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Home Grown Rye IPA
Specialty IPA: Rye IPA • All Grain • 6 gal
homegrown Cascade hops
September 3, 2021 am 09:54am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 6 lbs
6-Row Brewers Malt; Briess
6-Row Brewers Malt; Briess
Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 5 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 4 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Rye Flaked
Rye Flaked
Imparts a dry, crisp character. Use in rye beers.
- 2 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 5.5 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 5.5 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
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: 21 - IPA
Subcategory: B - Specialty IPA: Rye IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.010 | 1.008 - 1.014 | |
| Color: | 8.9 SRM | 6 - 14 | |
| Alcohol: | 7.0% ABV | 5.5% - 8% | |
| Bitterness: | 66.8 IBU | 50 - 75 | |
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