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Midlands to Midwest Rye IPA

Midlands to Midwest Rye IPA

Specialty IPA: Red IPA • All Grain • 5 gal

SkewedAle

Red Rye IPA. Reusing Nottingham slurry from last batch.

April 16, 2019  01:13pm

0.0/5.0 0 ratings

Ingredients (All Grain5 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 - 19
Alcohol: 5.7% ABV 5.5% - 7.5%
Bitterness: 52.2 IBU 40 - 70

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