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Midlands to Midwest Rye IPA
Specialty IPA: Red IPA • All Grain • 5 gal
Red Rye IPA. Reusing Nottingham slurry from last batch.
April 16, 2019 pm 01:13pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 5 lbs
Standard 2-Row; Rahr
Standard 2-Row; Rahr
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
- 4 lbs
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 1 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%.
- .5 lbs
Chocolate Rye Malt; Weyermann®
Chocolate Rye Malt; Weyermann®
German-grown top-quality rye (2004 harvest). Product Characteristics: Carefully and evenly roasted rye malt. Enhances deep opacity, aroma, and creaminess of dark ales. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Dark ales
- 1 oz
Warrior® - 16.0 AA% pellets; boiled 30 min
Warrior®
New hop with much potential. Very stable.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Simcoe® - 13.0 AA% pellets; boiled 0 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Continuing my repitching experiment in hopes of creating a house yeast. Third generation of pitching straight slurry...
Style (BJCP)
Category: 21 - IPA
Subcategory: B - Specialty IPA: Red IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.056 - 1.070 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.016 | |
| Color: | 16.5 SRM | 11 - 17 | |
| Alcohol: | 5.7% ABV | 5.5% - 7.5% | |
| Bitterness: | 52.2 IBU | 40 - 70 | |
Discussion
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