; Crisp

    Munich Malt; Crisp

    Used for extra flavour and colour in nitro-keg ales.

  • 1.0 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 0.5 oz Summit™ - 17.0 AA% pellets; boiled 75 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 1.5 oz Zythos™ - 10.9 AA% pellets; boiled 75 min

    Zythos™

    Zythos is a customized IPA/Pale Ale style pellet blend designed to embody the powerful tradition and unique aroma characteristics required in premium craft brews…Zythos is not a replacement for proprietary varieties, but rather a premium pellet blend designed to compliment existing IPA/Pale Ale lineups. Zythos can be used as a single hop addition or as a compliment to current inventories, imparting distinct tropical (pineapple) and citrus tones with slight pine characteristics.—Don Bryant, Hopunion LLC

  • 1.0 oz Zythos™ - 10.9 AA% pellets; boiled 45 min

    Zythos™

    Zythos is a customized IPA/Pale Ale style pellet blend designed to embody the powerful tradition and unique aroma characteristics required in premium craft brews…Zythos is not a replacement for proprietary varieties, but rather a premium pellet blend designed to compliment existing IPA/Pale Ale lineups. Zythos can be used as a single hop addition or as a compliment to current inventories, imparting distinct tropical (pineapple) and citrus tones with slight pine characteristics.—Don Bryant, Hopunion LLC

  • 1.5 oz Summit™ - 17.0 AA% pellets; boiled 15 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 0.5 oz Zythos™ - 10.9 AA% pellets; boiled 3 min

    Zythos™

    Zythos is a customized IPA/Pale Ale style pellet blend designed to embody the powerful tradition and unique aroma characteristics required in premium craft brews…Zythos is not a replacement for proprietary varieties, but rather a premium pellet blend designed to compliment existing IPA/Pale Ale lineups. Zythos can be used as a single hop addition or as a compliment to current inventories, imparting distinct tropical (pineapple) and citrus tones with slight pine characteristics.—Don Bryant, Hopunion LLC

  • 0.5 oz Summit™ - 17.0 AA% pellets; boiled 3 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 1.0 oz Cascade - 5.5 AA% whole; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 tbsp 5.2 pH Stabilizer - Mash Water (omitted from calculations)

    5.2 pH Stabilizer

    Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.

  • 2 tsp Irish Moss - 15. Min from end (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP013 London Ale

    White Labs WLP013 London Ale

    Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.

Notes

2 packages water salts in boil

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.066 1.056 - 1.075
Terminal Gravity: 1.013 1.010 - 1.018
Color: 11.9 SRM 6 - 15
Alcohol: 6.8% ABV 5.50% - 7.50%
Bitterness: 105.6 IBU 40.00 - 70.00

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