Tuesday, January 18, 2011

The time is, Rye-p?

I couldn't resist the terrible pun. But I won't apologize, either. I'm taking a breather from the brewery idea. Time to regroup. I put all my eggs in one basket, mentally, that it is, and that basket never really materialized. No worries. Learning is necessary.

On to the main point. Next brew is gonna be a Rye IPA. I've been on a bit of a bourbon kick recently, having tried some bourbons with high rye content, as well as having a delicious Rye Double IPA, namely Bittersweet Lenny's RIPA. Life changing, and the hebrew in me loves me some spiciness. So, without further rambling, the RIPA recipe:

8.5 lbs Pale 2-row
1 lb Munich
0.5 lb C20 (or similar)
1 lb Rye malt
0.5 lb Cane sugar

2.5 oz Columbus or Northern Brewer @ 60min
0.5 oz Cascade @45
1.5 oz Cascade @15
1.0 oz Citra or Amarillo (or split) @ 5min
1.0 oz Dry hop Cascade + Amarillo or Citra mix

WLP-001 California Ale Yeast

Target 1.070 OG, target 1.012 FG, 7 %abv, ish.

Cane sugar is to dry out the beer, not necessarily to add alcohol. I actually removed some pale malt to accomodate the sugar without increasing alcohol.