American IPA Recipe - Black Rye IPA

Recipe Info

Recipe Image

Black Rye IPA

by on
All Grain
18 Liter(s)
24 Liter(s)
60 min
60%
Split mash in two: Chocolate malt is mashed in cold water. The rest is mashed as per usual. The two mashes are mixed before the kettle. This to avoid too much malty bitterness from the chocolate malts.

Fermentables

% kg fermentable ppg   L   usage  
8% 0.5 Flaked Barley - US 32
Mash
8% 0.5 Chocolate - UK 0
425°
Late
8% 0.5 Castle Rye 30
Mash
16% 1 Castle Munich 30
10°
Mash
4% 0.25 Castle Chateau Crystal 25
56°
Mash
56% 3.5 Maris Otter Pale - UK 38
Mash
6.25 kg

Hops

g variety type usage time AA   IBU  
10 Magnum Leaf Boil 90 minutes 15.0 19.5
15 Azacca Leaf Boil 20 minutes 12.0 13.3
20 Azacca Leaf Flame Out 0 minutes 12.0 0.0
15 Azacca Leaf Dry Hop 7 days 12.0 0.0
15 El Dorado Pellet Boil 20 minutes 12.8 15.6
20 El Dorado Pellet Flame Out 0 minutes 12.8 0.0
15 El Dorado Pellet Dry Hop 7 days 12.8 0.0
15 Ekuanot Pellet Boil 20 minutes 15.0 18.2
20 Ekuanot Pellet Flame Out 0 minutes 15.0 0.0
15 Ekuanot Pellet Dry Hop 7 days 15.0 0.0
16 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safale US-05 81%
 

Other Stuff

amount unit name usage
0.5 each Protafloc Boil
 

Mash Steps

type heat temp °C time
Chocolate mash Infusion 15 60 minutes
Saccharification Rest Infusion 66 60 minutes
Mash-Out Direct Heat 76 5 minutes
 

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Black Rye IPA
American IPA
18.00 Gallons Liters
24.00 Gallons Liters  @  60  min
1.056
1.011
39.5° SRM
60%
66.6 IBU (tinseth)
1.20
5.8% ABV
185 per 12oz
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