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DC Rye IPA

Specifics

Style:

Category:	India Pale Ale (IPA)
Number:	14B

A decidedly hoppy and bitter, moderately strong American pale ale.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA.

OG Range

FG Range

ABV Range

Color Range

Brew Date:	July 25, 2008
Yield:	5 gallons

Batch No:	16
OG:	1.072
Reading 1:	1.014

General Information

Method:	All Grain

Method:

All Grain

7/25/08 - Brewed main wort, sparged very little to get to pre-boil volume and saw a significant decrease in efficiency.

Did not use a hop bag, instead put hop pellets directly in the kettle, had a lot of trub in the fermenter as a result.

8/3/08 - Racked to secondary, added 1 oz of Columbus hop pellets to the carboy.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

11.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

66.7% of grist

3.00 pounds

German Rye Malt

Color (L):	2.8-4.3 °L
Info/Use:	Dry character. Can use as a base malt. For seasonal beers, roggenbier and ales.

18.2% of grist

1.50 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

9.1% of grist

0.50 pounds

American Dextrin (Cara-Pils) Malt

Color (L):	1 °L
Info/Use:	Balances body and flavor without adding color, aids in head retention. For any beer.

3% of grist

0.50 pounds

German Wheat Malt Light

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

3% of grist

16.50 pounds

Total Grain Weight

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1 Tsp

Irish Moss @ 15 minutes (Boil)

1 Tsp

Gypsum @ 60 minutes (Boil)

Hops

1.00 ounces

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

14% Pellets @ 60 minutes
Type: Bittering
Use: Boil

14 AAUs

1.00 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

6% Pellets @ 70 minutes
Type: Bittering
Use: First Wort

6 AAUs

0.50 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

6% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

3 AAUs

1.50 ounces

Mount Hood

Region:	United States
AAU Range:	3 - 8%
Notes:	Mild, clean aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Liberty, Tettnang
Example:	Lager, Pilsner, Bock, Wheat; Anderson Valley High Rollers Wheat Beer, Portland Ale

6% Pellets @ 0 minutes
Type: Aroma
Use: Aroma

9 AAUs

1.00 ounces

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

14% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

14 AAUs

5.00 ounces

Total Hop Weight

46 AAUs

Yeast

Wyeast Wyeast 2450 — Liquid — 2L starter

Procedure

Add 20.31 qt of water at 165.9 F - step @ 154 for 60 mins Add 11.38 qt of water at 196.6 F - rest @ 168 for 10 mins Sparge water 168 deg. 1.00 Tsp Irish Moss Fining 15 Min.(boil) 1.00 Tsp Gypsum Other 60 Min.(boil) add to the boil, not the mash

Add 20.31 qt of water at 165.9 F - step @ 154 for 60 mins

Add 11.38 qt of water at 196.6 F - rest @ 168 for 10 mins

Sparge water 168 deg.

1.00 Tsp Irish Moss Fining 15 Min.(boil)
1.00 Tsp Gypsum Other 60 Min.(boil) add to the boil, not the mash

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