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Rye double IPA recipe

Discussion in 'Homebrewing' started by cfrobrew, Aug 1, 2013.

  1. cfrobrew

    cfrobrew Advocate (560) Texas Oct 9, 2012

    Im posting this again with more info and a more generic name.

    Im working on a recipe for a rye double IPA with an adjunct experiment. We tried adding Sriracha to the last of a glass of Rye da Tiger and really liked it so now we are going to try to brew that beer. The Sriracha seems to bring out the bitterness from the rye and hops in a very cool want.

    Does anyone have suggestions for a Rye da Tiger clone?

    If I cant find anything for that Three Floyds clone I think I might do something similar to this but with conan yeast since I have a good amount on hand:

    India Red Rye Ale

    Recipe Specifics
    Batch Size (Gal): 5.50
    Total Grain (Lbs): 13.41
    Anticipated OG: 1.063
    Anticipated SRM: 13.3
    Anticipated IBU: 73.9
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 75 Minutes

    67.1% - 9.00 lbs. American Pale "2-row" Malt
    18.6% - 2.50 lbs. Rye Malt
    5.6% - 0.75 lbs. CaraRed
    3.7% - 0.50 lbs. Crystal Rye
    3.7% - 0.50 lbs. Melanoidin Malt
    1.2% - 0.16 lbs. Chocolate Rye

    5 ml HopShot (Extract) @ 60 min.
    1.00 oz. Sterling (Pellet, 7.50% AA) @ 20 min.
    1.00 oz. Cascade (Whole, 5.75 AA) @ 15 min.
    1.50 oz. Cascade (Whole, 5.75 AA) @ 0 min.
    2.00 oz. Sterling (Pellet, 7.50% AA) @ 0 min.
    2.50 oz. Cascade (Whole, 5.75 AA) @ Dry Hop
    2.00 oz. Sterling (Pellet, 7.50% AA) @ Dry Hop

    0.75 Whirlfloc @ 10 min.
    0.50 tsp Yeast Nutrient @ 10 min.

    White Labs WLP001 California Ale

    Water Profile
    Profile: Washington, Hoppy

    Mash Schedule
    Sacch Rest - 60 min @ 150 F

  2. AlCaponeJunior

    AlCaponeJunior Champion (810) Texas May 21, 2010

    I'm thinking a few rice hulls wouldn't hurt anything. Don't want a stuck mash.
  3. barfdiggs

    barfdiggs Savant (420) California Mar 22, 2011

    5 Big Things:

    1) Use WY1968, its 3-Floyd's house yeast.
    2) Get rid of the American Pale malt and replace it with something with more character like Weyermann Pale Malt or Marris Otter/Optic/etc. Red Ales benefit from characterful base malt, which will give them more rounded, malty flavor, but not make them cloying.
    3) Rice Hulls.
    4) Beta Glucanase Rest
    5) Did I mention Rice Hulls?
    jlpred55 likes this.
  4. cfrobrew

    cfrobrew Advocate (560) Texas Oct 9, 2012

    So thats a rest at 110? Do you do that before you run up to 155? I dont really have a setup to do much more than pull some off and boil it then add it back in and hope its warm enough...
  5. barfdiggs

    barfdiggs Savant (420) California Mar 22, 2011

    Yes, although I've done mine a little lower, at about 108 F, to avoid any proteolytic activity that might hurt head retention from a rest in protein rest 113-130 range. I do the glucanase rest, then ramp up to saccharification.

    The last time I brewed a massive rye beer (O.G. 1.090, 30% rye, 15 gallon batch) I had the pump clog while heating up from the glucanase rest to saccharification (a function of my false bottom fucking up, not the mash getting stuck) and ended up doing a single decoction to reach sacch temp. Worked well, so thats an alternative.

    If a stuck mash is something that you're very concerned about (I am always with rye) you can always do a brew in a bag batch, which will alleviate any chance of a stuck mash.