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Night Ryeder
American IPA • All Grain • 5.5 gal
NW Cascadia Dark Ale with rye.
April 16, 2011 am 11:14am
3.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 11 lbs
Golden Promise Pale
Golden Promise Pale
An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.
- 3 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 2 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 0.5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.5 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.5 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 0.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 oz
Cascade - 7.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Chinook - 7.5 AA% whole; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Centennial - 7.5 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Cascade - 7.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - last 15 mins of boil (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.
- 1 tsp
Yeast Nutrient (AKA Fermax) - after boil (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 1 tbsp
5.2 pH Stabilizer - at mash-in (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.
-
Wyeast 1332 Northwest Ale™
Wyeast 1332 Northwest Ale™
One of the classic ale strains from the Northwest U.S. Breweries. Produces a malty and mildly fruity ale with good depth and complexity.
Notes
Hops used were a home-grown mixed bag of the 3 varieties, so AA% used is an average. BG = 1.063 OG = 1.075 TG = 1.023 6.8% ABV
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.018 | |
| Color: | 22.3 SRM | 6 - 15 | |
| Alcohol: | 7.5% ABV | 5.5% - 7.5% | |
| Bitterness: | 53.5 IBU | 40 - 70 | |
Discussion
Hic-up
2011-04-16 11:33am
I ran out of time to make a larger yeast starter and so my TG came in higher than expected. After one week of primary and three weeks in a secondary it was bottled. At that time it tasted more dextrinous (sp?) than expected, probably due to the higher TG, which over shadows the hops a little bit. Very rich in flavor, with some spicy notes from the rye and a hint of coffee from the Carafa II. I'm interested to see how it is after bottle conditioning and will update.
It's just al-RYE-t.
2011-05-26 8:45pm
Almost six weeks in the bottle and this has shaped up quite a bit. The flavors have come together better, it's tasting lighter in body, but it's still too malty for the style. The color is spot on however, dark as night, and it's definitely darker than BT calculated. I'd definitely recommend using Carafa II instead of black patent for color in this style because the stronger flavors of black patent seem to kill the hop profile. That's the true challenge with CDAs, finding that balance where it's still a clear IPA, but with just that little hint of dark roast.
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