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Catcher in the Rye IPA

Catcher in the Rye IPA

Imperial IPA • Partial Mash • 4.5 gal


Lots of spice from the rye. Honey makes for a dry sweetness.

February 21, 2013 at 08:51am

4.0/5.0 1 rating

Ingredients (Partial Mash4.5 gal)

  • .5 lbs 2-Row Caramel Malt 80L; Briess

    2-Row Caramel Malt 80L; Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast 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. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 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.

  • 2 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 7 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • .5 lbs Honey


    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 lbs Maple Syrup

    Maple Syrup

    Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.

  • 1 oz Brewers Gold - 9.0 AA% pellets; boiled 90 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • 1 oz Santiam - 6.0 AA% pellets; boiled 60 min


    A newly developed American aroma hop that contains noble hop characteristics.

  • 1 oz Chinook - 13.0 AA% pellets; boiled 30 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Columbus - 15.0 AA% pellets; added dry to secondary fermenter


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: C - Imperial IPA

Range for this Style
Original Gravity: 1.080 1.075 - 1.090
Terminal Gravity: 1.014 1.010 - 1.020
Color: 15.0 SRM 8 - 15
Alcohol: 8.8% ABV 7.5% - 10%
Bitterness: 115.2 IBU 60 - 120




2013-02-22 5:45pm

I had this in secondary for 15 days. Added 8oz maple syrup on days 6 & 10. It turned out great!



2013-02-23 11:09am

I also ran this through an activated charcoal and zeolite filter before bottling.

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